Almond. Joy. Ice cream. The classic candy bar made over into a paleo-vegan dessert. Rich chocolate, almond and decadent coconut cream topped with dark chocolate. Deliciously cold and perfectly creamy and made from just a few simple ingredients, like nuts, dates, coconut, and avocado. Yes, avocado! It makes this amazing ice cream cake amazingly creamy.

Almond Joy Ice Cream Cake [Vegan]






For the Crust:

  • 3/4 cup almonds
  • 1/3 cup unsweetened shredded coconut
  • 3/4 cup Medjool dates
  • A dash of pink salt
  • A dash of vanilla
  • A splash of water, if dry

For the Chocolate Layer:

  • 2 ripe avocados
  • 1/4 cup raw cacao powder, to taste
  • 1/4 cup coconut oil, melted
  • 1/3 cup pure maple syrup, to taste
  • 1 tablespoon vanilla extract
  • A pinch of Himalayan pink salt

For the Almond Cream Layer:

  • 1 13.66-ounce can full-fat coconut milk refrigerated, solid cream only
  • 1/4 cup coconut oil, melted
  • 1/4 cup natural almond butter
  • 3 tablespoons pure maple syrup, to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

For the Coconut Cream Layer:

  • 1/2 cup coconut cream from 1 can refrigerated coconut milk
  • 3 tablespoons coconut oil, melted
  • 3/4 cup unsweetened shredded coconut or 1/4 cup coconut butter
  • 3 tablespoons pure maple syrup, to taste
  • 1 tablespoon coconut water leftover from can
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract

For the Ganache:

  • 2 ounces dark chocolate chopped, about 1/4 cup chocolate chips
  • 2 tablespoons coconut milk leftover from can
  • 3 tablespoons unsweetened shredded coconut, for garnish (optional)
  • Chopped almonds, for garnish (optional)


To Make the Crust:

  1. Pulse ingredients in a food processor until sticky crumbles form.
  2. Press into parchment-lined 7-inch springform pan.

To Make the Chocolate Cream:

  1. Blend all ingredients in a food processor. Taste and adjust flavors.
  2. Set in freezer to firm up for 30 minutes.

To Make the Almond Cream:

  1. Rinse food processor. Carefully scoop out the solid cream from the can of refrigerated coconut milk. Add remaining ingredients to a food processor and blend until smooth. Taste and adjust flavors.
  2. Carefully spread on top of chocolate layer. Set in freezer to firm up for 45-60 minutes.

To Make the Coconut Cream:

  1. Rinse food processor again and blend the coconut shreds into coconut butter (takes about 10 minutes, scraping down the sides as needed). Add the remaining ingredients. Taste and adjust flavors. Carefully spread on top of almond layer. Set in freezer to firm up for 45 minutes.

To Make the Ganache:

  1. Heat the coconut milk to simmering and pour over the chocolate. Let it sit for 3 minutes to melt it. Whisk smooth and pour over the cake. Sprinkle coconut shreds and chopped almonds on top. Serve.