Sunday, January 27, 2013
Almond Joy Sunday
This is such a rich creamy full flavored ice cream. The vanilla explodes from the smooth coconut milk base. The rich chocolate, crunchy-slivered almonds and flakes of coconut are the perfect topping trio. Plus no need for an ice cream maker!
Almond Joy Ice Cream
Prep Time 15 Minutes
** Chills Over Night**
Cook Time 10 minutes
Serves 6
** Chills Over Night**
Cook Time 10 minutes
Serves 6
2 Cans Full Fat Coconut Milk
½ Cup Honey
1 ½ Tablespoons Vanilla Extract
1 Dark Baking Chocolate Bar
¼ Cup Sliced Almonds
½ Cup Unsweetened Coconut Flakes
1. In a blender mix together the coconut milk, honey, and vanilla extract. Line a plastic Tupperware with plastic wrap. Pour the mixture into it and freeze it overnight. The next day take half of the frozen mixture and add it to a food processor. Mix it on high until it resembles frozen yogurt and put it back into a storage container. Repeat this process with the other half of the mixture. Return the blended ice cream to the freeze for 30 minutes before serving.
2. To assemble, melt the chocolate chips in a saucepan over low heat, to prevent burning the chocolate. Serve each almond joy Sunday with a scoop of ice cream. Drizzle the melted chocolate on top, then sprinkle with coconut flakes and sliced almonds. Serve immediately.
½ Cup Honey
1 ½ Tablespoons Vanilla Extract
1 Dark Baking Chocolate Bar
¼ Cup Sliced Almonds
½ Cup Unsweetened Coconut Flakes
1. In a blender mix together the coconut milk, honey, and vanilla extract. Line a plastic Tupperware with plastic wrap. Pour the mixture into it and freeze it overnight. The next day take half of the frozen mixture and add it to a food processor. Mix it on high until it resembles frozen yogurt and put it back into a storage container. Repeat this process with the other half of the mixture. Return the blended ice cream to the freeze for 30 minutes before serving.
2. To assemble, melt the chocolate chips in a saucepan over low heat, to prevent burning the chocolate. Serve each almond joy Sunday with a scoop of ice cream. Drizzle the melted chocolate on top, then sprinkle with coconut flakes and sliced almonds. Serve immediately.
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OK - I have never looked twice at a dessert recipe since going low-carb 2.5 years ago to combat my husband's diabetes - but this one is going to be tried sometime. It would be an experiment...you know, to see how it affects his bg readings. ;) Thanks for the recipe
ReplyDeleteThats great! The honey makes it really sweet. I would try 1/4 cup of honey is sugar is an issue. I'm sure it would still be pretty sweet and a treat!
DeleteCan you be more specific about what size cans for the coconut milk? My brand comes in two different sizes.
ReplyDeleteYes! 14oz cans. The standard size :)
ReplyDelete