Almond Joy Chocolate & Coconut Ice Cream Recipe
Indulge in a delightful fusion of flavors with this homemade Almond Joy ice cream. Rich bittersweet chocolate, sweet coconut flakes, and chunks of Almond Joy bars dance together in a creamy base of vanilla ice cream. Drizzled with a luscious chocolate sauce, every bite promises a tropical escape packed with nutty and chocolatey goodness. Wrapped in frozen bliss, this treat is sure to satisfy your cravings and transport you to a paradise of pure delight.
— Constant Cookbook
Ingredients
- 1/4 cup heavy cream
- 1 1/2 oz. bittersweet chocolate, chopped
- 1/2 cup sweetened coconut flakes
- 1 quart high-quality vanilla ice cream, softened
- 4.8 oz. Almond Joy bars (8 mini bars), chopped
Instructions
- Heat cream in a small saucepan set over medium heat, stirring frequently. Remove from heat when hot, but not boiling.
- Place chopped chocolate in a medium bowl. Pour hot cream over chocolate and whisk until a smooth chocolate sauce forms. Set aside to cool.
- In a medium frying pan set over medium heat, toast coconut until light golden brown, stirring frequently, about 5 minutes. Set aside to cool.
- Place softened ice cream in a large bowl. Stir in coconut flakes and Almond Joy pieces.
- Drizzle in 2 tablespoons chocolate sauce and stir in slightly. Do not stir in all the way or it will turn the ice cream brown.
- Transfer ice cream to a freezer-safe container. Cover and place in freezer until ice cream re-freezes, at least 4 hours. Serve.
Yield
1 1/4 quarts
Nutrition
- Calories: 3256 kcal
- Carbohydrate Content: 350 g
- Protein Content: 44 g
- Fat Content: 191 g
- Saturated Fat Content: 122 g
- Cholesterol Content: 506 mg
- Sodium Content: 1098 mg
- Fiber Content: 21 g
- Sugar Content: 298 g
- Serving Size: 1 serving
Comments
No comments found.