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4.6 from 5 votes

Almond Joy Coconut milk ice cream

A delicious coconut milk ice cream with dark chocolate, almond, and toasted coconut mixed throughout.
Course Dessert
Cuisine American
Keyword coconut, dairy-free, ice cream, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours 40 minutes
Servings 4 servings
Calories 603kcal


  • 2 cans coconut milk if there isn't a dairy allergy I would recommend using 1 can of coconut milk and 1 1/2 cups of heavy cream for a better consistency
  • 1 can cream of coconut
  • 1 cup sugar
  • 1 1/2 tablespoons vanilla paste or extract


  • 1/2 cup toasted coconut
  • 1/3 cup almonds roughly chopped
  • 1/3 cup roughly chopped dark chocolate bar


  • In a medium mixing bowl, use a hand mixer and on low speed combine the coconut milk and sugar until the sugar is dissolved-about 5 minutes.
  • Stir in the coconut cream, toasted coconut, and vanilla.
  • Turn the machine on; pour coconut mixture into ice cream maker.
  • Let mix until thickened, about 20 to 25 minutes.
  • transfer to a loaf pan, cover with foil and freeze for 2 hours before serving.


For a better consistency, substitute a can of the coconut milk with whole milk.


Calories: 603kcal | Carbohydrates: 67g | Protein: 6g | Fat: 37g | Saturated Fat: 26g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 442mg | Fiber: 4g | Sugar: 58g | Vitamin C: 1mg | Calcium: 60mg | Iron: 6mg