If you have been following my blog I pretty much never post desserts. I guess it is because I always have weight loss in mind. But every once in a while you just need a treat!
This is such a rich and creamy, full-flavored ice cream. The vanilla explodes from the smooth coconut milk base. The rich chocolate, crunchy-slivered almonds, and flakes of coconut are the perfect topping trio. Plus there’s no need for an ice cream maker!
Almond Joy Ice Cream
Prep Time: 15 minutes
** Chills Over Night**
Cook Time: 10 minutes
2 cans full fat coconut milk
½ cup honey
1 ½ tablespoons vanilla extract
1 dark baking chocolate bar
¼ cup sliced almonds
½ cup unsweetened coconut flakes
1. In a blender, mix together the coconut milk, honey, and vanilla extract. Line a plastic Tupperware with plastic wrap. Pour the mixture into it and freeze it overnight. The next day, take half of the frozen mixture and add it to a food processor. Mix it on high until it resembles frozen yogurt and put it back into a storage container.
Repeat this process with the other half of the mixture. Return the blended ice cream to the freeze for 30 minutes before serving.
2. To assemble, melt the chocolate chips in a saucepan over low heat, to prevent burning the chocolate. Serve each Almond Joy Sunday with a scoop of the ice cream. Drizzle the melted chocolate on top, then sprinkle with coconut flakes and sliced almonds. Serve immediately.