Almond Joy (Toasted Coconut with Dark Chocolate and Almonds) Ice Cream Recipe

All the best parts of the candy bar, in a bowl of ice cream.

By Max Falkowitz
Updated May 08, 2024
A glass ice cream dish with a waffle cone pattern filled with almond joy ice cream.

Serious Eats / Max Falkowitz

Why It Works

  • Steeping the toasted coconut in the dairy base overnight yields a strong coconut flavor.
  • A mix of dark chocolate flecks and chunks adds textural contrast.

I may be alone in saying this, but there's no greater Halloween candy currency than Almond Joy. I don't mean it's the best candy bar out there, but you don't see them often on days besides October 31st. So come Halloween I go nuts.

Most people don't care for the sweetened coconut flakes that form the base of candies like Almond Joy and Mounds. I get that. I mean, I don't understand you, but I respect your decision. Which is why this ice cream is ultimately for you: all the flavor of an Almond Joy without any chewy coconut whatsoever.

Instead, here's a toasted coconut ice cream studded with dark chocolate and toasted almonds, crunchy and creamy in equal measure. In a trick I'm stealing from Tracy Obolsky, the pastry chef of North End Grill in New York, the coconut gets steeped into dairy overnight for "a punch in the face of coconut flavor." The overnight steeping soaks a good amount of liquid out of the dairy, and adds more time on to your ice cream-making process, but the end result is well worth it. The longer the coconut steeps, the more dairy it'll soak up, so press firmly on the coconut when straining to get back as much liquid as possible. But if you're pressed for time, steeping your coconut for as little as an hour will still make something tasty.

From there it's all about mix-ins: good dark chocolate (yes, Almond Joy uses milk, but don't let that stop you) and toasted almonds. Get a mix of fine shavings and big chunks in there—the variety works well in this ice cream. For best results, chill the mix-ins in your freezer and add them to the ice cream in the last minute of churning.

The results? Like an Almond Joy candy bar, but better.

October 2013

Recipe Details

Almond Joy (Toasted Coconut with Dark Chocolate and Almonds) Ice Cream Recipe

Prep 5 mins
Cook 20 mins
Active 60 mins
Churning/Freezing Time 16 hrs 30 mins
Total 16 hrs 55 mins
Serves 24 servings
Makes 3 1/2 quarts

Ingredients

  • 2 cups sweetened coconut flakes, packed (about 6 ounces)

  • 2 cups heavy cream

  • 1 cup whole milk

  • 6 large egg yolks

  • 1/2 cup sugar

  • 1/4 to 1/2 teaspoon kosher salt, to taste

  • 2 ounces dark chocolate, chopped fine (a mix of chunks and fine shavings is ideal), chilled in freezer

  • 2 ounces roasted almonds, chopped fine, toasted then chilled in freezer

Directions

  1. Heat oven to 350°F (175°C) with an oven rack positioned in the middle. Spread coconut thinly and evenly across a half sheet pan and toast until coconut edges just begin to brown and turn aromatic, 2 to 4 minutes. Do not overbake coconut or ice cream will taste burnt.

  2. Transfer coconut to a medium saucepan and cover with cream and milk. Bring to a boil, stir to combine, and remove from heat. Cover, transfer to refrigerator, and let steep overnight or about 8 hours.

  3. The next day, strain dairy through a fine mesh strainer into a large measuring cup or a bowl with a pouring spout. Press very firmly on coconut shreds to strain as much liquid out as possible.

  4. In a heavy medium saucepan, whisk together egg yolks and sugar until lighter in color and slightly thickened. Pour dairy into saucepan with eggs and whisk until fully combined. Cook on medium heat, stirring frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line.

  5. Strain custard into an ice bath or airtight container and chill until ice cream base falls below 40°F (4°C). Churn according to manufacturer's instructions. In last minute of churning, add chocolate and almonds. Transfer ice cream to airtight container and chill for at least 4 hours in freezer before serving.

Special Equipment

Ice cream maker

Read More

Nutrition Facts (per serving)
144Calories
11gFat
9gCarbs
3gProtein
×
Nutrition Facts
Servings: 24
Amount per serving
Calories144
% Daily Value*
Total Fat 11g14%
Saturated Fat 6g30%
Cholesterol 78mg26%
Sodium 55mg2%
Total Carbohydrate 9g3%
Dietary Fiber 0g2%
Total Sugars 8g
Protein 3g
Vitamin C 0mg1%
Calcium 40mg3%
Iron 1mg3%
Potassium 83mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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