Almond Joy Ice Cream

Thick and creamy vegan Almond Joy Ice Cream with a rich coconut base and rippled with chocolate ganache and almond joy bites.

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Prep Time: 1

Cook Time: 15

Total Time: 1 15

Servings: cups

Calories: 256kcal

Author: Sarah McMinn

Ingredients

Coconut Ice Cream

2 cans full-fat coconut milk
½ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
pinch of salt

Toppings

Chocolate Ganache
½ cup coconut milk
6 ounces chocolate chips
2 Go Max Go Mahalo Bars
almonds chopped
shredded coconut optional

US Customary - Metric

Instructions

Place the bowl of your ice cream maker in the freezer the night before.
To make the ice cream base, whisk together ½ 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 ¼ 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 chopped
Mahalo bars. Churn for 30 seconds more.
In a small loaf pan or similar sized container place about ⅓ of the ice cream and smooth down. Add a few spoonfuls of ganache and cover with another ⅓ 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.

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