This Almond Joy Ice Cream is a rich chocolate ice cream with chunks of chewy coconut filling, chocolate chips, & roasted almonds. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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 ice cream!
This base is very similar to my Ultimate Chocolate Ice Cream 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.
What is Almond Joy Ice Cream
Only the best ice cream even. Creamy chocolate ice cream with roasted nuts and chunks of chewy coconut candy.
Want to try a low carb Almond Joy? Make sure to make my original almond joy candies recipe!
How to Make Almond Joy Ice Cream
I try to keep my ice cream recipes easy. I put the ingredients in the blender, give them a good mix, and then pour into the ice cream machine. That's it.
For this almond joy ice cream, you make the chewy coconut filling while the ice cream is churning. The entire process is less than 30 minutes. With only about 10 minutes of hands-on time.
Notes on Ice Cream Ingredients
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Equipment
Ingredients
Chocolate Base:
- ½ cup heavy cream
- ½ cup half and half
- ⅔ cup almond milk
- ⅔ cup cottage cheese
- 2 egg yolks ***
- ⅓ cup dark cocoa powder
- ½ tsp almond extract
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tbsp glycerin
Almond Joy Filling:
- 2 oz coconut oil
- 2 cups toasted coconut flakes
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¾ cup roasted salted almonds
- 1 tsp almond extract
- 1 tsp glycerin
- ½ cup sugar free chocolate chips
Instructions
- 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 ⅓ of it into a large container, top with ⅓ 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
Notes
Nutrition
Originally Published August 15, 2016. Revised and Republished on June 2, 2019.
Vicky Davis says
I'm not an almond milk fan, what would you suggest as a substitute Taryn. May I say that every recipe of yours that I've tried so far has been wondering. The frozen custard is my favorite so far of the ice cream recipes. I love the texture, and I add 2 teaspoons of vanilla.
Taryn says
Either low carb milk (like fairlife), another nut milk, or the coconut milk that comes in a carton.
And thank you!
Vicky Davis says
I meant wonderful, obviously. My smartphone thought differently. 😁. Thank you, I have Fairlife in the fridge.
Collyn says
The flavors of this recipe are spot-on!! DEE-lish! 🙂
Ann Ohr says
Winner of deliciousness AGAIN! I had left over filling so after eating the fantabulous recipe I didn’t want the extra going to waste. So, a tablespoon of cream cheese, then another tablespoon, mix well and.....FAT BOMB!