Today's Mmmmm is sure to put a smile on your face.
Well only if you like Almond Joy Bars
and homemade ice cream!
Over the weekend I decided I just had to make Almond Joy Ice Cream. I scoured the internet for what I hoped would be a mixture that would stay creamy, even after fully frozen. And I'm happy to say I found it!
I used my ice cream maker for this recipe, but if you don't have one you can try just freezing the mixture in an air-tight container. It may not be as creamy, but I have a feeling that it would still be pretty delicious.
1 cup almond milk
2 cups sweetened coconut cream
2 cups whipping cream
1/2 cup coconut flakes
1 cup chocolate chips (mini, regular or chunks, whichever you prefer)
1/2 cup slivered almonds, if desired
In a large bowl whisk milk and coconut cream together until smooth and frothy. Slowly add whipping cream, whisking until completely incorporated. Turn ice cream machine on, and slowly pour in mixture. Let mix for 20 minutes.
Add coconut flakes, chocolate chips, and nuts if using, and continue mixing another 10 minutes.
Ice cream will be the consistency of soft-serve once mixing is complete. Either serve immediately or transfer to a air-tight container, seal, and freeze for an additional 2-4 hours. (Once my ice cream was frozen for 24 hours it was pretty hard, but still kept it's creamy consistency.)
The sad part is that after a weekend of eating waaaaay too much ice cream, I must get back on track with healthy eating. Until next weekend that is. I already have another ice cream flavor in mind...
Be sure to stop back to see what else I'm up to this week including my Wordless Wednesday Blog Party, Fabulous Friday Finds, and my NO RULES Weekend Blog Party.
Have a great week!