The whole month of May was dedicated to another highly requested theme – Dairy Free Recipes! Yes, I know it’s currently the end of November and I am just getting around to writing all these recipes out formally. Better late than never?Skip the Story and Jump to Recipe!
If you’ve watched any of my Science Videos, you know that making a dairy free ice cream (from scratch, without a boat load of chemicals), is no easy task. Every element and ingredient we put into ice cream has a purpose greater than just adding flavor! When we chose to omit or substitute key ingredients (such as dairy), we start to mess with the scientific construction of our treat which can lead to an unpleasant or unwanted result (or no ice cream at all).
I have a full Science Sunday video on why this is so tricky!
Each Dairy Free recipe from this month features a different milk alternative! The first up is the most commonly used milk alternative in ice cream; Coconut Milk.
Coconut milk is a great alternative because of it’s fat content! This makes it so our ice cream can still get a nice, creamy mouthfeel without it being too. icy. The downside is that the coconut flavor does come through slightly unless you really work hard with your other flavors to cover it. With that in mind, I purposely picked a recipe that had coconut flavors to get the best of our coconut milk experience! ALMOND JOY!
Almond Joys are one of my FAVORITE candies. Truly an underrated hero. A little mound of sweetened coconut, a perfect almond, all coated in rich chocolate – does it get better? Oh right, when you turn it into ice cream.
Almond Joy Ice Cream (Dairy Free)
Almond Joy Ice Cream
- 2/3 cup almonds chopped, toasted
- 1/2 cup shredded coconut toasted
- 1 cup coconut cream
- 2/3 cup sugar
- 3/4 cup coconut milk
- 3 egg yolks
- 1 tsp salt
- 1 cup coconut milk fat from top of chilled coconut milk can
- 1 tsp vanilla extract
- 1/2 cup dark chocolate
- 1 tbsp coconut oil
- Add the coconut cream, sugar, salt and coconut milk to a medium saucepan and heat until mixture is warm and the sugar is melted.
- In a separate bowl, whisk together your egg yolks and temper them into your warm milk mixture. To do so, slowly pour some of the warm milk mixture into the egg yolks while whisking vigorously. Then pour the warmed egg/milk mixture back into the pot to warm and cook.
- Pour mixture into a blender with the coconut milk fat.
- Blend briefly to combine ingredients.
- Strain into a bowl using a mesh strainer and mix in the vanilla.
- Chill completely (4 hours or overnight) and churn to your ice cream machine's instructions.
- With a few minutes left to churn, heat the dark chocolate and coconut milk until melted and combined.
- Slowly stream the chocolate mixture directly into your churning ice cream (make sure the machine is running or you'll get a block of chocolate and not thin broken pieces).
- Add in the toasted almonds.
- Transfer into a freezer safe container and let freeze overnight.