Coconut-Almond Chocolate Chunk Ice Cream
This ice cream tastes like Almond Joy candy bars. Using a toaster oven and countertop ice cream maker couldn't make this any easier. It took several tries to find the right textures. I landed on sliced almonds, unsweetened finely shredded coconut and chopped chocolate. —Linda Kirkpatrick, Westminster, Maryland
Ingredients
- 2 cups whole milk
- 1-1/4 cups sugar
- 2-1/2 cups heavy whipping cream
- 3 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup unsweetened shredded coconut, toasted
- 1/3 cup sliced almonds, coarsely chopped and toasted
- 4 ounces semisweet chocolate, coarsely chopped
Directions
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1In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and extracts. Press plastic wrap onto surface of milk mixture. Refrigerate several hours or overnight.
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2Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding coconut, almonds and chocolate during the last 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.)
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3Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
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