Craving a luscious dessert that combines the creamy goodness of coconut, the nuttiness of almonds, and the rich decadence of chocolate? This Almond Joy Ice Cream recipe is your answer! Inspired by the beloved candy bar, this homemade treat is 100% vegetarian, simple to prepare, and perfect for any occasion. Whether you’re hosting a summer gathering or indulging in a solo dessert night, this recipe guarantees satisfaction.
Unlike store-bought options, this homemade version ensures every bite is free from artificial additives, providing a healthier alternative without compromising taste. Let’s dive into creating a dessert that will win hearts and tantalize taste buds.
Recipe Details
- Cuisine: American, Vegetarian
- Course: Dessert
- Servings: 6
- Calories: Approximately 290 per serving
- Prep Time: 10 minutes
- Active Time: 20 minutes
- Resting Time: 4 hours (freezing)
- Total Time: 4 hours 30 minutes
Equipment
- Ice cream maker
- Medium mixing bowls
- Whisk
- Spatula
- Saucepan
- Measuring cups and spoons
- Airtight container
Ingredients
- For the Base:
- 2 cups full-fat coconut milk (canned)
- 1 cup heavy cream (optional for extra creaminess; replace with coconut cream for vegan)
- ⅓ cup granulated sugar
- ¼ cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the Almond Joy Mix-Ins:
- ⅓ cup shredded unsweetened coconut
- ½ cup chopped almonds (roasted and unsalted)
- ½ cup dark chocolate chips or chunks (ensure vegetarian-friendly)
Instructions
1. Prepare the Ice Cream Base:
- In a medium saucepan, combine the coconut milk, heavy cream (if using), sugar, maple syrup, vanilla extract, and salt.
- Heat the mixture over medium heat, whisking continuously, until the sugar dissolves completely and the mixture is well combined. Do not boil.
- Remove from heat and let the mixture cool to room temperature.
2. Toast the Coconut:
- In a dry skillet over medium heat, toast the shredded coconut until golden and aromatic. Stir frequently to avoid burning.
- Transfer to a plate and let cool.
3. Chill the Base:
- Transfer the cooled mixture to the refrigerator and chill for at least 2 hours or until thoroughly cold.
4. Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 15-20 minutes.
- During the last 5 minutes of churning, add the toasted coconut, chopped almonds, and chocolate chips.
5. Freeze:
- Transfer the churned ice cream to an airtight container, smoothing the top with a spatula.
- Cover with a lid or plastic wrap, pressing down gently to prevent ice crystals from forming.
- Freeze for at least 4 hours or until firm.
6. Serve:
- Scoop into bowls or cones and garnish with extra almonds, coconut flakes, or chocolate drizzle if desired.
- Serve immediately and enjoy!
Nutrition Information (Per Serving)
- Calories: 290
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 0mg
- Sodium: 75mg
- Total Carbohydrates: 24g
- Dietary Fiber: 3g
- Sugars: 19g
- Protein: 4g
Tips for Success
- Ingredient Quality: Use high-quality coconut milk and dark chocolate for the best flavor.
- Coconut Toasting: Keep a close eye on the coconut while toasting, as it can burn quickly.
- Churning Time: Avoid over-churning, as it can make the ice cream grainy.
- Storage: Store in an airtight container to prevent freezer burn and maintain freshness.
Variations
- Vegan Version: Use coconut cream instead of heavy cream and ensure all mix-ins are vegan-friendly.
- Nut-Free Option: Replace almonds with sunflower seeds or omit nuts altogether.
- Chocolate Swirl: Add a chocolate ganache swirl for extra indulgence.
Conclusion
This Almond Joy Ice Cream Recipe is a delightful, pure vegetarian recipe that’s sure to become a household favorite. It’s creamy, nutty, chocolaty, and bursting with tropical coconut flavors. Perfect for summer or any time you’re in the mood for a cool, sweet treat. With its simple preparation and customizable options, you’ll be scooping up joy in no time!