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The classic combination of almonds, chocolate and coconut in an almond joy candy bar is one of my favorites! So this homemade Almond Joy Ice Cream recipe is inspired by the candy bar. It’s a vegan recipe with the base primarily made up of frozen bananas, some plant-based dairy and the chunky crunchy mix-ins.
How do you make almond joy ice cream
You won’t believe how easy this almond joy ice cream recipe is. There’s no special equipment necessary, no fancy ingredients required, or no new techniques to learn.
Start by blending 3 chopped frozen bananas. They will go from sliced to crumbled. Once you notice that consistency, add the top hardened portion from a coconut milk can. You can alternatively use plant-based milk. Just make sure it’s very cold milk when you add to the food processor/blender.
You’ll also want to add maple syrup and almond extract if you have some. It really brightens the flavor and gives it that unique almond taste. You can skip that part or use vanilla extract as well.
Once you blend banana with the liquid ingredients, add in the almond joy candy bar mix-ins. That includes coconut flakes, chopped almonds and chocolate chips. You can fold those in or pulse them in the blender.
And just like that, you’ve got almond joy ice cream. The consistency at this point will be like a yogurt soft serve and you can definitely enjoy it as is.
But for best results, transfer to a freezer-safe container and allow it to become firm, which will take about 3-4 hours.
Feel free to add more chocolate chips. Actually, please add more chocolate chips on top 🙂
After a few hours, the entire container will be frozen, and you’ll need to wait a few minutes before you can scoop it at all.
I use a loaf pan to store mine and you can easily scoop 12 large scoops into waffle cones, so it’s great for 6 servings. Serve it in a bowl or in ice cream cones and enjoy your homemade efforts in making this delicious, easy, healthy almond joy ice cream.
Tips for making almond joy ice cream
- Make sure to cut the bananas before freezing them. This makes it much easier for the blender or food processor to break down and churn the bananas quickly before it turns into a smoothie.
- Give it time to churn. At first it may seem like there’s not enough liquid to process the bananas and you may be tempted to add more coconut milk. But be patient and allow the machine time to slowly churn the bananas with the little liquid you added. You don’t want to add too much liquid or the consistency won’t be right.
- Freeze the ice cream container before adding ice cream to it. It’s hard to remember, but if you can do this for 24 hours before you add the ice cream mix to it (maybe the same time you freeze the bananas!), it will really help improve the consistency.
- Work quickly to transfer the ice cream. Try to scoop it from the food processor bowl to the ice cream container as quickly as possible. That’s because fast freezing help minimize ice crystals.
For more desserts:
- Peanut Butter Ice Cream Pie
- Mint Chocolate Brownies
- Avocado Ice Cream
- Cappuccino Nice Cream
- Avocado Chocolate Mousse
- Vegan Lemon Pudding
- 3-Ingredient Chia Pudding
- Apple Bread Pudding
You can make this homemade almond joy ice cream recipe with only 7 ingredients. It requires no churning or special equipment, and is bursting with almond joy flavor. It’s a vegan, gluten-free and also paleo-friendly easy-to-make dessert. So I find that it’s a very healthy ice cream recipe that suits lots of different dietary restrictions. Think of it like a super frozen smoothie – in a waffle cone! Happy National Ice Cream Month!
If you’ve tried this healthy-ish feel good Almond Joy Ice Cream recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Almond Joy Ice Cream
- 3 large bananas sliced and frozen
- ½ cup coconut cream or plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon almond extract
- 1/2 cup unsweetened coconut flakes
- 1/4 cup unsalted almonds roughly chopped
- 1/2 cup vegan chocolate chips
- 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.
- Instead of coconut cream, you can use plant-based milk, like I did in the video. It works best if the milk is very cold so the mixture stays relatively solid and not liquified when blended.
- Instead of maple syrup, you can use honey or agave syrup, or even skip the sweetener all together.
- Feel free to adjust the mix-ins to use more or less of the coconut flakes, almonds and chocolate chips.