Almond Joy {Coconut} Ice Cream
Almond Joy {Coconut} Ice Cream
Almond Joy {Coconut} Ice Cream
Almond Joy {Coconut} Ice Cream
Almond Joy {Coconut} Ice Cream

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.

Almond Joy {Coconut} Ice Cream

Prep Time 30 mins Cook Time 10 mins Serves 6-8


  • 1/2 cup raw almonds
  • 1 3/4 cups filtered water
  • 2 cans full-fat coconut milk
  • 2 teaspoons vanilla
  • 2/3 cup maple syrup
  • 1 1/2 teaspoon arrowroot powder
  • 3/4 cup chunks dark chocolate


  1. The night before (or around 8 hours), combine almonds and enough water to cover in a bowl and let sit.
  2. In the morning, drain and rinse almonds. Combine almonds with filtered water in a blender or food processor. Blend until nuts are broken down.
  3. Preheat oven to 300˚.
  4. Strain milk from nuts using either a nut bag of sieve (I used a sieve pressing with a spatula and it worked just fine.)
  5. 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.
  6. 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.
  7. 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.
  8. Once mixture is cool, whisk together and freeze according to ice cream manufacturer's guide. Once ice cream begins to thicken, add 3/4 cup almond meal and chocolate chunks.
  9. Remove from ice cream maker, place in a container, and continue to freeze until set.


Recipe Notes

Inspired and Adapted from Cookie and Kate.
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