• While the ice cream is churning, Preheat the oven to 350 degrees Fahrenheit.
• Spread the almonds on a rimmed cookie sheet and toast for 8 to 10 minutes, until toasted and fragrant. 1 cup almonds
• Remove from the oven and let them cool for a few minutes. Then chop the almonds into small pieces.

For the Mocha Ice Cream Base:

• Microwave 1 cup of the heavy cream in a small bowl for 1 minute. 2 1/2 cups heavy cream
• Add the cocoa powder and coffee powder to the cream and stir it together until they are mostly dissolved. 3 TBS unsweetened cocoa powder , 2 TBS instant coffee powder
• Pour the mixture into a large bowl, and add the remaining cream, milk, sugar, vanilla, and salt and stir it all together until the sugar is dissolved. 2 1/2 cups heavy cream, 1 1/2 cups whole milk, 1 cup granulated sugar, 1 tsp vanilla extract, 1 dash salt
• Pour mixture into the prepared ice cream machine and let the machine run for 25 to 30 minutes, or until it reaches a soft serve consistency.

For Mixing In:

• Microwave the hot fudge in 20 second increments until you can drizzle it.
• When the ice cream is done churning, add the toasted almonds to the ice cream and let it mix for another 5 minutes until they are mixed into the ice cream evenly.
• Scoop 1/4 of the ice cream into a 2 QT container (I like to use a 9x5in bread pan).
• Drizzle a couple spoonfuls of hot fudge over the top. 1/2 cup hot fudge
• Repeat with more ice cream, more fudge, more ice cream, more fudge, until you've scooped it all into the container.
• Cover the pan with foil and freeze the ice cream for at least 6 hours, overnight until it is a scoopable consistency.