Coconut. Almonds. Chocolate. It’s the trifecta of dessert goodness. And now, you can enjoy those classic flavors in creamy, homemade ice cream. With just a few simple ingredients and a Ninja Creami machine, you’ll have a dessert so delicious, it might just outshine the candy bar that inspired it.
The best part? It’s easy, customizable, and perfect for any occasion—whether you’re treating yourself or wowing your friends. Let’s dive in!
What You Need to Know
How Long Does It Take?
- Prep Time: 15 minutes
- Freeze Time: 1–2 hours (for a quick batch) or 24 hours (if you’re planning ahead).
- Total Time: Up to 24 hours if you freeze overnight.
Servings?
- Makes about 1 pint (enough for 2–3 servings).
Want more? Just double or triple the ingredients. Easy.
Who Can Make This?
- Anyone! It’s beginner-friendly. But there are a few little tricks we’ll share to make it extra creamy.
Tools You’ll Need
- Ninja Creami Machine: The star of the show.
- Blender: To mix the base ingredients.
- Freezer-Safe Container: To chill your mixture.
- Spoon/Spatula: For adding mix-ins like almonds and chocolate.
- Measuring Cups/Spoons: Because precision matters.
- Knife: To chop almonds or chocolate (optional).
No Ninja Creami? A high-speed blender or food processor works too, though the texture might be a bit different.
Ingredients
Here’s what you’ll need:
- 1 cup coconut milk (use full-fat for that creamy texture)
- ½ cup heavy cream
- ½ cup milk (regular or non-dairy like almond milk)
- ½ cup sweetened shredded coconut
- ½ cup chopped almonds
- ½ cup chocolate chips (or chunks of dark chocolate)
- ½ cup sugar (or your favorite sweetener like honey or agave)
- 1 tsp vanilla extract
- A pinch of salt
Want to Tweak It?
- Go vegan: Use plant-based cream, milk, and vegan chocolate.
- Watching calories? Swap sugar for stevia or monk fruit.
- Prefer less sweetness? Try unsweetened coconut.
Pro Tip: Toast the almonds beforehand for extra flavor. Trust us—it makes a difference.
Let’s Make It
Step 1: Blend the Base
Start by adding the base ingredients to your blender: coconut milk, heavy cream, milk, sugar, vanilla extract, and a pinch of salt. Blend everything together until the mixture is smooth and creamy. You’re aiming for a silky texture with no visible sugar granules. This step sets the foundation for your ice cream’s rich, indulgent flavor.
Step 2: Stir in the Goodies
Once your base is blended, transfer it to a mixing bowl and gently stir in the shredded coconut and chocolate chips. These mix-ins give the ice cream its signature Almond Joy texture. Save a small handful of coconut and chocolate chips to use later as toppings—you’ll thank yourself when it’s time to serve!
Step 3: Freeze
Pour the mixture into a freezer-safe container, making sure it’s evenly spread out. Freeze it for at least 1–2 hours if you’re in a rush, but overnight freezing is best for optimal texture. Keep in mind that your freezer should be set between -7°F and -9°F to avoid ice crystals forming. This step is where the magic begins, as the mixture transforms from liquid to a solid base ready for churning.
Step 4: Process with the Ninja Creami
When the base is fully frozen, transfer it into your Ninja Creami pint container. Use the “Ice Cream” setting on the machine to churn it into a luscious, creamy dessert. If the texture seems a little icy or uneven, don’t worry—just use the “Re-spin” function for a smoother result. With the press of a button, you’ll have a treat ready to rival anything from the store.
Step 5: Fold in Almonds
Now that your ice cream is creamy and churned, it’s time to add the chopped almonds. Gently fold them into the mixture, ensuring they’re distributed evenly. If you’re using the Ninja Creami, take advantage of the “Mix-ins” function for this step—it makes blending the almonds effortless. The chopped almonds add that irresistible crunch that makes every bite special.
Step 6: Serve and Enjoy
Your Almond Joy ice cream is now ready to serve! Scoop it into bowls, waffle cones, or simply enjoy it straight from the container. For a finishing touch, sprinkle on the toppings you set aside earlier—extra shredded coconut, chopped almonds, or a drizzle of chocolate sauce. With its soft, scoopable texture and bursts of flavor in every bite, this homemade dessert will be hard to resist.
Make It Your Own
Diet-Friendly Variations
- Vegan: Swap dairy for plant-based alternatives.
- Low-Cal Option: Replace sugar with your favorite zero-calorie sweetener.
- High Protein: Add a scoop of chocolate protein powder to the mix.
Want to Get Fancy?
- Add a dash of cinnamon or chili powder for a flavor twist.
- Top it with warm caramel or ganache for an extra indulgent treat.
Storing Leftovers
If you somehow resist eating it all…
- Store in an airtight container in the freezer for up to 7 days.
- Let it sit out for 5–10 minutes before scooping. Or re-spin in the Ninja Creami to restore that creamy texture.
This homemade Almond Joy ice cream is all about making dessert fun, easy, and absolutely irresistible. Give it a try—you might just find yourself making it again (and again).
PrintNinja Creami Almond Joy Ice Cream
This creamy, dreamy Almond Joy-inspired ice cream combines the tropical sweetness of coconut, the crunch of almonds, and rich chocolate for a decadent homemade treat. Made with simple ingredients and churned to perfection in the Ninja Creami, it’s a dessert that’s as indulgent as it is easy to make!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 1 hour 15 minutes – 2 hours (includes freezing)
- Yield: 1 pint (2–3 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup full-fat coconut milk
- ½ cup heavy cream
- ½ cup milk (dairy or non-dairy alternative)
- ½ cup sweetened shredded coconut
- ½ cup chopped almonds
- ½ cup chocolate chips (or chopped dark chocolate)
- ½ cup sugar (or honey/agave syrup)
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Blend the Base: Combine coconut milk, heavy cream, milk, sugar, vanilla extract, and a pinch of salt in a blender. Blend until smooth and creamy.
- Add Mix-ins: Stir in shredded coconut and chocolate chips. Reserve some for garnish if desired.
- Freeze: Pour the mixture into a freezer-safe container and freeze for at least 1–2 hours until firm (or up to 24 hours for best results).
- Process in Ninja Creami: Transfer the frozen base to the Ninja Creami pint container and process on the “Ice Cream” setting until smooth and creamy.
- Fold in Almonds: Gently mix in chopped almonds using the “Mix-ins” function or by hand for even distribution.
- Serve & Enjoy: Scoop into bowls or cones, garnish with extra toppings like toasted coconut or chocolate sauce, and serve immediately!
Notes
Serving Suggestions:
- Top with crushed almonds, chocolate drizzle, or toasted coconut flakes for added flavor and texture. Pair with warm brownies or cookies for a decadent dessert combo.
Tips & Tricks:
- Use full-fat coconut milk and heavy cream for the creamiest texture.
- Re-spin the ice cream if it’s crumbly after the first process to achieve a fluffier consistency.
- Chop almonds and chocolate into small pieces for even distribution.
Storage & Reheating:
- Store leftovers in an airtight container in the freezer for up to one week. If ice cream hardens, let it sit at room temperature for 5–10 minutes before serving or re-process in the Ninja Creami to restore its creamy texture.
