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Two waffle cones with almond joy ice cream scoops on top
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5 from 47 votes

Almond Joy Ice Cream

Almond Joy Ice Cream is a vegan recipe that's made with a few simple ingredients in a blender or food processor. No churning or fancy ingredients necessary!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Freezing Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 295kcal
Author Yumna Jawad


  • 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.



Recipe: This vegan almond joy ice cream is adopted from the Beaming Baker
Storage: Store any leftovers in an airtight container in the freezer. The ice cream will last up to 7 days in the freezer.
Thawing Instructions: The consistency will be hard when first removed from the freezer. Make sure to let it thaw for 5-10 minutes before scooping.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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.
Equipment: I use the Kitchen Aid 7-Cup Food processor to make the ice cream. It has a high and low pulse speed so you can make the ice cream super smooth and then you can pulse in the mix-ins if you want to. You can also use a blender to make the recipe.
* Please note the nutrition label does not include any toppings.


Calories: 295kcal | Carbohydrates: 31g | Protein: 4g | Fat: 20g | Saturated Fat: 14g | Sodium: 5mg | Potassium: 372mg | Fiber: 5g | Sugar: 19g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg