Vegan Almond Joy Swirl Ice Cream
Like the classic candy bar, this treat will satisfy your craving for crunchy, sweet, and creamy.
INGREDIENTS | YIELD: 1 QUART
- 3 cups coconut milk
- 1 cup unrefined sugar
- 1 cup shredded coconut
- 1 vanilla bean, split
- Pinch salt
- 1 cup almond milk
- ¼ teaspoon almond extract
- 1 tablespoon vanilla extract
- ½ cup melted dark chocolate
- ½ cup toasted almonds, chopped
In a large saucepan, heat coconut milk, sugar, shredded coconut, vanilla bean, and salt to a high simmer. Remove from heat, cover, and allow to steep for 30 minutes to 1 hour.
Add almond milk and extracts; blend well. Refrigerate 4 hours to overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing. Thirty seconds before the ice cream finishes churning, slowly drizzle in the melted chocolate. Before storing, fold in toasted almonds.
Almond Joy candy bars were introduced by Peter Paul Candy Manufacturing Company in 1946 to replace the Dream Bar, which was coconut, chopped almonds, and chocolate. Almond Joys are not a vegan product, so you shouldn't add them in. If you do, the result will be vegetarian versus vegan.