Almond Joy Chocolate & Coconut Ice Cream Recipe
All of the flavors of an Almond Joy candy bar in this easy ice cream mixture.
Servings: 1 Quarts
- 1/4 cup heavy cream
- 1 1/2 ounces bittersweet chocolate chopped
- 1/2 cup sweetened coconut flakes
- 1 quart high-quality vanilla ice cream softened
- 4.8 ounces Almond Joy bars 8 mini bars, chopped
Heat cream in a small saucepan set over medium heat, stirring frequently. Remove from heat when hot, but not boiling.
Place chopped chocolate in a medium bowl. Pour hot cream over chocolate and whisk until a smooth chocolate sauce forms. Set aside to cool.
In a medium frying pan set over medium heat, toast coconut until light golden brown, stirring frequently, about 5 minutes. Set aside to cool.
Place softened ice cream in a large bowl. Stir in coconut flakes and Almond Joy pieces.
Drizzle in 2 tablespoons chocolate sauce and stir in slightly. Do not stir in all the way or it will turn the ice cream brown.
Transfer ice cream to a freezer-safe container. Cover and place in freezer until ice cream re-freezes, at least 4 hours. Serve.
Calories: 3256kcal | Carbohydrates: 350g | Protein: 44g | Fat: 191g | Saturated Fat: 122g | Cholesterol: 506mg | Sodium: 1098mg | Potassium: 2668mg | Fiber: 21g | Sugar: 298g | Vitamin A: 4915IU | Vitamin C: 6.6mg | Calcium: 1363mg | Iron: 5.9mg