The flavors of an Almond Joy!
This recipe combines all of the flavors that you would find in an almond joy. Coconut, chocolate, and almonds all come together to make a delicious ice cream that will remind you of one of my favorite candy bars…the Almond Joy!
Tips for making Ninja Creami Almond Joy Ice Cream
If you’ve never tasted an almond joy before, you are missing out! Almond Joy’s have a chewy, almost gooey, coconut filling that is topped with whole almonds and then dipped in milk chocolate! They are so good!
You may be able to find toasted coconut at your grocery store. If not, don’t worry! It’s super easy to toast your own coconut! Simply put the amount of shredded coconut that you want to toast into a small skillet and cook on medium for a few minutes. Stir the coconut so that it evenly browns. It should only take a few minutes. You can use either sweetened or unsweetened coconut. If it’s sweetened, it will cook faster because of the added sugar.
If you have made ice cream and it just isn’t quite as creami as you would like, or if it started to melt and then was refrozen, you can very easily get it super creami again using the re-spin function on the Ninja Creami. Simply place the pint into the outer bowl and snap it into place. Choose the RE-SPIN function. Once the cycle completes, remove the pint and enjoy! Your ice cream should be nice and creamy again. ***If using the re-spin function on previously frozen and melted ice cream, be sure to smooth out the top so that the ice cream is level and evenly distributed in the pint.
It depends. If you are keeping the ice cream in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your ice cream will keep for several weeks, even months. However, if you transfer your ice cream to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your ice cream will decrease greatly to just a few days and you will likely end up with freezer-burned ice cream.
Usually, if your ice cream/sorbet comes out dry or crumbly it’s due to one of the following reasons:
*Your freezer is too cold. Try to adjust your freezer to be a little warmer or let your ice cream sit on the counter for 5-10 minutes before processing it.
*Your recipe does not have enough fat in it. Try adding in a little bit of a higher fat dairy product to your recipe next time.
*Your recipe may not have enough sugar in it. The less sugar in the recipe, the icier and crumblier the ice cream will be. Regular sugar, honey, or corn syrup can be used to increase the sugar content if desired.
Ingredient substitutions and tips for making Ninja Creami Almond Joy Ice Cream:
Directions for making Ninja Creami Almond Joy Ice Cream:
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- Combine ingredients (except the mix-ins) in a Ninja Creami pint container.
- Freeze for 24 hours. Make sure the pint container is level in the freezer.
- After 24 hours, remove from the freezer and put the pint into the outer container. Place into the Ninja Creami machine and process on Ice Cream. Once the process has completed, re-spin once.
- Remove the pint from the Ninja Creami machine. Remove lid.
Nutrition information is provided as a courtesy and is an estimate only.
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