Almond Joy Ice Cream
All the flavors of the classic candy bar wrapped into one big bowl of Almond Joy Ice Cream!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- Almond Joy Ice Cream
- ½ cup unsweetened shredded coconut
- 1 can coconut cream (I like Thai Kitchen brand)
- ¼ cup maple syrup
- 2-3 teaspoons almond extract (depending on how strong you want the almond flavor to be)
- 1/2 cup of almonds chopped
- 2 ounces dark chocolate
- 1 T coconut oil optional
Spread coconut out on a parchment lined caking sheet. Place in the oven at 350 degrees for about 5 minutes while the coconut toasts. Keep an eye on it because it goes quickly! Remove coconut from oven and set aside.
Pour coconut cream, maple syrup, and almond extract into a storage container and whisk together. Add coconut and mix. Cover and place in the fridge for at least 3 hours to chill (this will make the freezing process easier).
Once chilled, pour the mixture into your ice cream maker and churn according to machine instructions.
While it is churning, place the chopped almonds in a small skillet on the stove top and toast them.
Place the chocolate in a microwave safe bowl. If you would like, add the coconut oil as well.
The coconut oil will make the chocolate freeze into chips very easily, and will make it a little smoother to work with, but is by no means necessary so if you are watching your oil intake feel free to leave it out.
Place the bowl of chocolate in the microwave and heat for 1 minute until melted. Line a jelly roll pan (that fits in your freezer) with a piece of parchment paper and pour the chocolate on top. Use a spatula to spread it, almost like you are painting the parchment. Place it in the freezer to freeze—it only needs about 5 minutes.
Once the ice cream is nearly done, remove the now frozen chocolate from the freezer. Using a fork, break up the chocolate into flakes. You can pull at the edges of the parchment paper to help with this process. Don’t use your fingers or you will melt all of your chocolate! Add the flakes into the ice cream during the last minute of churning and allow it to mix in.
Remove the ice cream from the ice cream maker and place into a storage container. You can eat the ice cream right away, or place it in the freezer to allow it to freeze completely. Let it sit at room temperature for a few minutes before serving for easy scooping.