Smooth, creamy, and sweet this Paleo Almond Joy Ice Cream is just as irresistible as the candy bar! The flecks of coconut flakes and chunks of dark chocolate and chopped almonds are sure to make every bite that much more enjoyable! Believe it or not … this ice cream is Paleo, gluten-free, dairy-free, grain-free, and refined sugar-free!

Almond Joy Ice Cream [Vegan, Paleo]

Advertisement

Cooking Time

20

Advertisement

Ingredients

For the Base:

  • 2 cans full-fat canned coconut milk
  • 1/3 cup pure maple syrup
  • 1 tablespoon tapioca flour/starch (can sub with arrowroot starch) (this is optional and helps make the ice cream extra creamy and not ice when frozen)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt

For the Add-Ins:

  • 1/2 - 3/4 cup chopped almonds (60g-90g)
  • 1/2 cup unsweetened, toasted coconut flakes (60g)
  • 1/2 cup chopped dark chocolate (70% or higher)

For the Dark Chocolate Shell:

  • 1/4 cup raw cacao powder (20g)
  • 3 tablespoons organic unrefined extra virgin coconut oil (42g)
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup or raw honey
  • Pinch of sea salt
Advertisement

Preparation

For the Ice Cream:

  1. In a medium saucepan over low heat, add the coconut milk and whisk. Do NOT let it boil.
  2. In a medium bowl,  maple syrup, salt, vanilla, and tapioca starch; whisk together.
  3. Next, take about 1 cup of the warm coconut milk mixture and slowly pour it into the bowl with the maple syrup, whisking.
  4. Thereafter, transport the mixture to the saucepan and whisk everything to combine. Allow to cook for an additional 2-3 minutes, being careful that it doesn’t boil.
  5. After that, place a strainer over a heat-safe bowl and pour the saucepan concoction into the bowl over the strainer.
  6. Place the bowl in the fridge to fully cool (about 2 hours). Don’t let it get too cold or else it will turn into a custard-like consistency. If that happens, leave it on the counter until it warms up a bit. Alternatively you can put it in the microwave for 10-15 second intervals until still cool, yet smooth.
  7. Pour the almond joy mixture (without add-ins ) into your pre-chilled (at least 24 hours) ice cream maker and churn for about 20 minutes.
  8. Add the add-ins during the last 5 minutes of churning.

For the Dark Chocolate Shell:

  1. In a small bowl, add the coconut oil and melt in the microwave (you can also do this in a double boiler to reap all the health benefits).
  2. Thereafter, whisk in the raw cacao powder.
  3. Then, whisk in the maple syrup, vanilla extract, and sea salt.
  4. Drizzle/pour over ice cream and enjoy!

Notes

When the ice cream is done churning, the consistency will be like soft serve; if you prefer it firmer, transfer it into a container and stick it in the freezer for 1-2 hours. This ice cream will last for up to 3 months in the freezer!

Advertisement
    Advertisement