Almond Joy Ice Cream

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Source: Fogg Road Kitchen


Almond Joy Ice Cream

The almond joy candy bar uses milk chocolate (whereas Mounds has dark – or darkish), but I like how the flavor of dark chocolate balances this otherwise sweet ice cream. The recipe calls for part sweetened and part unsweetened shredded coconut, but will be fine if you use all one or the other. Don’t be tempted, however, to substitute whole milk for the light cream, you’ll end up with an icy texture instead of a creamy one.

This ice cream holds beautifully in the freezer. Thanks to its high fat content, it stays smooth and creamy and won’t get icy at all (although I can only guarantee this remains true for 3 days, because we never have any left by day 4).

makes about 6 cups

1/2 cup unsweetened shredded coconut
1 cup chopped almonds
1 cup chopped dark chocolate, or dark chocolate chips (60% cocoa is best)
1 cup whole milk
14 ounce can cream of coconut (not coconut milk)
1 1/2 cups light cream
3/4 cup sweetened shredded coconut


Be sure to freeze the bowl of your ice cream maker at least 24 hours ahead of time.

Prep the mix-ins
Heat oven to 350F. Toast chopped almonds and unsweetened coconut in oven until pale golden, between 8 and 12 minutes. Set aside to cool.

Melt chocolate in a microwave safe bowl in 35 second increments on medium-high until it begins to melt. Stir and continue heating until the chocolate is mostly melted, then stir again until smooth. Pour melted chocolate onto an 18 inch long piece of parchment and spread it to about 1/8 inch thick. Chill until firm, then chop roughly.

Put all mix-ins together in the freezer to stay cool until needed. Mix-ins can be prepped a few days ahead if needed.

Make the ice cream
Combine milk and cream of coconut in blender and mix until smooth. Add light cream and 3/4 cup sweetened coconut. Blend again just until smooth.

Pour mixture into ice cream machine and process according to manufacturer’s instructions. When the mixture is becoming thick and frozen, add the mix-ins and allow the machine to stir them in.

Scrape ice cream into a freezer safe bowl and freeze at least 4 hours, or until fully firmed up.