Creamy Homemade No-Churn Ice cream made with coconut cream, roasted almonds & chocolate. Almond Joy anyone?
Course Dessert, Snack
Cuisine American
Keyword ice cream
Prep Time 20 minutesminutes
Freezer Time 8 hourshours
Total Time 8 hourshours20 minutesminutes
Ingredients
2cansOrganic Coconut Cream (I used Trader Joes)
1canOrganic Condensed Milk
1pintOrganic Heavy Cream
⅓cupOrganic Coconut Palm Sugar(Optional, If you don't mind the color change )
1tsp Vanilla Extract
DashofSalt
Mix-Ins
⅓cupUnsweetened Coconut Chips (optional)
⅓cupDark Chocolate Chips
⅓Raw Almonds
¼Honey (optional)
Dashofsalt (optional)
Instructions
Heat almonds and coconut chips in a dry skillet over medium heat until the Coconut Chips are golden brown and the almonds give off a rich toasty fragrance.
Pour the almonds and coconut chips into a bowl and let cool.
Once cool to the touch chop the almonds and coconut chips with a knife or pulse with a food processor. Chop the chocolate chips if needed.
Pour the chopped almonds and coconut chips into a bowl, add the chocolate chips. Pour the honey and add the salt. Mix till thoroughly coated. Set aside.
In a large mixing bowl whip the heavy cream until peaks form. Add the coconut cream and blend.
Add the condensed milk and coconut palm sugar, blend till combined.
With a spoon fold in the mix-in, leaving a portion for topping.
Pour into a container, cover with plastic wrap and freeze.
Freeze for 8 hours or overnight.
Top with remaining topping and serve.
Notes
Tip: If the ice cream appears more crystallized than creamy after 4 hours or so. Scoop out the ice cream into a blender and blend. Pour back into the container and let freeze for the remaining time. This will change the color of your ice cream.