I feel like this ice cream is really a no-brainer. I’m not sure if it’s a bit of brainwashing leftover from childhood, but there is still a part of me when I think coconut, I think Almond Joy and Mounds. I honestly can’t tell you the last time I had one, but that connection is there. This ice cream is amazingly simple to throw together (even making your almond milk is easy- I promise!).
I will warn you that this ice cream is heavy on the coconut and a bit light on the chocolate (I like the combination of coconut/almonds/chocolate but I did add an extra drizzle of chocolate before I served it.) Also, I make extra almond milk to have around- you can even double the almond/water ratio for extra. Just refrigerate once your done.
- ½ cup raw almonds
- 1¾ cups filtered water
- 2 cans full-fat coconut milk
- 2 teaspoons vanilla
- ⅔ cup maple syrup
- 1½ teaspoon arrowroot powder
- ¾ cup chunks dark chocolate
- The night before (or around 8 hours), combine almonds and enough water to cover in a bowl and let sit.
- In the morning, drain and rinse almonds. Combine almonds with filtered water in a blender or food processor. Blend until nuts are broken down.
- Preheat oven to 300˚.
- Strain milk from nuts using either a nut bag of sieve (I used a sieve pressing with a spatula and it worked just fine.)
- Shake two cans of full fat coconut and pour into a large pot with a heavy bottom. Whisk in 1 cup of almond milk, vanilla,and maple syrup. In a small bowl combine arrowroot powder and a bit of the coconut milk mixture, whisk until well incorporated. Add back into pot.
- Bring coconut mixture to a boil, whisking occasionally. Remove from heat, pour into a large container, and let cool either in the refrigerator or freezer if wanting a bit quicker.
- While the ice cream cools, spread the almonds used for the almond milk on a sheet tray in a thin layer. Roast until beginning to dry out, 40-60 minutes. Remove and set aside.
- Once mixture is cool, whisk together and freeze according to ice cream manufacturer’s guide. Once ice cream begins to thicken, add ¾ cup almond meal and chocolate chunks.
- Remove from ice cream maker, place in a container, and continue to freeze until set.