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5 from 2 votes

Almond Joy Ice Cream

This Almond Joy Ice Cream is a rich chocolate ice cream with chunks of chewy coconut filling, chocolate chips, & roasted almonds. 
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 298kcal
Author: Taryn



Chocolate Base:

Almond Joy Filling:


  • 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


*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
Notes on Sweeteners: 
I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
Substitutions will work in most recipes. They may not work in candies, such as caramel.


Calories: 298kcal | Carbohydrates: 11g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 51mg | Sodium: 78mg | Potassium: 257mg | Fiber: 5g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 0.3mg | Calcium: 83mg | Iron: 2.2mg