Have you ever caught yourself thinking, “This would be so much better in ice cream form?” Here at Spoon, we take those thoughts and run with them. Thus, with too many almond joys, a can of coconut cream, and an ice cream maker, this recipe was born.
Vegan Almond Joy Ice Cream
- Prep Time:30 minutes
- Cook Time:15 minutes
- Total Time:45 minutes
- 1 can coconut cream
- 1 cup water
- 2/3 cup white sugar
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate
- 1/4 cup desiccated coconut
- 1/2 cup almonds (salted or unsalted)
- 1/2 cup dark chocolate coconut almonds
Freeze ice cream maker overnight prior to making this recipe.
Add coconut cream, water, sugar, cocoa powder, and salt to pot over high heat, stirring to combine.
Stir until boiling, then take off heat and whisk for 1 minute.
Add chopped dark chocolate and vanilla, stirring until combined.
Transfer ice cream base to bowl and place in freezer for 20 minutes to cool.
While base is cooling, chop almonds and dark chocolate coconut almonds to your preferred size.
Remove ice cream maker from freezer and add your ice cream base.
Once ice cream reaches slushy-consistency, add desiccated coconut and chopped almonds.
Continue churning ice cream until desired consistency is reached.