Like the classic candy bar, this treat will satisfy your craving for crunchy,
sweet, and creamy.

YIELD: 1 QUART

Almond Joy
Almond Joy candy bars were introduced by Peter Paul Candy
Manufacturing Company in 1946 to replace the Dream Bar, which
was coconut, chopped almonds, and chocolate. Almond Joys are not
a vegan product, so you shouldn’t add them in. If you do, the result
will be vegetarian versus vegan.

INGREDIENTS 

• 3 cups coconut milk
• 1 cup unrefined sugar
• 1 cup shredded coconut
• 1 vanilla bean, split
• Pinch salt
• 1 cup almond milk
• ¼ teaspoon almond extract
• 1 tablespoon vanilla extract
• ½ cup melted dark chocolate
• ½ cup toasted almonds, chopped

PREPARATION

1. In a large saucepan, heat coconut milk, sugar, shredded coconut, vanilla bean, and salt to a high simmer. Remove from heat, cover, and allow to steep for 30 minutes to 1 hour.
2. Add almond milk and extracts; blend well. Refrigerate 4 hours to overnight.
3. Add to ice cream maker and follow manufacturer’s instructions for freezing.
4. Thirty seconds before the ice cream finishes churning, slowly drizzle in the melted chocolate.
5. Before storing, fold in toasted almonds.