If you’ve ever had the Jamoca Almond Fudge pie from Baskin Robbins, you know it’s one of the best things on the menu. My husband is a huge fan—and honestly, so am I. But it’s not always easy to find where we live. One year, I decided to try recreating it at home. To my surprise, it was incredibly easy to throw together, and the results were every bit as delicious. My husband couldn’t believe I had “made” it myself… though truthfully, it’s more of an assembly project than a baking one!
Over the years, I’ve learned how to make this Mocha Almond Fudge Ice Cream Pie look as good as it tastes. I started out using a store-bought crust (which still works great!), but now I usually make an easy Oreo crust in a springform pan for that extra polish. Whether you keep it simple or go the extra mile, this pie is always a hit—and you can easily swap in your favorite ice cream flavor to make it your own.
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Now put on a cute apron and try not to eat all the ice cream and Oreos before they make it into the pie! Let’s assemble this pie.
I’ve included a detailed recipe card at the bottom of this post, but if you like pictures like I do, I’ll include that here!
Ingredients & Substitutions:
Oreo Crust
You can use a store-bought Oreo crust (super convenient and still delicious!), or make your own at home for a more custom touch. I’ve included the simple recipe below. You can even buy pre-crushed Oreo cookie crumbs now to make it even easier! Need a gluten-free option? Just use gluten-free Oreos or a pre-made gluten-free crust.
Ice Cream
I use Tillamook Mocha Almond Fudge ice cream for this pie, which gives that classic Jamoca Almond Fudge vibe we love. Can’t find it? Any mocha, coffee, or even chocolate-based flavor works well. You can also stir chopped almonds and fudge sauce into a plain base. And yes—it works with dairy-free ice cream too!
Hot Fudge Sauce
Use your favorite store-bought fudge sauce or homemade if you’re feeling fancy. You can also drizzle with ganache or chocolate syrup if that’s what you have on hand.
Sliced Almonds
Toasted sliced almonds add a nice crunch and finish, but you can skip them or swap in another nut you like (chopped pecans or walnuts work great too).
Whipped Cream
Fresh whipped cream is always lovely, but if you’re short on time, a quick swirl from a can works perfectly right before serving.
Butter (for crust)
Regular melted butter holds the Oreo crust together, but you can easily substitute a dairy-free butter or plant-based spread to keep this dessert completely dairy-free.
Step-By-Step Instructions:
Make The Crust (you can skip this step if you have a premade cookie crust)
Preheat your oven to 350° F. Line the bottom of your springform pan with parchment paper. Cut it to fit the circle. Use a food processor to pulse the Oreos until they are finely blended up.
Melt the butter and mix it into the Oreo cookie crumbs. It should look shiny and stick together.
Press the crumb mixture into the springform pan (I use a measuring cup or the bottom of a regular cup to press it against the pan. Go up the sides as much as you can. It’s okay if it doesn’t go all the way up… it will still look good. Then place in the oven to bake for 10 minutes.
Let the crust cool. I put it in the freezer while I get the rest of the stuff out.
Add The Ice Cream
Now, because I’m lazy, I just set my ice cream out on the counter for a few minutes to get a little bit melty and then scoop it into the crust. Some people like to mix it in a mixer to get it nice and creamy. If you have the time and want to go through the effort of dirtying a mixer, go for it. It tastes the same.
Once I scoop the Mocha Almond Fudge ice cream into the crust, I use my icing spatula to smooth it out before putting it back into the freezer.
Then I place it in the freezer until I am ready to put the topping on. You really could freeze it for a couple of hours and then serve this. It is great on it’s own, but I like to pretty it up with hot fudge and almonds.
***Pro tip! If your pan is tall enough, you can freeze this layer, and do this again with an additional flavor of ice cream.
Put Toppings on the Pie
Heat up the hot fudge and put it into a piping bag or sandwich bag with the corner cut off.
Remove the ice cream pie from the freezer. Now squeeze the bag over the pie in a zig zag pattern. Keep turning the pan and zig zagging until all the hot fudge is on the pie.
Now sprinkle your sliced almonds over the top. It will stick to the hot fudge. Don’t be stingy on these… the almonds make it extra delicious! Put it back in the freezer until you are ready to serve it.
Take it out of the freezer when you are ready to serve it and let it sit our for a couple of minutes. Now comes the moment of truth! I like to use my icing spatula to go around the edge of the pan to loosen it up before releasing it. Be careful because it can get stuck and break apart. Release the spring form pan and carefully remove the pie from the pan.
Now slice it up… add some whipped cream and a cherry on top and you will impress all your friends!
FAQ: Mocha Almond Fudge Ice Cream Pie
Can I make this pie ahead of time?
Yes! This pie is perfect for making ahead. Once assembled, keep it in the freezer until ready to serve. It’s best if you let it sit out for 5–10 minutes before slicing so it’s easier to cut.
What if I can’t find mocha almond fudge ice cream?
No problem! You can use any coffee, mocha, or chocolate-based ice cream. To get a similar flavor, stir in a little hot fudge and some chopped almonds before spreading it into the crust.
Can I make this gluten-free?
Yes! Just use gluten-free Oreos or a store-bought gluten-free crust. Make sure your ice cream and hot fudge sauce are also labeled gluten-free.
Can I make this dairy-free?
You sure can. Use your favorite dairy-free ice cream, a dairy-free butter alternative for the crust, and skip the whipped cream or use a non-dairy version.
Do I need to bake the Oreo crust?
You don’t have to, but I recommend baking it for about 8–10 minutes at 350°F to help it set and hold together better. If you’re in a rush, chilling it in the freezer for at least 30 minutes also works.
How long will this pie keep in the freezer?
It will keep well in the freezer for up to a week if tightly wrapped or covered. For best texture and flavor, enjoy it within a few days of making it.
Mocha Almond Fudge Ice Cream Cake
Equipment
Ingredients
- 24 oreo cookies use the regular ones, not thin or double stuffed
- 4 tbsp butter melted
- 1 gal Mocha Almond Fudge Ice Cream
- 1 jar hot fudge optional
- ⅓ cup sliced almonds optional
- 1 can whipped cream for serving
- cherries for serving
Instructions
- Preheat your oven to 350℉
- In a food processor, pulse the oreos until they are ground up. I like them to look like drip coffee grounds. The smaller they are, the better they will form a crust. If you don't have a food processor, you can put them in a ziplock bag and smash them with a rolling pin. I do that with graham crackers in my no-bake peanut butter bars recipe.24 oreo cookies, 4 tbsp butter
- Mix in melted butter and stir until all the cookies are moistened. Pour it into your pan and press it down into the bottom and up the sides a little bit. I use a spring form pan, so I don't go all the way up the sides. If you are using a regular 9 inch pie pan, go all the way up the sides. I like to use the back of a cup to press it in and flatten it out.
- Bake the crust for 10 minutes
- Remove the crust from the oven, let it cool, and then put it into the freezer until you are ready to put the ice cream in.
- Remove the ice cream from the freezer about 30 minutes before you want to use it, so it becomes soft enough to move around.1 gal Mocha Almond Fudge Ice Cream
- Scoop out the soft ice cream and press it into the crust in the springform pan.
- Put it back into the freezer until frozen.
- Top with hot fudge and almonds. Put it back into the freezer until ready to serve.
- run a knife around the edge before releasing the springform pan. Take the outside off and then remove the pie from the bottom of the pan and place it on a plate.
- Cut with a sharp knife. I like to run it under hot water to make it easier to cut.
- Top each slice with whipped cream and a cherry on top! Enjoy!
1 Comment
This is super easy to assemble and you can make it as fancy as you want. I make this for my husband’s birthday every year and it is always a hit! It’s delicious with a cup of coffee!