This easy recipe for homemade Almond Joy Ice Cream tastes even better than an Almond Joy candy bar. On a hot day, it is so refreshing, and absolutely scrumptious!
And because this ice cream doesn’t call for egg yolks, it requires no cooking. Just stir together and churn.
Almond Joys have been one of my favorite candy bars since childhood, so I am always looking for recipes that replicate the flavor. This delicious ice cream is a new favorite!
It’s even better than the candy bars, because it’s made with all fresh ingredients, no fillers. Use high quality chocolate chips and you end up with the most rich and creamy chocolate swirl!
The first time I made it, I didn’t toast the coconut. It was good, but the chewy coconut threw off the texture. Toasting the coconut not only boosts the flavor, it adds a nice crunch to the ice cream. Seriously, it is pure bliss with every spoonful!
How to make Almond Joy Ice Cream:
- PREP – Chill the coconut milk. Toast the almonds and coconut and place in the freezer.
- ICE CREAM BASE – Whisk together the coconut milk, cream, sugar, vanilla, coconut flavoring, and salt.
- CHURN – Pour the mixture into an ice cream machine and churn to soft serve consistency.
- FUDGE RIPPLE – While ice cream churns, make fudge ripple. Heat the cream in a glass bowl in the microwave until it bubbles at the edges. Stir in the chocolate chips and salt. Let sit a couple minutes, then continue stirring until completely smooth.
Chill until it reaches room temperature. - LAYER – In a freezer safe airtight container, layer about a third of the ice cream, toasted shredded coconut, almonds, and chocolate. Repeat layers, then gently swirl the ice cream. (I love this ice cream container!)
- RIPEN – Freeze the ice cream for 3-4 hours, or overnight to meld flavors and allow the ice cream to harden enough so that it’s scoopable.
- SERVE – Scoop ice cream into bowls and garnish with additional toasted coconut and almonds if desired. Or for less dishes to wash, scoop into ice cream cones or waffle cones. 😉
PRO TIPS:
- Chill the coconut milk so that the ice cream mixture will be cold before churning.
- You can toast the almonds and coconut the day before, as well as making the fudge ripple. Just let the fudge ripple come to room temp before using so it’s thin enough to pour.
- For best results, before layering, make sure the coconut and almonds are cold, and the chocolate is barely thin enough to spread.
ALMOND JOY ICE CREAM VARIATIONS:
- We like dark chocolate, but you can use half or all milk chocolate chips for a sweeter chocolate ripple.
- If you’re really in a hurry, you can use store bought hot fudge sauce or chocolate syrup instead of making the chocolate ganache ripple.
- Love chocolate? Double the ganache and save half to drizzle over the ice cream. Warm it before serving so it’s easily pourable.
More delicious recipes for homemade ice cream:
- Chocolate Peanut Butter Ice Cream
- Biscoff Ice Cream Recipe
- Rocky Road Ice Cream Recipe
- Cheesecake Ice Cream Recipe
- Mud Pie Ice Cream
- Strawberry Shortcake Ice Cream Recipe
- Tin Roof Ice Cream
- Chocolate Cookie Dough Ice Cream
Almond Joy Ice Cream
Equipment
Ingredients
Ice Cream Base:
- 1 13.66 oz can coconut milk chilled (anything from 12-15 ounces will work)
- 2 cups heavy cream
- 1 cup sugar
- 1 tsp vanilla extract
- ¼ tsp coconut flavoring
- pinch of salt
- ½ cup coconut flakes toasted
- ½ cup sliced almonds toasted
Ganache Fudge Ripple:
- ¼ cup heavy cream
- ½ cup semi sweet chocolate chips
- dash of salt
Instructions
- To toast almonds and coconut: place each in a metal pie plate or cake pan. Preheat oven to 350°. Bake almonds for 6-10 minutes, stirring often. Bake coconut for 4-5 minutes, stirring often. Remove and cool completely, then freeze.
- In a large bowl, whisk together the coconut milk, cream, sugar, vanilla, coconut flavoring, and salt.
- Churn the ice cream in an ice cream maker for 20-25 minutes according to the manufacturer's instructions.
- While the ice cream churns, prepare the fudge ripple. Heat the cream in the microwave or a small saucepan until barely simmering around the edges. Remove from the heat and add the chocolate and salt. Let sit 2-3 minutes, then stir until smooth and completely melted. Chill, stirring occasionally.
- Layer about a third of the churned ice cream, toasted coconut, toasted almonds, and chocolate ripple in a freezer-safe container. Repeat 2 times. Swirl gently with the handle of a spoon.
- Freeze for 3-4 hours, or until firm enough to scoop.
Notes
- If you forget to chill the coconut milk, you can chill the ice cream base for an hour before churning.
- Press plastic wrap onto the surface of leftover ice cream after scooping to keep it softer and prevent ice crystals.
- Don’t use cream of coconut in place of the coconut milk. It’s sweetened with sugar, so your ice cream will be overly sweet.
Nutrition
Loaded with toasted coconut, almonds, and chocolate, this ice cream tastes even better than your favorite candy bar!
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