Almond Joy Ice Cream
User Reviews
5
Almond Joy Ice Cream
Description
Almond Joy Ice Cream is prepared by blending sliced frozen bananas with coconut cream, maple syrup, and almond extract until smooth yet slightly crumbly. To this base, toasted coconut flakes, roughly chopped almonds, and vegan chocolate chips are gently folded in to add crunch and flavor contrast to the creamy frozen dessert. The mixture is poured into a freezer-safe container and frozen for several hours to solidify.
The flavor combines the natural sweetness and creaminess of bananas with the rich nuttiness of almonds, coconut, and chocolate, reminiscent of the Almond Joy candy. The plant-based ingredients make it suitable for vegan or dairy-free diets. The texture is smooth from the blended bananas, with added chew and crunch from the mix-ins.
Before serving, it is recommended to let the ice cream thaw for a few minutes to soften slightly for easier scooping. This homemade frozen treat can be stored in the freezer in an airtight container for up to a week.
Variations may include substituting plant-based milk for the coconut cream, adjusting sweetness, or customizing mix-ins to suit your preferences.
Ingredients
- 3 banana sliced and frozen, large
- ½ cup coconut cream or plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon almond extract
- 1/2 cup coconut flakes unsweetened
- 1/4 cup almonds roughly chopped, unsalted
- 1/2 cup chocolate chips vegan
Instructions
- Add bananas to a blender or food processor. Blend until crumbly. Add coconut cream or plant-based milk, maple syrup and almond extract, scraping down the sides of the blender as necessary.
- Add coconut flakes, almonds, and chocolate chips, and fold in until they're well incorporated.
- Pour into a freezer-friendly airtight container, and freeze for 3-4 hours until the mixture is solid. Allow the ice cream to thaw for 5-10 minutes before scooping and serving.
Notes
- Store leftovers in an airtight container in the freezer for up to seven days.
- Let the ice cream thaw 5-10 minutes before scooping for easier serving.
- Plant-based milk can substitute coconut cream; cold milk helps maintain firmness.
- Maple syrup can be replaced with honey or agave syrup, or omitted if preferred.
- Adjust the amount of coconut flakes, almonds, and chocolate chips according to taste.
- A food processor or blender with pulse settings aids in achieving a smooth blend and controlled mix-in incorporation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Sodium | 5mg | 0% |
| Potassium | 372mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
