Almond Joy Ice Cream is the perfect summer treat! Loaded with chocolate, almonds and coconut, this no churn ice cream taste like the classic candy bars – delicious!
Almond Joy Ice Cream will put a smile on anyone’s face! This easy homemade ice cream simple to whip up, refreshing and loaded with tasty goodies!
If you’re after other delicious summer desserts, why not also try my Easy Fruit Salad or my Lebanese Rice Pudding.
Why you’ll love this Almond Joy Ice Cream
- Packed with flavor. Every bite is loaded with shredded coconut, almonds and chocolate – delicious!
- Easy to make. Only a few ingredients, minimal prep and no ice cream maker needed.
- The perfect summer dessert. Flavorful and refreshing, this will be a summer hit!
Ingredient you’ll need
- Condensed Milk: Full fat
- Heavy Whipping Cream
- Vanilla Extract
- Chocolate: Chopped
- Almonds: Sliced
- Coconut: Shredded and sweetened
How to make this Almond Joy Ice Cream
- Prep your cake pan. Line a 9 inch cake pan with parchment paper and place in the freezer.
- Make the ice cream mix. In a large bowl whisk the condensed milk, vanilla and salt. Then, in a stand mixer, beat the heavy whipping cream until stiff peaks form. Finally fold the whipped cream into the condensed milk mixture.
- Freeze: Pour the mix into the cake pan and freeze for 15 mins.
- Add the mix ins. Remove pan from freezer and add in the chocolate, coconut and almonds. Freeze for 5 hours or until you can scoop it.
- Serve and enjoy!
Tips and recipe notes
- Freeze the ice cream container before adding ice cream. This helps with the consistency of the ice cream.
- Transfer the ice cream mix to the container swiftly. This is because fast freezing help minimize ice crystals.
- Be aware, this ice cream will melt a bit faster than regular ice cream.
- If you want to add additional extracts (like mint or almond), try adding just a little bit at a time. Vanilla extract is a subtler taste, but other extracts are much stronger and can overpower if you overdo it!.
- Store leftovers in an airtight container in the freezer.
FAQ’S
What does no churn mean?
No churn ice cream means there’s no need for an ice cream maker. It’s an easy way to make delicious ice cream without having to buy and store a cumbersome ice cream churner!
What if my ice cream is too icy?
To avoid the ice cream becoming iced over, cover the ice cream with plastic wrap before you put the container lid on it. This stops ice crystals from forming on the top of the ice cream.
Storing this no churn Almond Joy Ice Cream
No churn ice cream benefits from being stored at a stable temperature. So store towards the back of the freezer (not near the door), this way the temperature stays the same. Properly stored, this ice cream should last a few months.
Other delicious desserts
I hope you enjoy all the recipes I share with you including this delicious and simple Almond Joy Ice Cream. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Almond Joy Ice Cream (No Churn)
Ingredients
- 14 oz sweetened condensed milk full fat
- 2 cups heavy whipping cream
- 2 tsps vanilla extract
- 1/2 cup chocolate chopped
- 1/2 cup almonds sliced
- 1/2 cup shredded coconut sweentened
- small pinch of salt
Instructions
- Line a 9-inch cake pan with parchment paper and place in the freezer.
- In a large bowl combine the sweetened condensed milk, vanilla, and salt. Whisk until well combined and then set aside.
- In a medium bowl or in the bowl of a stand mixer fitted with a whisk attachment, beat the heavy whipping cream until stiff peaks form. Be sure not to over whip.
- Fold the whipped cream into the condensed milk mixture until no longer streaky.
- Pour the mixture into the cold pan and place in the freezer for 15 minutes.
- After 15 minutes, remove the pan from the freezer and stir in the chocolate, almonds, and coconut. Make sure they are evenly distributed throughout the ice cream.
- Return the ice cream to the freezer and allow it to chill for about 5 hours or until the ice cream is firm enough to scoop.
- Once the ice cream is firm, scoop and serve in a bowl or ice cream cone.
Notes
- Freeze the ice cream container before adding ice cream. This helps with the consistency of the ice cream.
- Transfer the ice cream mix to the container swiftly. This is because fast freezing help minimize ice crystals.
- Be aware, this ice cream will melt a bit faster than regular ice cream.
- If you want to add additional extracts (like mint or almond), try adding just a little bit at a time. Vanilla extract is a subtler taste, but other extracts are much stronger and can overpower if you overdo it!.
- Store leftovers in an airtight container in the freezer.
Wow this recipe looks amazing!
I know most no-churn ice cream recipes require sweetened condensed milk (to give that creaminess and to minimize ice crystals). I am not too keen on using condensed milk. Do you have any ideas of substitutes I could use? would cream cheese work?