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Coconut-Almond Chocolate Chunk Ice Cream

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Total Time
Prep: 10 min. + chilling Process: 15 min. + freezing
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by Linda Kirkpatrick, Westminster, Maryland

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Oct. 27, 2023

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

Test Kitchen Approved

Coconut-Almond Chocolate Chunk Ice Cream

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Yield: 16 servings (2 quarts)
Prep: 10 min
Cook: 15 min
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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
Text Ingredients

Directions

  1. In 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.
  2. Fill 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.)
  3. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 278 calories, 20g fat (12g saturated fat), 45mg cholesterol, 24mg sodium, 23g carbohydrate (22g sugars, 1g fiber), 3g protein.
Tester
Margaret Knoebel
Margaret is a culinary assistant at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...
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Margaret Knoebel
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