Week  11 of Sundays With Joy brought us to a recipe I have been eying since I first opened the book.

Chocolate Covered Coconut Macaroon Ice Cream.

There are layers of coconut flavor in every part of this dessert making it  every coconut lovers (like myself) dream.

Road block...

I don't own an ice cream maker. My mom does and I have meant to borrow it for weeks now but have yet to do so.

I hate buying equipment that only has one job. We don't eat enough ice cream to justify an ice cream maker purchase, and I don't want something taking up extra room.

So what's a girl to do when you need to make ice cream but do not own an ice cream maker?

I turned to my Sundays With Joy friend Tiffany from A Clove Of Garlic A Pinch Of Salt, when the group was assigned to make strawberry cookie dough ice cream last month (I was at KAF and have yet to make it....) Tiffany made this super easy 2 ingredient ice cream that you can add whatever you little heart desires to it.

It works! I know sometimes homemade ice cream without an ice cream maker causes you to get ice cream that is anything but creamy... it has that ice crystal build up... or it turns solid like ice.

Not this super duper easy ice cream! Tiffany uses whipped cream and sweetened condensed milk to create hers. For this weeks recipe I wanted to use tons of coconut flavor in the ice cream so I used coconut milk like joy does instead of the heavy cream/whipped cream.

Why stop there with my adaptations.... lets add in some almonds to make this like my favorite candy bar.

Almond Joy.

For the chocolate shell Joy uses coconut oil which I thought I had... but when I it came time to make it... I did not. I subbed with vegetable oil. I had to adjust the amounts because coconut oil is thick. 

My husband said it tasted exactly like the candy bar just in ice cream form. I have to agree... it really did!



Almond Joy Ice Cream

Ingredients:

1 can of coconut milk
1 can of sweetened condensed milk
1 1/4 cup shredded unsweetened coconut
1/2 cup of slivered almonds

For the Topping:
1 1/4 cup semi sweet chocolate chopped
1/2 cup vegetable oil

Directions:

In your electric mixer whip coconut milk until foamy. Pour in sweetened condensed milk whip for 2 minutes.

In the mean time toast your coconut. Sprinkle in a thin layer on a baking sheet bake bake at 350 for 5-8 minutes. Mine took 6. Once the coconut is a light golden brown remove from oven and cool.

Fold cooled coconut and almonds into the milk mixture.

Pour into a freezer proof bowl/container. Place in the freezer for 2 hours. Stir.

Return to freezer for an additional 2 hours.

Walla... you have ice cream!

For the chocolate coating, place chocolate and oil in a double boiler mix until it is melted and combined. Remove from heat and allow to cool a bit at room temp. I let mine cool for 15 minutes.

Pour over ice cream servings.Chocolate should harden a bit as it reaches the cold ice cream. Joys was a harder chocolate shell where mine was more fudge like and a bit softer... but it did create a chocolate shell.

If you are a member of the Sundays With Joy group please feel free to link you posts below. If you are not a member and would like to learn more about our group please click HERE.  

(Disclaimer: I am in no way affiliated with Joy the Baker or the publishes of Joy the Baker Cookbook: 100 Simple and Comforting Recipes. All opinions are my own)