Coconut, almond, chocolate – a winning combination, if I’ve ever heard one. Though it’s been years since I’ve eaten an Almond Joy candy bar, the flavors are on point and the inspiration for these Almond Joy ice cream sandwiches.
The creamy coconut ice cream is infused with toasted coconut, replicating the signature coconut filling; toasted almonds and chocolate give each bite a nice crunch. Rich chocolate cookies make the perfect sandwich (pro tip: top the dough with flaky salt before baking) and there’s no better finish than a drizzle of chocolate shell.
- 2 cups sweetened shredded coconut, toasted
- 3 1/2 cups full fat coconut milk
- 2/3 cup sugar
- 1/4 tsp salt
- few drops coconut extract (to taste)
- 1/3 cup roasted almonds, toasted and finely chopped
- 2 ounces semisweet chocolate, finely chopped
- 1 1/3 cups flour
- 1/4 cup unsweetened cocoa
- 1 Tbsp black (or dark) cocoa
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/3 cup semisweet chocolate chips
- 2 tsp coconut oil
- For the ice cream, combine toasted coconut and coconut milk in a saucepan over medium high heat. Bring to a boil, stirring frequently, then remove from heat and let cool to room temperature. Cover and chill for 6 hours in the refrigerator.
- Strain mixture through a fine mesh strainer into a bowl, pressing firmly on coconut shreds to strain out liquid. Whisk in sugar, salt, and coconut extract, then pour mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Add almonds and chocolate in the final minute of freezing. Spoon mixture into a freezer-safe container and place in the freezer for several hours, until firm.
- For the cookies, whisk together flour, cocoas, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg and vanilla, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for 2 hours.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 24 (1 1/8-inch) balls of dough and place two inches apart on prepared baking sheets; flatten slightly. Bake, rotating pans halfway through, for 8 minutes, until edges are set. Immediately press baked cookies with the bottom of a glass to flatten slightly. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Freeze cookies in an airtight container for at least one hour.
- To assemble sandwiches, use a small cookie scoop to place a scoop of ice cream between two chilled cookies and press lightly. Place assembled ice cream sandwiches on a baking sheet and return to the freezer for two hours.
- For the chocolate shell, combine chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Let cool to room temperature.
- Drizzle chocolate shell over ice cream sandwiches and let set in the freezer for 15 minutes before serving. Wrap sandwiches individually in plastic wrap and store in the freezer for up to 7 days. Let stand at room temperature for 5 minutes before serving.
You’ll only need about half the batch of ice cream for the sandwiches. If you are serving a crowd or have the freezer space, double the cookie recipe.
- Calories: 300