Dairy-Free Almond Joy Coconut Ice Cream
This creamy custard-based ice cream captures the beloved flavors of Almond Joy candy bars in frozen form. Rich coconut milk creates the luxurious base, while egg yolks add silky texture and maple syrup provides natural sweetness. Toasted coconut flakes, crunchy almonds, and chocolate chips are folded in during churning for delightful textural contrast in every spoonful. Perfect for summer entertaining or as a special dessert when you want something tropical yet familiar. The custard base ensures a smooth, scoopable texture that won't turn icy like many coconut-based frozen desserts.
Ingredients
Instructions
- 1
Place coconut milk, egg yolks, and maple syrup in a saucepan and whisk to combine
- 2
Warm over medium heat until simmering, stirring frequently
- 3
Once simmering, whisk continually and cook for 2 minutes
- 4
Remove from heat and add vanilla extract
- 5
Stir until well blended
- 6
Strain mixture through a fine-mesh strainer set over a bowl
- 7
Cover and place mixture in the fridge to chill for 2 hours minimum
- 8
Once chilled, pour into ice cream maker
- 9
Process for 10 minutes
- 10
Add coconut, chocolate chips, and almonds
- 11
Process about 10 minutes more, or until ice cream is well-mixed and firm
- 12
Serve immediately as this ice cream melts somewhat quickly
Tips
Chill the custard base thoroughly for at least 2 hours to ensure proper churning and smooth texture in your ice cream maker.
Add mix-ins during the final 10 minutes of churning to prevent them from sinking or becoming too broken up in the finished ice cream.
Serve immediately after churning since this ice cream melts quickly due to the coconut milk base, or transfer to freezer for firmer scoops.
Good to Know
Store covered in freezer for up to 1 week, though texture is best within first 2 days
Custard base can be made 1 day ahead and kept chilled until ready to churn
Serve immediately after churning for soft-serve consistency, or freeze 2-4 hours for firmer scoops
Common Mistakes
Don't let custard boil or eggs will scramble - keep at gentle simmer
Strain custard to remove any lumps for silky smooth texture
Add mix-ins only in final churning stage to prevent breaking
Substitutions
FAQ
Can I make this without an ice cream maker?
You can pour the chilled custard into a freezer-safe container and stir every 30 minutes for 3-4 hours, but texture won't be as smooth as machine-churned ice cream.
What if I don't have coconut milk?
Heavy cream works as a substitute but you'll lose the coconut flavor that makes this taste like Almond Joy candy bars.
How long does homemade ice cream keep?
Store covered in freezer for up to 1 week, though the texture and flavor are best within the first 2 days of making.