If you want a nutty coconut ice cream, this Almond Joy Ice Cream is perfect for you. It’s an easy recipe without eggs that tastes just like the popular candy bar you know and love. I love the coconut and chocolate combination with pieces of almond in every bite. Together, they work amazingly in this homemade ice cream.
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This ice cream is rich and chocolatey with just the right amount of sweetness and texture. It’s truly one of my favorites because of its balance and subtle texture. Almond Joys are one of my top candy bars, and this recipe captures the essence of what makes them irresistible.
If you like coconut dessert recipes, you will love these chewy Magic Cookie Bars and my White Chocolate Coconut Cookies.
Why You’ll Love This Recipe
- The prep is quick and easy: This isn’t a dessert that takes hours to prepare. In only a few minutes, your coconut almond ice cream ingredients will be mixed and ready to stick in the freezer.
- It’s only 5 ingredients: I love that it doesn’t take a million components, either! All you need are 5 simple ingredients to make a delicious homemade ice cream.
- It’s great anytime: Don’t limit this dessert to summer! You may enjoy a scoop of ice cream any time of the year, and the flavors used in this recipe aren’t seasonal!
Ingredients
This is all you need to make a delicious chocolate coconut ice cream with crunchy almonds. Heavy cream and condensed milk are basic no-churn ice cream components. Then, you have the mix-ins to make it taste like an Almond Joy!
- Heavy cream: The fat in heavy cream adds to the luscious texture of the ice cream. I whip it until it holds stiff peaks because when you incorporate air into it, the result is perfectly fluffy ice cream.
- Cocoa powder: To get the rich chocolatey flavor, I add cocoa powder. Dutch-processed is the best choice because it dissolves well and is less acidic than natural cocoa.
- Sweetened condensed milk: This adds sweetness to the ice cream and keeps it creamy by preventing it from becoming too hard and icy.
- Coconut flakes: The coconut flavor is what makes an Almond Joy so recognizable! I add them throughout the ice cream base, but you can also add more on top! Sweetened coconut is the way to go for the best result.
- Almonds: Chopped almonds work best because they are incorporated into the ice cream better, so they are well-distributed. Whole almonds are harder to chew when frozen.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mounds ice cream: Make a Mounds-inspired version without almonds! Add some dark chocolate chips to amp up the chocolate flavor, too.
- Caramel ribbon: Swirl in your favorite caramel sauce for a Girl Scout Samoas flavor.
- Rocky Road + Almond Joy: Stir in marshmallow cream or mini marshmallows.
How to Make Almond & Coconut Ice Cream
Here are the steps you’ll need to make this homemade Almond Joy ice cream. It takes just a few minutes to measure and mix the ingredients!
Step 1: Combine heavy cream and cocoa powder. Add the heavy cream and cocoa powder to a large mixing bowl.
Step 2: Whip it. Use an electric mixer to beat the cream and cocoa for about 3-5 minutes or until stiff peaks form.
Step 3: Add the remaining ingredients. Next, add the coconut, almonds, and condensed milk. Use the mixer at low speed to combine the ingredients until they are well distributed and smooth.
Step 4: Transfer and freeze. Pour the ice cream mixture into the loaf pan, cover it tightly with plastic wrap, and pop it in the freezer for at least 5 hours or until it’s firm!
Recipe Tips
- Storage directions: Store your ice cream tightly covered in the freezer for up to 2 months. Leave it in the loaf pan, or you may transfer it to a shallow airtight container.
- Chill all equipment: I like to stick the bowl and mixer attachments in the refrigerator for a few minutes before I get to work on the ice cream. They keep the cream cold as you beat it, resulting in a perfectly luscious whipped cream. The colder it is, the better it holds its shape, too.
- Use a shallow container: Ensure whatever you use to freeze the ice cream is shallow. This allows it to freeze evenly and prevent any soft spots.
If you love recipes like this Almond Joy-inspired dessert, you may also enjoy these Almond Joy Bites.
Serving Suggestions
- Toppings are a fun way to jazz up a simple scoop of ice cream. Banana syrup, candied walnuts, whipped cream, and sprinkles are some of my favorites for this nutty coconut ice cream.
- Serve a scoop of ice cream on the side or make a tasty dessert sandwich using these Subway copycat double chocolate chip cookies or butterscotch chocolate chip cookies.
- Make crockpot angel chicken as an easy dinner and enjoy this coconut ice cream with almonds for dessert.
Recipe FAQs
Adding coconut extract is a super easy way to boost the coconut flavor. You may also replace some or all of the heavy cream with coconut cream.
This is normal, especially with homemade ice cream. Let it sit at room temperature for 5-10 minutes so it’s easier to scoop.
This is likely because the ice cream didn’t have enough time to firm up in the freezer. Allow it to firm overnight to ensure it isn’t soft!
More Delicious No-Churn Ice Cream Recipes
Are you looking for more easy homemade ice cream recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Almond Joy Ice Cream
Equipment
- 9x5 inch loaf pan
Ingredients
- 2 cups heavy cream
- ¼ cup cocoa powder
- 14 ounce sweetened condensed milk
- ½ cup coconut flakes
- ½ cup almonds chopped
Instructions
- Combine the heavy cream and cocoa powder in a large mixing bowl. Use an electric hand mixer to beat the cream into stiff peaks on medium speed. Depending on your hand mixer, this should take 3-5 minutes.
- Add the condensed milk, coconut flakes, and chopped almonds to the mixing bowl. Reduce the speed of your mixer and gently mix until the coconuts and almonds are evenly distributed.
- Pour the ice cream mixture into a loaf pan (about 9x5 inches) and cover with plastic wrap.
- Place the loaf pan in the freezer and let your ice cream chill for at least 5 hours, or until the top of the ice cream is firm to the touch.
- Scoop, serve, and enjoy
Notes
- Store your coconut Almond Joy ice cream tightly covered with plastic wrap in the freezer for up to 2 months.
- Add coconut extract or use half coconut cream and half heavy cream to enhance the coconut flavor.
- Allow the ice cream to sit on the counter for 5-10 minutes to make it easier to scoop.
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