As summer comes upon us, the desire for ice cream grows. At least it does at my house!
When you're dairy-free, though, this can be a problem.
Good dairy-free ice cream is not the easiest thing to find. And even when you can find it, it's often very expensive.
The solution: make your own!
Learn to make your own dairy-free ice cream, and enjoy a frozen treat any time you like, without spending a fortune.
I'm excited to share a delicious, homemade Almond Joy coconut milk ice cream recipe with you. Sliced almonds, chocolate chips, and shredded coconut are stirred into a vanilla ice cream base to create a wonderful medley of flavors.
Besides being dairy-free, this ice cream is also gluten-free and Paleo.
Almond Joy Coconut Ice Cream
What is creamy, delicious, and frozen? If you guessed ice cream, you're right! Flavored like Almond Joy candy (but healthy), this coconut milk ice cream combines sliced almonds, chocolate chips, and shredded coconut with a vanilla ice cream base for a super easy, super yummy homemade dessert in your ice cream machine. Better yet, it's dairy-free and Paleo so you can enjoy a cold treat suitable for dietary restrictions without breaking the bank!
Place coconut milk, egg yolks, and maple syrup in a saucepan and whisk to combine.
Warm over medium heat until simmering, stirring frequently.
Once simmering, whisk continually and cook for 2 minutes.
Remove from heat and add vanilla extract.
Stir until well blended.
Strain mixture through a fine-mesh strainer set over a bowl.
Cover and place mixture in the fridge to chill for 2 hours, minimum.
Once chilled, pour into ice cream maker.
Process for 10 minutes.
Add coconut, chocolate chips, and almonds.
Process about 10 minutes more, or until ice cream is well-mixed and firm.
This ice cream will melt somewhat quickly, so don't set out for long before scooping into bowls and eating!
You will need an ice cream maker for this recipe. If you don't have an ice cream maker, you might like to try this no-churn blackberry ice cream. It's also dairy-free!
If freezing for longer than just a few days, consider adding 1 teaspoon of tapioca starch to the hot mixture to prevent the finished ice cream from getting icy when frozen.
This recipe needs to be warmed, then chilled before churning due to the egg yolks. This means you need to plan ahead.
It's totally worth it, though. The eggs add a deep richness and creamy texture your taste buds will appreciate!
Consider toasting the shredded coconut and/or almonds to enhance flavor! You can toast both or just one of them.
To do this, toast them separately in a skillet over low heat until mostly golden-brown.
You can also toast coconut or sliced almonds in the oven at 325 degrees Fahrenheit. Stir after 3 to 4 minutes and keep a close eye as they can burn easily. Remove from oven when light brown and fragrant (about 6 to 8 minutes total).
Prefer a different flavor combination for dairy-free ice cream? Even though I think this almond joy combination is amazing, you could easily swap the almond joy additions (almonds, shredded coconut, and chocolate) for other components such as pecans, cookie dough, or your favorite chocolate.
Want more delicious dairy-free desserts? Check these out!
- Paleo Chocolate Peanut Butter Tart (grain-free, dairy-free, egg-free)
- 22 Delicious Healthy Dairy-Free Popsicles to Beat the Summer Heat
- 51 Cold Summer Desserts
- Paleo Chocolate Avocado Mousse (dairy-free, egg-free, refined sugar-free)
Will you try this homemade coconut milk ice cream recipe?
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