Almond Joy Ice Cream
This Almond Joy Ice Cream is a tasty no-churn recipe that has a similar flavor profile to the classic candy bar. Make the base, add the mix-ins, and freeze it!
Servings: 8
Calories: 432kcal
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.
Nutrition
Calories: 432kcal | Carbohydrates: 34g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Cholesterol: 84mg | Sodium: 96mg | Potassium: 345mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1008IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 1mg