Almond Joys are one of the candies that I have the hardest time resisting when my kids come home on Halloween with pillowcases full of candy. The chocolate/almond/coconut combination is such a winner with my taste buds. A few months ago I made a sugar free almond joy copycat candy recipe and last month I decided to turn the same flavors into an ice cream!
This base is very similar to my Ultimate Chocolate Ice Cream from last week but the difference in mix-ins warranted a whole new post. I keep sneaking bites of both from the freezer undecided which one I like better.
My friend Keri over at My Table of Three also has a chocolate ice cream with Toffee Granola swirled in. That is on my to try list when these are gone.
[irp posts=”5497″ name=”Peanut Butter Ice Cream with Peanutty Caramel”]
Almond Joy Ice Cream
Chocolate Base:1/2Â cup heavy cream
1/2Â cup half and half
2/3Â cup almond milk
2/3Â cup cottage cheese
2Â egg yolks ***
1/3 cup dark cocoa powder
1/2 tsp almond extract
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tbsp vegetable glycerin
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
Almond Joy Filling:
2 oz coconut oil
2 cups toasted coconut flakes
1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
3/4 cup roasted salted almonds
1 tsp almond extract
1 tsp vegetable glycerin
1/2 cup sugar free chocolate chips
Directions:
Combine all the ingredients for the ice cream base in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer’s instructions.
Meanwhile, process half of the toasted coconut flakes in a food processor until coarsely chopped. Stir together all of the filling ingredients.
When the ice cream is finished churning spoon 1/3 of it into a large container, top with 1/3 of the topping, gently swirl. Continue layering the ice cream and topping. (You can also freeze this in several small containers). Freeze for 3-4 hours or until firm.
[irp posts=”4431″ name=”Vanilla Latte Ice Cream – Low Carb & Sugar Free”]
- 1/2 cup heavy cream
- 1/2 cup half and half
- 2/3 cup almond milk
- 2/3 cup cottage cheese
- 2 egg yolks ***
- 1/3 cup dark cocoa powder
- 1/2 tsp almond extract
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 1 tbsp vegetable glycerin
- 2 oz coconut oil
- 2 cups toasted coconut flakes
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 3/4 cup roasted salted almonds
- 1 tsp almond extract
- 1 tsp vegetable glycerin
- 1/2 cup sugar free chocolate chips
- Combine all the ingredients for the ice cream base in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions.
- Meanwhile, process half of the toasted coconut flakes in a food processor until coarsely chopped. Stir together all of the filling ingredients.
- When the ice cream is finished churning spoon 1/3 of it into a large container, top with 1/3 of the topping, gently swirl. Continue layering the ice cream and topping. (You can also freeze this in several small containers). Freeze for 3-4 hours or until firm
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