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Almond Joy Ice Cream

I’ve always been a fan of Almond Joy candy bars, so I immediately bookmarked this recipe when I saw it.  Unfortunately, I got busy making other things and forgot about this one.  We recently had a faculty meeting where they handed out mini candy bars, and as I reached for an Almond Joy, I thought of this ice cream and put it on my list for that week.  Once I made it, I couldn’t believe it had taken me so long!  This is one of my favorite ice creams.  It actually reminded me very much of the German Chocolate Ice Cream I made a few months ago.  It was a standard custard recipe, made very rich by the coconut milk and dark cocoa powder.  Mixing in the almonds and coconut gave it just the right texture.  I added way more coconut than the recipe called for just because I like a lot 🙂  If you are a fan of Almond Joys, this is certainly the ice cream for you!

Almond Joy Ice Cream
Source: adapted from How to Eat a Cupcake

1 ½ cups heavy cream, divided

1 cup whole milk

½ cup unsweetened coconut milk

2/3 cup granulated sugar

3 tablespoons dark cocoa powder

1 ¼ cups sweetened or unsweetened flaked dried coconut, divided

1 tablespoon vanilla extract

6 egg yolks

3 tablespoons cream of coconut

¼ teaspoon coconut extract

Pinch of salt

½ cup roasted almonds, roughly chopped (I used slivered almonds)

In a small saucepan, whisk together 1 cup heavy cream, whole milk, coconut milk, sugar, and cocoa powder.  Mix in ½ cup dried coconut and the vanilla.  Warm over medium heat, stirring often, until the sugar dissolved and small bubbles form around the edges, about 4-5 minutes.

In a small bowl, whisk together the egg yolks and the remaining ½ cup of heavy cream until blended.  Whisk ¼ of the coconut-milk mixture into the yolks.  Then whisk the yolk mixture back into the saucepan with the remaining coconut-milk mixture.  Heat over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, 4-5 minutes.

Pour the hot custard unto a bowl and cool completely in an ice bath, 30-45 minutes.  Once the custard has cooled to room temperature, remove from the ice bath.  Place a piece of plastic wrap directly on top of the surface of the custard to prevent a “skin” from forming.  Refrigerate until well chilled, at least 3 hours.

Place in an ice cream maker and freeze according to manufacturer’s instructions.  After churning, stir in the remaining ¾ dried coconut, cream of coconut, coconut extract, almonds, and a pinch of salt.  Transfer mixture to a plastic container and freeze.

35 Responses

  1. Your ice cream looks fantastic. I need to use up my leftover coconut. I may use it in this. Thanks for sharing this recipe.

  2. further proof that i NEED an ice cream maker!! 🙂

  3. Almond joys are my favorite, I just got my ice cream maker all chilled for the season, this might be the first recipe I try.

  4. OH YUM! Almond joys are my favorite and this looks totally delicious!!!

  5. This would go PERFECT with the Almond Joy Brownies I just posted about!! Yum. You are the ice cream queen!

  6. […] recently made Almond Joy Ice Cream, and Katrina left a comment on my blog saying that she just posted these brownies earlier that […]

  7. almond ice cream great taste i love it too too too much

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  9. […] recently made Almond Joy Ice Cream, and Katrina left a comment on my blog saying that she just posted these brownies earlier that […]

  10. […] recently made Almond Joy Ice Cream, and Katrina left a comment on my blog saying that she just posted these brownies earlier that […]

  11. […] recently made Almond Joy Ice Cream, and Katrina left a comment on my blog saying that she just posted these brownies earlier that […]

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