Almond Joy Ice Cream Recipe
A creamy base, a rich chocolate swirl, and a smooth texture make this Almond Joy Ice Cream an easy homemade treat. Every scoop is filled with the classic flavors of coconut and chocolate.
Servings: 6 servings
Calories: 672kcal
Ingredients
- 1 cup dried shredded coconut heaping
- 1 cup whole milk
- 2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 vanilla bean split in half lengthwise (I used 1/4 tsp. ground Tahitian vanilla bean powder)
- 5 large egg yolks
- 3/4 tsp vanilla extract
- 1/4 tsp coconut extract
For the Chocolate Ripple
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 1/3 cup water
- 6 tbsp unsweetened cocoa powder Dutch-processed
- 1/2 tsp vanilla extract
- pinch salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Spread the coconut across the baking sheet and place it in the oven. Bake for 8 minutes, stirring constantly. Remove from the oven when the coconut becomes golden brown in color.
- In a medium saucepan over medium heat, warm the milk, 1 cup heavy cream, sugar, and salt. Using a whisk, mix until smooth. When the mixture slowly starts to bubble, add the coconut. Scrape the vanilla seeds into the mixture or add the powder. Cover and remove from heat. Let sit at room temperature for 1 hour (this step is essential for developing the flavor, so don’t be tempted to cut the time short).
- Meanwhile, to make the chocolate ripple, whisk together the sugar, corn syrup, water, cocoa powder, and salt in a medium saucepan. Place over medium heat, whisking constantly until the mixture bubbles around the edges. Continue to whisk until it comes to a low boil. Allow it to boil for 1 minute, then remove from heat. Allow it to sit at room temperature for 10 minutes, then transfer to a bowl and place it in the refrigerator to cool completely (it must be fully chilled before layering with the ice cream, or it will melt the ice cream later).
- After an hour, rewarm the milk and coconut mixture. Set a mesh strainer over a large bowl. Pour the warmed mixture over the top and strain the coconut-infused liquid through the strainer and into the bowl. Press down firmly on the coconut to extract all the remaining liquid. Discard the coconut. Pour the mixture back into the saucepan and place it over medium heat.
- In the large bowl, pour in the remaining 1 cup heavy cream. Again, place a mesh strainer over the top.
- In a separate small bowl, whisk the egg yolks. Slowly add the yolks to the warmed mixture, whisking until combined. Stir the mixture constantly over medium heat. Using a heatproof spatula, scrape the bottom of the pan until the mixture thickens and coats the spatula (and reaches a temperature of 170 degrees Fahrenheit/77 degrees Celsius). Remove from heat and pour through the mesh strainer into the bowl with the remaining cream. Mix in the vanilla and coconut extract. Stir over an ice bath until cool, then place in the refrigerator to chill completely (about 30 minutes).
- Freeze according to the manufacturer’s instructions. Remove from the ice cream maker and layer the fudge sauce and ice cream in an airtight, freezer-safe container, taking care not to stir the ice cream and fudge. Chill in the freezer for 4 hours before serving.
Notes
STORE Toasted Coconut Ice Cream in an airtight, freezer-safe container to prevent ice crystals. It stays fresh for up to 2 weeks, but the best texture is within the first week.
If it becomes too firm, let it sit at room temperature for 5–10 minutes before scooping. Avoid refreezing melted ice cream, as this affects the texture.
Nutrition
Serving: 6serving | Calories: 672kcal | Carbohydrates: 78g | Protein: 7g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 248mg | Sodium: 200mg | Potassium: 281mg | Fiber: 3g | Sugar: 74g | Vitamin A: 1436IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg
