Thick and creamy vegan Almond Joy ice cream with a rich coconut base and rippled with chocolate ganache and almond joy bites; the perfect summertime sweet treat.
There are a thousand reasons why March is the best month of the year.
Or at least seven.
- Pi Day (okay, I don’t care about pi day, but I think it’s totally awesome how much some people do)
- National Women’s History Month
- spring break
- spring training begins
- daylight savings
And at the very top of the list:
- spring begins
- my birthday
HOW TO MAKE ALMOND JOY ICE CREAM
I have experimented with a lot of different bases for vegan ice cream. Among the options are frozen bananas, cashews, fresh coconut meat, and coconut milk. When coconut enhances the flavor of the ice cream (rather than distracting from it) it is my one of my favorite option for a vegan ice cream base. Full fat coconut milk is rich, thick, and similar in consistency to the heavy creamer that is typically used in ice cream. Therefore, when made right, it has the most similar texture to that of cow milk ice cream.
And because it is so delicious all on its own, I decided to create an ice cream that celebrates the pure flavor of coconut with just 5 simple ingredients.
INGREDIENTS FOR VEGAN ICE CREAM
The ingredients are simple and probably ones you already have at home. The 5 ingredients for this vegan ice cream are:
In addition, you will need:
BEST HOMEMADE ICE CREAM MAKER
For those of you who are new to the idea of making your ice cream at home, it’s a whole lot easier than you might think. While it takes some forethought (making time for freezing and chilling) it uses very little technique to get that perfectly rich and creamy consistency. All you need is a recipe (which I’ve got for you) and an ice cream maker.
If you don’t have an ice cream maker, I HIGHLY recommend you get one. I’ve been using this one for the past 5 years and I love it. It is compact and makes the perfect creamy ice cream every time! In 5 years and MANY hours of use, I have never had a problem with it.
HOW TO USE AN ICE CREAM MAKER
Making homemade vegan ice cream with an ice cream maker is a super simple process but it takes some planning ahead. Before you can begin, you must place the bowl of your ice cream maker in the freezer overnight. This ensures that the ice cream bowl is chilled enough to churn your custard into ice cream. Once your ice cream maker bowl is properly frozen, follow these step-by-step instructions on making the best coconut milk ice cream.
STEP ONE – MAKE THE COCONUT ICE CREAM BASE
Start by setting aside 1/2 cup of coconut milk. Heat up the remaining coconut milk, sugar, and salt in a small saucepan, whisking until sugar has dissolved. In a separate bowl, make a slurry with the cornstarch and the reserved coconut milk. Add it to the saucepan and cook, stirring frequently, until the ice cream base begins to thicken, fully coating the back of a wooden spoon.
STEP TWO – CHILL THE CUSTARD
Transfer the custard to a shallow container, cover, and refrigerate for at least 4 hours, until the custard is chilled all the way through.
STEP THREE – CHURN INTO DELICIOUS COCONUT ICE CREAM
Before churning the ice cream, make the chocolate ganache by heating up 1/4 cup coconut milk to a scald (just before boiling point). Pour over chocolate chips, cover for 1 minute, and then stir together until dark and thick.
Set aside to cool. The ganache should be cooled but still pourable.
Churn the ice cream according to manufacturer’s instructions. Once it is thick and creamy and resembles soft serve, add the chopped Mahalo bars. Churn for 30 seconds more.
CAN I MAKE COCONUT ICE CREAM WITHOUT AN ICE CREAM MAKER?
While I totally recommend getting an ice cream maker ASAP, you can make a creamy custard without the machine. To do this, make your ice cream base as outlined above. Once it’s ready, transfer it to a baking sheet and place in the freezer. When the ice cream is frozen, break it into chunks and blend it in a food processor until it becomes smooth and creamy. This may take up to 10 minutes. Transfer to a loaf pan refreeze.
You won’t get quite the same creaminess, but it works in a pinch!
OTHER VEGAN ICE CREAM RECIPES
Now that we know how easy it is to make homemade ice cream, let’s take a look at some of my other favorite vegan ice cream recipes.
- Cookie Dough Ice Cream
- Raw Chunky Monkey Ice Cream
- Vegan Snickerdoodle Ice Cream
- Turkish Coffee Ice Cream
- Mint Chocolate Chip Ice Cream
Ready to cool down and enjoy summer? Let’s take a look at the recipe card below.
Thick and creamy vegan Almond Joy Ice Cream with a rich coconut base and rippled with chocolate ganache and almond joy bites.
Keyword: Almond Joy Ice Cream
Servings: 6 cups
Calories: 256 kcal
Author: Sarah McMinn
Place the bowl of your ice cream maker in the freezer the night before.
To make the ice cream base, whisk together 1/2 cup of coconut milk and cornstarch. Set aside. Place a medium sauce pan over medium heat and add remaining coconut milk, granulated sugar, and salt, stirring until the sugar has completely dissolved. Add milk/cornstarch mixture and bring to a boil, stirring frequently. Once coconut milk is boiling stir continuously for 2 minutes, until ice cream base is thick and cornstarch is completely cooked. Remove from heat and add the vanilla.
Transfer ice cream base to a shallow container and chill for at least 2 hours. For best results, this should be made the night before.
Before churning the ice cream, make the chocolate ganache by heating up 1/4 cup coconut milk to a scald (just before boiling point). Pour over chocolate chips, cover for 1 minute, and then stir together until dark and thick. Set aside to cool. Ganache should be cooled but still pourable.
Churn the ice cream according to manufacturer's instructions. Once it is thick and creamy and resembles soft serve, add the choppedMahalo bars
. Churn for 30 seconds more.
In a small loaf pan or similar sized container place about 1/3 of the ice cream and smooth down. Add a few spoonfuls of ganache and cover with another 1/3 of the ice cream. Repeat until ice cream is gone finishing with a few spoonfuls of ganache. Run a knife through the ice cream to help ripple the ganache and return to freezer for another 2 hours.
Serve with extra ganache, almonds, and coconut.
Happy spring! I hope you all find a way to welcome in this wonderful season.
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