Almond Joy Ice Cream

If you love the candy bar, then Almond Joy ice cream is the flavor for you. It’s a delicious blend of creamy, nutty, and chocolaty goodness. I just learned that the candy bar has been around since 1946! I wish they had a dark chocolate version and used better ingredients. Candy just doesn’t taste as good as it used to. Eating it in ice cream form is much more satisfying.

Preheat the oven to 350 and toast for 10 minutes:

1/2 c. flaked coconut

1/2 c. almonds

Chop the almonds, then store the coconut and almonds in the freezer until you’re ready to use them. You could leave the almonds whole, but I have a child in braces and didn’t want to risk it.

Whisk together in a large bowl:

1 can coconut milk (14 oz.)

1 1/2 c. heavy cream

1/2 c. milk

1 c. sugar

1 t. coconut extract

Churn until you reach soft-serve consistency. In the last 5 minutes, add the toasted coconut and almonds. Layer the finished ice cream with

1 c. fudge sauce (room temperature or colder)

I put about 1/3 of the ice cream in the container, then 1/3 c. of fudge sauce, layering until I’ve used everything up.

Serve Almond Joy ice cream alone or with your favorite cake. Find more delicious ice cream recipes here.

almond joy ice cream
almond joy ice cream

Almond Joy Ice Cream

If you love the candy bar, then Almond Joy ice cream is the flavor for you. It's a delicious blend of creamy, nutty, and chocolaty goodness.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 2 quarts

Equipment

  • ice cream churn

Ingredients
  

  • 1 can coconut milk 14 ounces
  • 1 1/2 cups heavy cream
  • 1/2 cup milk whole
  • 1 cup sugar
  • 1 teaspoon coconut extract
  • 1/2 cup flaked coconut
  • 1/2 cup almonds
  • 1 cup fudge sauce room temperature or colder

Instructions
 

  • Preheat the oven to 350. Toast the coconut and almonds for 10 minutes. Chop the almonds and put both in the freezer until needed.
    1/2 cup flaked coconut, 1/2 cup almonds
  • Whisk the ice cream base ingredients together in a bowl. Churn until soft-serve consistency. Add the coconut and almonds in the last 5 minutes.
    1 can coconut milk, 1 1/2 cups heavy cream, 1/2 cup milk, 1 cup sugar, 1 teaspoon coconut extract
  • Layer the ice cream with fudge sauce by thirds. Freeze for 2 – 4 hours, or until the ice cream is at the desired consistency.
    1 cup fudge sauce
Keyword almonds, coconut
Tried this recipe?Let me know how it was!

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