Almond Joy Ice Cream Recipe - A Delicious American Dessert

Almond Joy Icecream

Almond Joy Ice Cream Recipe - A Delicious American Dessert
Region / culture: USA | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4


Almond Joy Icecream
Almond Joy Icecream

Almond Joy Ice Cream is a delightful treat that combines the rich flavors of coconut, chocolate, and almonds into a creamy, frozen dessert. Inspired by the popular Almond Joy candy bar, this ice cream recipe is perfect for those who love the combination of sweet and nutty flavors. Whether you're looking to cool down on a hot summer day or indulge in a decadent dessert, Almond Joy Ice Cream is sure to satisfy your cravings.


The Almond Joy Ice Cream recipe draws its inspiration from the Almond Joy candy bar, which was first introduced in 1946 by the Peter Paul Candy Manufacturing Company. The candy bar itself was a variation of the Mounds bar, with the addition of almonds. Over the years, the flavors of coconut, almonds, and chocolate have become a beloved combination, leading to the creation of this ice cream recipe that pays homage to the classic candy bar.


How to prepare

  1. In a bowl, combine coconut milk, cream, and sugar. Mix until the sugar is dissolved.
  2. Transfer the milk mixture to an ice cream maker and freeze it.
  3. Once the ice cream reaches the consistency of thick soft serve, fold in the chocolate and nuts.


  • For a lighter version, substitute the half-and-half with a lower-fat milk alternative. Vegan chocolate and a dairy-free whipped topping can be used to make this recipe vegan-friendly. For an extra coconut flavor, mix in some shredded coconut during the last few minutes of churning.

Cooking Tips & Tricks

To ensure your Almond Joy Ice Cream turns out perfectly, consider the following tips:

- Chill the coconut milk and half-and-half in the refrigerator before mixing to help speed up the freezing process.

- For a smoother texture, consider toasting the chopped almonds lightly before adding them to the ice cream.

- If you don't have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches the desired consistency.

Serving Suggestions

Serve the Almond Joy Ice Cream in bowls or cones, garnished with additional chopped almonds and chocolate shavings for an extra touch of indulgence. It also pairs wonderfully with a drizzle of warm chocolate sauce or a sprinkle of toasted coconut flakes.

Cooking Techniques

The key technique in making Almond Joy Ice Cream is properly freezing the mixture to achieve a smooth and creamy texture. Using an ice cream maker is recommended for the best results, but manual methods can also be effective with patience and regular stirring.

Ingredient Substitutions

If you're out of half-and-half, a mixture of milk and heavy cream can be used as a substitute. For a nut-free version, omit the almonds and consider adding seeds like sunflower or pumpkin seeds for a crunch.

Make Ahead Tips

Almond Joy Ice Cream can be made ahead and stored in the freezer for up to 2 weeks. For the best texture, let the ice cream sit at room temperature for a few minutes before serving to soften slightly.

Presentation Ideas

Serve the ice cream in coconut shells for a fun and tropical presentation. Garnish with fresh mint leaves or edible flowers for an elegant touch.

Pairing Recommendations

Almond Joy Ice Cream pairs beautifully with desserts that have a slight bitterness or acidity to balance its sweetness, such as dark chocolate brownies or a berry tart.

Storage and Reheating Instructions

Store the ice cream in an airtight container in the freezer. There is no need to reheat, but allow the ice cream to soften at room temperature for a few minutes before serving for easier scooping.

Nutrition Information

Calories per serving

A serving of Almond Joy Ice Cream contains approximately 250 calories. The calories are mainly from the fats and carbohydrates present in the ingredients.


A serving of Almond Joy Ice Cream contains approximately 20 grams of carbohydrates. The primary sources of carbohydrates in this recipe are sugar and chocolate.


This ice cream is relatively high in fats, with a serving containing about 18 grams of fat. The fats come from the coconut milk, half-and-half, and almonds.


Almond Joy Ice Cream provides a modest amount of protein, with each serving containing about 3 grams. The protein content is primarily derived from the almonds and half-and-half.

Vitamins and minerals

This dessert offers some vitamins and minerals, including calcium from the half-and-half, vitamin E from the almonds, and various minerals such as magnesium and potassium from the coconut milk and almonds.


Key allergens in this recipe include nuts (almonds), dairy (half-and-half), and soy (some chocolate brands). Individuals with allergies to these ingredients should exercise caution.


Almond Joy Ice Cream is a decadent dessert that is relatively high in fats and carbohydrates. It provides some protein, vitamins, and minerals, but it should be enjoyed in moderation due to its calorie content and potential allergens.


Almond Joy Ice Cream is a delightful dessert that combines the beloved flavors of coconut, chocolate, and almonds into a creamy treat. With its rich taste and smooth texture, it's a perfect way to indulge in the classic flavors of an Almond Joy candy bar in a new and exciting form. Whether enjoyed on its own or as part of a dessert, this ice cream is sure to bring joy to any occasion.

How did I get this recipe?

. It was a hot summer day, just like today, when I stumbled upon the recipe for Almond Joy Icecream. I was visiting my dear friend Martha, who was known for her delicious homemade treats. As soon as I walked into her kitchen, I was greeted with the sweet aroma of coconut and chocolate.

Martha was busy whipping up a batch of her famous Almond Joy Icecream, and I couldn't help but watch in awe as she mixed together the creamy coconut milk, chopped almonds, and rich chocolate chunks. The sight and smell of it all made my mouth water, and I knew I had to learn the recipe for myself.

I asked Martha where she had learned to make such a decadent dessert, and she told me that she had discovered the recipe years ago from a cookbook she had picked up at a flea market. She graciously offered to share the recipe with me, and I eagerly accepted.

As Martha walked me through the steps of making the Almond Joy Icecream, I couldn't help but marvel at how simple it seemed. All it required was a few basic ingredients and a bit of patience. I watched as she poured the mixture into the ice cream maker and patiently waited for it to churn into a creamy, frozen delight.

After what felt like an eternity, the ice cream was finally ready. Martha scooped out generous portions into bowls and topped them with extra almonds and a drizzle of chocolate sauce. As I took my first bite, I was transported to a tropical paradise, where the sun shone brightly and the coconut trees swayed in the breeze.

From that day on, Martha's Almond Joy Icecream became a staple in my recipe collection. I would make it for special occasions, family gatherings, and even just for myself on a lazy Sunday afternoon. Each time I whipped up a batch, I would think back to that fateful day in Martha's kitchen and smile at the memory of how I had stumbled upon such a delicious treat.

Over the years, I would make a few tweaks here and there to Martha's original recipe, adding a touch of almond extract for extra flavor or swapping out the chocolate chunks for dark chocolate shavings. Each variation brought its own unique twist to the classic dessert, but the core ingredients remained the same: coconut, almonds, and chocolate.

As I grew older and my culinary skills improved, I began to experiment with different ways to incorporate the flavors of Almond Joy into other dishes. I would make coconut-almond cookies, chocolate-coconut muffins, and even a coconut-almond cake that quickly became a family favorite.

But no matter how many new recipes I tried, Martha's Almond Joy Icecream would always hold a special place in my heart. It was the dessert that had sparked my love for cooking, the recipe that had inspired me to get creative in the kitchen and share my passion for food with others.

And so, as I sit here now, enjoying a bowl of homemade Almond Joy Icecream on a hot summer day, I can't help but feel grateful for the serendipitous moment that brought this recipe into my life. It may have been a simple twist of fate that led me to Martha's kitchen that day, but it was a moment that would forever change the way I viewed food and the joy it could bring. And for that, I will always be grateful.


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