Almond Joy Chocolate & Coconut Ice Cream

1. 1

   Heat cream in a small saucepan set over medium heat, stirring frequently. Remove from heat when hot, but not boiling.

2. 2

   Place chopped chocolate in a medium bowl. Pour hot cream over chocolate and whisk until a smooth chocolate sauce forms. Set aside to cool.

3. 3

   In a medium frying pan set over medium heat, toast coconut until light golden brown, stirring frequently, about 5 minutes. Set aside to cool.

4. 4

   Place softened ice cream in a large bowl. Stir in coconut flakes and Almond Joy pieces.

5. 5

   Drizzle in 2 tablespoons chocolate sauce and stir in slightly. Do not stir in all the way or it will turn the ice cream brown.

6. 6

   Transfer ice cream to a freezer-safe container. Cover and place in the freezer until ice cream re-freezes, at least 4 hours. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.