All the flavors of one of my favorite candy bars this spirited almond joy no churn ice cream is rich with chocolate condensed milk and coconut creamy from the liqueur. In addition, it gets some toasty goodness from more coconut and almonds which you can fold in or just sprinkle on top like I did. Scoop it or slice it, it’s guaranteed to take those winter blues away.
Almond Joy No Churn Ice Cream
- Total Time: 10 minutes
- Yield: 1 1/2 quarts 1x
Description
1 (14 oz) can sweetened condensed milk, chocolate flavor
1 tablespoon unsweetened cocoa powder
2 tablespoons coconut cake liqueur
1 teaspoon coconut flavoring
1/8-teaspoon fine sea salt
2 cups heavy cream
¼ cup slivered almonds, toasted, cooled
2 tablespoons unsweetened shredded coconut, toasted, cooled
Ingredients
Scale
- Line a 9-inch loaf pan with plastic wrap leaving a 4-inch over hang on short ends.
- Pour sweetened condensed milk into a large bowl. (Scrape it all out of that can with a rubber spatula.)
- Sift cocoa powdered over the top. Add liqueur, flavoring and salt. Using the spatula blend mixture until it is well mixed and smooth.
- In large mixer bowl, beat cream to just stiff peaks (do not over-mix or you will end up with butter). Stir about a cup of cream into chocolate mixture to lighten it up. Fold in remaining cream until fully incorporated.
- Pour mixture into prepared pan. Sprinkle top evenly with almonds and then coconut.
- Bring up the extended edges of plastic wrap and press gently over the surface. Freeze for 6 hours or as long as overnight.
- When ready to serve let ice cream stand at room temperature for 5 to 10 minutes to make scooping easier or remove from loaf pan, peel away plastic and cut into slices.
- Garnish as desired.
- Store leftovers tightly wrapped in plastic and an air-tight container.
- Prep Time: 10 minutes
- Category: dessert
- Method: freezer
Keywords: no churn, ice cream, almond, coconut cake, spirited, liqueur
ooooo. 🙂 must make this <3
fun to do with grandchildren and it is still delicious without the liqueur….just a firmer texture but still melts in your mouth
Sounds yummy. We spent the evening in Ridgefield. Subzero! We used whiskey instead of ice cream to chase the winter blues!
2 tablespoons of whiskey plus 2 teaspoons of vanilla using plain sweetened condensed milk makes an awesome ice cream too
Anytime is good for homemade ice cream
Agree….#1 favorite dessert
Great recipe Lisa! Thanks so much for sharing it! BTW, I do have a dusty Waring Ice Cream Freezer from the 70’s that still works. I’m hoping to churn some ice cream with the grand kids soon!
Such a fun thing to share with your grandkids. A friend of mine owns a magazine dedicated to grandparents and their grandchildren. She asked me to create ice cream for the magazine. I did a no churn fresh strawberry which does not contain any alcohol. It freezes a bit firmer, but still very creamy.
My husband loves coconut… Must try this. I’ve never heard of coconut cake liquor. Sounds interesting🍨
Of course Lynn gave me the coconut cake liqueur–made in the South but any coconut flavor liqueur or even rum will work. I use Bob’s Red Mill unsweetened coconut. My husband can’t stop eating it.
YUM! My hubby loves homemade ice cream! Definitely trying this! And I totally agree, bringing in some favorites from summer totally helps beat winter blues! 😉
thank you sweet lady for the comment…..you can easily customized this ice cream to his favorite flavors by switching out liqueurs, extracts and topping