Indulge in this creamy Almond Joy Ice Cream, a simple vegan treat that combines natural sweetness from bananas with crunchy almonds, coconut, and chocolate.
Packed with plant-based protein, fiber, and healthy fats, it’s guilt-free and nourishing.
With no churning required and only a few ingredients, it’s perfect for a quick, satisfying dessert or a wholesome treat for everyday enjoyment.
Plant-Based Almond Joy Ice Cream
Equipment
- 1 × Food Processor or Blender (high-powered recommended)
- 1 × Freezer-Safe Airtight Container
- 1 × Ice Cream Scoop
Ingredients
- 3 large bananas sliced and frozen
- ½ cup coconut cream or plant-based milk
- 2 tablespoons maple syrup
- 1 teaspoon almond extract
- ½ cup unsweetened coconut flakes
- ¼ cup unsalted almonds roughly chopped
- ½ cup vegan chocolate chips
Instructions
- Prepare Frozen Bananas: Start by peeling and slicing 3 large bananas into small, even pieces. Arrange the slices on a baking sheet or plate in a single layer to prevent sticking, then place them in the freezer for at least 2–3 hours until completely frozen. Using fully frozen bananas ensures a creamy, scoopable ice cream texture without the need for heavy cream or churning.
- Gather Your Ingredients: While the bananas are freezing, collect the rest of your ingredients: ½ cup coconut cream (or plant-based milk), 2 tablespoons maple syrup, 1 teaspoon almond extract, ½ cup unsweetened coconut flakes, ¼ cup roughly chopped unsalted almonds, and ½ cup vegan chocolate chips. Having everything ready at hand makes the blending process smooth and efficient.
- Blend the Base Mixture: Once the bananas are frozen, add them to a high-powered food processor or blender. Pulse until the bananas break down into small, crumbly pieces. Then, pour in the coconut cream (or cold plant-based milk), maple syrup, and almond extract. Blend the mixture continuously, stopping occasionally to scrape down the sides with a spatula. This ensures all ingredients are fully incorporated and the base becomes creamy and smooth, with no banana chunks left.
- Fold in the Mix-Ins: Transfer the smooth banana mixture into a large mixing bowl. Add the coconut flakes, chopped almonds, and vegan chocolate chips. Using a spatula, gently fold the mix-ins into the ice cream base. Take care to distribute them evenly without overmixing, so each bite of ice cream has a delightful crunch and chocolatey sweetness.
- Transfer to Freezer Container: Select a freezer-safe airtight container and pour the prepared ice cream mixture into it. Smooth the top with a spatula for an even surface. Press down lightly to remove any air pockets, which helps maintain the texture and prevents icy crystallization during freezing.
- Freeze Until Firm: Cover the container tightly with a lid or plastic wrap. Place it in the freezer for at least 3–4 hours, or until the ice cream has fully solidified. The freezing time may vary slightly depending on your freezer’s temperature, so check that the ice cream is firm enough to scoop.
- Thaw Before Serving: When ready to serve, remove the ice cream from the freezer and allow it to sit at room temperature for 5–10 minutes. This brief thawing softens the edges, making it easier to scoop while maintaining a creamy, luscious texture.
- Scoop and Serve: Use an ice cream scoop to portion the Almond Joy Ice Cream into bowls or cones. If desired, sprinkle extra coconut flakes, chopped almonds, or vegan chocolate chips on top for garnish. Serve immediately and enjoy a rich, creamy, and naturally sweet vegan dessert.
- Optional Flavor Enhancements: For a more intense flavor, you can toast the coconut flakes lightly before folding them in. Additionally, a few drops of vanilla extract or a pinch of sea salt can elevate the taste, balancing sweetness with depth. These optional enhancements make the ice cream taste even more indulgent without adding complexity to the preparation.
- Tips for Perfect Texture: To maintain the ice cream’s creamy texture over time, always store it in an airtight container and avoid repeated thawing and refreezing. If the ice cream becomes too firm after extended freezing, let it sit at room temperature for a few minutes before scooping. Using very cold coconut milk or cream during blending helps achieve a smooth, non-icy consistency.
Notes
- Banana Ripeness Matters: For optimal sweetness and creamy texture, use bananas that are fully ripe with brown spots before freezing. Avoid underripe bananas as they may result in a less flavorful ice cream.
- Freezing Tips: Slice bananas evenly and freeze in a single layer to prevent clumping. This ensures smooth blending later.
- Mix-In Variations: Customize your ice cream with additional nuts, seeds, or dried fruits. Toasted coconut or cacao nibs are excellent for extra flavor and crunch.
- Sweetener Adjustments: Maple syrup adds natural sweetness, but you can also use agave syrup, coconut sugar, or even omit sweeteners for a lower-sugar version.
- Serving Ease: Let ice cream thaw for 5–10 minutes before scooping to achieve the perfect creamy texture.
Chef’s Secrets For Perfect Creaminess
Achieving a silky, scoopable texture in a no-churn ice cream relies on both technique and ingredient quality.
Using fully frozen bananas is essential, as they form the creamy base without the need for heavy cream.
Cold coconut cream or plant-based milk helps maintain the ice cream’s structure during blending.
When folding in mix-ins, do so gently to prevent breaking down the base, ensuring every bite has a delightful balance of creamy and crunchy textures.
Small touches, like lightly toasting coconut flakes or adding a pinch of sea salt, can elevate the flavor and make the ice cream taste gourmet.
Serving Suggestions To Impress Guests
This Almond Joy Ice Cream is versatile and pairs beautifully with a variety of toppings.
Try serving it with fresh berries, a drizzle of melted vegan chocolate, or a sprinkle of extra toasted coconut for a visually appealing dessert.
For a more indulgent treat, scoop it onto warm brownies or chocolate chip cookies.
It’s also perfect as a post-workout snack, offering natural sweetness, fiber, and healthy fats without refined sugars.
Serving in small bowls, cones, or dessert glasses makes it ideal for both casual family treats and special occasions.
Storage Tips To Maintain Freshness
Store leftover ice cream in a tightly sealed, freezer-safe container to prevent ice crystals from forming.
It will remain at peak texture and flavor for up to 7 days.
If ice cream becomes too firm, allow it to sit at room temperature for 5–10 minutes before scooping.
Avoid repeated thawing and refreezing, as this can make the texture icy.
For longer-term storage, consider layering parchment paper between the ice cream and the container lid to maintain smooth, creamy consistency.
Frequently Asked Questions
1. Can I use regular milk instead of coconut cream?
Yes! Plant-based milk works well, but for the creamiest texture, use it very cold. Regular dairy milk can also work but may yield a slightly softer consistency.
2. How can I make this recipe sweeter or less sweet?
Adjust the maple syrup amount to your taste, or substitute with agave, honey, or coconut sugar. If you prefer less sugar, you can even skip it entirely, letting the bananas provide natural sweetness.
3. Can I prepare this ice cream without a food processor?
A high-speed blender works fine, though a food processor allows for smoother blending and easier incorporation of mix-ins. Pulse in small batches for best results.
4. How long can I store this ice cream in the freezer?
Stored properly in an airtight container, it lasts up to 7 days. Beyond that, the texture may become slightly icy, but the flavor will remain enjoyable.
5. Can I swap the mix-ins for other ingredients?
Absolutely! Feel free to experiment with walnuts, pecans, pumpkin seeds, or cacao nibs. You can also vary the chocolate chips, using dark, semi-sweet, or even vegan white chocolate for different flavor profiles.
