Dessert/ Ice Cream

Coconut Almond Ice Cream

Sometimes you feel like a nut! Sometimes you don’t!

That’s one candy bar commercial that always rang true with me. Sometimes I did feel like a nut (literally) and other times I just wanted the creamy coconuty piece of candy without the almonds.

Almond Joy and Mounds candy bars are sister bars but with a few differences; the mounds is covered in dark chocolate and the almond joy has milk chocolate with two almonds on each piece. (“Sometimes you feel like a nut, sometimes you don’t / Almond Joy’s got nuts ‘ Mounds don’t”. I’m merging the two candy bars into a delicious cool treat for the summer months that are ahead. I don’t think they even have commercials for candy bars any more do they? I just love being able to have a quick and easy ice cream to throw together at the last minute.

I always loved both candy bars when I was younger. My only problem with the Almond Joy was there were only two almonds per piece and I would carefully eat around each almond saving the almonds for the last bite. Now with this recipe I can have the best of both. I can all add all the toasted almonds I want and I can have a dark chocolate shell instead of milk chocolate.

*Note: This is sooooo good.  I made this a week before I actually even tasted it. I put it in the freezer and forgot about it. Today I made my chocolate shell and scooped up the ice cream and boy, am I glad I finally tasted it. I halved my chocolate shell topping and had plenty for about 4 bowls of ice cream.

BLAST FROM THE PAST: Chocolate Malted Ice Cream brings back that malted taste you use to get in a chocolate malt when they were made at a drug store soda fountain.

How could these ingredients not turn into a terrific ice cream.

The chocolate and coconut oil gets melted over a pan of simmering water. When the chocolate hits the ice cream it turns into a magic shells within seconds.

Have it with your favorite Almond Joy or Mounds on the side.

Chocolate Almond Ice Cream


  • 1/2 c. Half & Half
  • 1- 14.5 oz. can Coco Lopez cream of coconut
  • 13.5 oz. can Coconut Milk I used Goya
  • 3/4 c. sweetened flaked coconut
  • 8 oz. Heavy Cream
  • 1 tsp. vanilla bean paste
  • 3/4 c. almonds toasted and coarsely chopped
  • 1 semi-sweet chocolate square for chocolate shavings
  • For Chocolate Shell Topping:
  • 7 oz. semi sweet chocolate chopped
  • 2 Tbsp. coconut oil*


  1. For ice cream, combine the milk, cream of coconut and heavy cream. Mix thoroughly. Stir in the flaked coconut. Pour into the container of an ice cream maker and freeze according to the manufacturer's instruction.
  2. Put the chocolate square in microwave for 5 seconds and then grate using either a box grater or potato peeler. Putting the chocolate in the microwave will soften it enough that you can grate easier.
  3. When the ice cream has started to thicken add in the toasted (cooled) almond pieces and the chocolate shavings.
  4. Make the Chocolate Shell Topping: Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.

Recipe Notes

*Note: If you don't have coconut oil substitute another solid type fat like shortening or butter. Don't use a liquid oil as it may not turn into a shell when you pour it over your ice cream. The coconut oil does add a nice taste though. You should consider getting some for your pantry.

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