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.