Indulge in this creamy Almond Joy Ice Cream, a guilt-free dessert that balances decadent flavor with nourishing ingredients.
Packed with protein from cottage cheese and healthy fats from almonds and coconut, it’s low in carbs, fiber-rich, and naturally sweetened.
Quick to prepare and perfect for meal prep or a satisfying treat, it’s a wholesome twist on a classic favorite.
Almond Joy Ice Cream
Equipment
- 1 Ice Cream Maker
- 1 blender
- 1 Food Processor (for coconut flakes)
- 1 Large Container (for layering)
Ingredients
Chocolate Ice Cream Base
- ½ cup heavy cream
- ½ cup half-and-half
- ⅔ cup almond milk
- ⅔ cup cottage cheese
- 2 egg yolks pasteurized or raw
- ⅓ cup unsweetened dark cocoa powder
- ½ tsp almond extract
- ½ cup Joy Filled Eats Sweetener or alternative sweeteners, see notes
- 1 tbsp glycerin
Almond Joy Filling
- 2 oz coconut oil
- 2 cups toasted coconut flakes
- ⅓ cup Joy Filled Eats Sweetener or alternative sweeteners, see notes
- ¾ cup roasted salted almonds
- 1 tsp almond extract
- 1 tsp glycerin
- ½ cup sugar-free chocolate chips
Instructions
- Prepare the Chocolate Ice Cream Base: In a blender, combine the heavy cream, half-and-half, almond milk, cottage cheese, egg yolks, dark cocoa powder, almond extract, sweetener, and glycerin. Blend on high speed until the mixture is completely smooth and creamy, ensuring there are no lumps. This rich, velvety base forms the foundation for your Almond Joy Ice Cream and guarantees a smooth texture once churned.
- Churn the Ice Cream: Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions. Churning aerates the base, creating a light, creamy texture that is indulgent yet satisfying. While the machine works, you can move on to prepare the almond and coconut filling.
- Prepare the Almond Joy Filling: Process half of the toasted coconut flakes in a food processor until they are coarsely chopped. In a mixing bowl, combine the chopped coconut, remaining whole coconut flakes, roasted almonds, chocolate chips, sweetener, almond extract, glycerin, and coconut oil. Stir thoroughly to ensure all ingredients are evenly distributed, forming a chunky, flavorful filling that will add texture and taste to the ice cream.
- Layer the Ice Cream and Filling: Once the ice cream has finished churning, scoop one-third of it into a large freezer-safe container. Spoon one-third of the almond-coconut filling on top and gently swirl with a spatula. Repeat this process, layering ice cream and filling until all the ingredients are used. This layering creates pockets of nutty, chocolatey goodness in every bite.
- Freeze Until Firm: Cover the container and place it in the freezer for 3–4 hours, or until the ice cream is firm enough to scoop. For convenient portioning, you can also divide the ice cream into several small containers before freezing. Allow it to sit at room temperature for a few minutes before scooping for easier serving.
Notes
- Use pasteurized egg yolks if you prefer to avoid raw eggs.
- Toast the coconut and almonds for extra flavor and crunch.
- Sweeteners can be swapped according to taste; adjust quantities based on sweetness level.
- Layer the ice cream gently to preserve distinct swirls of filling.
- Let ice cream sit a few minutes at room temperature before scooping for easier serving.
- You can portion into small containers for convenient grab-and-go treats.
- Churning time may vary depending on your ice cream machine model.
Chef’s Secrets: Tips For Creamy Texture
For a perfectly creamy texture, make sure all ingredients in the ice cream base are well-blended before churning.
Using cottage cheese adds protein and creaminess without adding excess saturated fat.
To enhance the nutty and coconut flavor, lightly toast both the coconut flakes and almonds before combining with the chocolate chips.
Swirling in the filling rather than mixing it all in creates distinct layers, giving every scoop a combination of smooth chocolate, crunchy almonds, and chewy coconut.
If you prefer extra richness, a splash of glycerin helps keep the ice cream scoopable straight from the freezer.
Serving Suggestions: How To Enjoy Best
This Almond Joy Ice Cream is delicious on its own or paired with complementary flavors.
Try serving it with warm chocolate sauce, a sprinkle of chopped toasted almonds, or fresh berries for contrast.
It also works beautifully alongside a slice of flourless chocolate cake or drizzled over a brownie for a decadent dessert plate.
For portion control, scoop into small bowls or cups—perfect for family gatherings, kids’ treats, or a satisfying everyday indulgence.
Storage Tips: Keep Ice Cream Perfect
Store your Almond Joy Ice Cream in an airtight container to maintain its creamy texture and prevent ice crystals.
For best results, place a piece of parchment paper directly on the surface before sealing the container.
Ice cream will stay firm and flavorful for up to two weeks in the freezer.
If storing in individual portions, make sure each container is tightly sealed.
Allow frozen ice cream to sit at room temperature for 5–10 minutes before serving to make scooping easier.
Frequently Asked Questions
1. Can I use regular sugar instead of sweetener?
Yes! You can replace the sweetener with regular sugar, but use slightly less as most sweeteners in this recipe are sweeter than sugar.
Keep in mind this may slightly alter the texture and carb content.
2. Is this ice cream suitable for a keto diet?
Absolutely! With low-carb sweeteners, high-quality almonds, and coconut, this recipe is keto-friendly while still being rich and indulgent.
Just ensure any substitutions are also low-carb to maintain the nutritional profile.
3. Can I make this without an ice cream maker?
Yes, you can. Pour the blended base into a freezer-safe container and stir every 30 minutes for 2–3 hours until it reaches a creamy consistency.
Swirl in the filling layers during the final stir for best results.
4. Can I substitute the almonds or coconut?
You can swap almonds with pecans or walnuts, and coconut with finely chopped unsweetened shredded coconut.
Keep in mind that texture and flavor may vary slightly.
5. How long does it last in the freezer?
Properly stored in an airtight container, this ice cream can last up to two weeks.
Always cover the surface directly with parchment or plastic wrap to prevent ice crystals and maintain its creamy texture.
