I made a promise to myself that if I ever blogged recipes, I wouldn’t go into so much detail that it required discussing how my first born child was conceived… because if i’m being honest… I never read what they write on those food blogs anyway. Just show me the dang recipe.
Let me just say. I love ice cream. LOVE LOVE LOVE… but it does NOT love me. So when I was given an ice cream maker for my birthday from my sister, I was pretty pumped to try some dairy free options that weren’t full of all those additives that only bloat my stomach.
I don’t miss anything when I eat this ice cream. It’s completely perfect and I can’t wait to make this again soon. I will link my ice cream maker, just click on the photo <—. Enjoy!
Almond Joy Coconut Cream Ice Cream
(Dairy Free)
Ingredients
- 2 Cans of Coconut Milk (chilled in the fridge a couple days)
- 1 can of Coconut Cream (chilled in the fridge a couple days)
- 1 cup of Sugar
- 1 1/2 Tablespoons of Vanilla Extract or Vanilla Paste
Mix in
- 1/2 cup sweetened coconut
- 1/3 cup almonds roughly chopped
- 1/3 cup finely chopped dark chocolate bar
Instructions
- In a medium mixing bowl, use a hand mixer or stand mixer on low speed. Combine the coconut milk and sugar until the sugar is dissolved-about 5 minutes.
- Stir in the coconut cream, shredded coconut, chocolate bits, almonds and vanilla.
- Turn the machine on. As its running, slowly pour coconut mixture into ice cream maker. Depending on the size of your machine, this might have to work in two batches.
- Let mix until thickened, about 20 to 25 minutes.
- transfer to a loaf pan or in a freezer friendly container, cover with foil and freeze for 2 hours before serving. (I saved chobani containers and they worked amazingly)
