Chocolate Almond Joy Ice Cream
The coconut milk makes for a creamy ice cream, which is hard to come by in non-dairy frozen desserts. It also adds a delicious coconut flavor. Other non-dairy milks can be substituted, but the ice cream will be less creamy, more icy, and harder when placed in the freezer.
Chocolate Almond Joy Ice Cream
non-dairy, naturally sweetened
makes 2 quarts
- (2) 15- or 16-ounce cans unsweetened coconut milk (not light)
- 1 cup cocoa powder, Dutch Process preferred
- 3/4 cup raw agave
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/3 cup whole raw almonds, chopped finely in food processor
- 2/3 cup acceptable chocolate chips, frozen and then chopped finely in food processor
- 1/3 cup unsweetened shredded coconut
Combine all ingredients (except almonds, chocolate chips and coconut) in blender. Blend thoroughly. Chill in the refrigerator or freezer to make sure it is all quite cold.
Add to ice cream maker, following manufacturer’s directions for churning. Add the add-ins during the last few minutes of churning.
For soft serve ice cream, eat immediately. For harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired. If frozen, let sit out for 5 to 10 minutes to soften up sufficiently for scooping.
© Copyright 2007-2008 by Wardeh Harmon
Hi, Wardeh! That sounds scrumptious!! I want to try it; seeing your crockpot recipe on the last post reminded me of the book I just got, Not Your Mother’s Crockpot Recipe Book. Can’t wait to try granola made in the crockpot, and many of the other neat things.
Love to you and yours,
Gina
Hi, Gina. That sounds like an awesome cookbook. Please let me know how you like the granola! If you try this ice cream, you will love it. It is soooo good. Love, Wardeh
I used flaked coconut- should have used shredded. VERY yummy right out of the maker- and for a few hours after but once it hardens it is still great but not AS good. I was just peeking at Sylvia’s blog about menu for Christmas- i think I am going to make a coconut base and throw in some candy canes for our Christmas dessert. YUM! I do love this. Next time I am also going to hand chop the almonds. The processor made them too fine and uneven for my taste. But boy this stuff is good. I used only half the cocoa pdr (do you have a specific brand you use?) and just a handful of chips whole and room temp which worked out fine. I’m trying so hard to loose 10 pounds by mid January for an event so I can’t ‘practice’ too much with this new toy!
Hi, Amy! I just love reading about what you did and how it worked for you. All good stuff! I agree, that the ice cream is best within about 4 hours of coming out of the maker. After that, it gets really hard. You have to let it sit out for almost 1/2 hour to soften enough to scoop and eat with good texture. Your idea for Christmas sounds wonderful! Yumm. I use the cocoa powder that I buy in bulk from a natural food wholesaler; I don’t know the brand. But I know it is “raw” and Dutch process. Love, Wardeh