Paleo Vegan Almond Joy Ice Cream (V, GF): a 7 ingredient recipe for deliciously creamy, no churn ice cream bursting with coconut, chocolate and almonds. Vegan, Paleo, Dairy-Free, Gluten-Free.
Happy Monday!! Oh come on, in the summer, at least, Mondays can be pretty happy. I mean, you can actually take off a Monday or two (at least I hope you do…). You can even whip yourself up a fresh batch of Ultimate Chewy Paleo Coconut Cookies, just ‘cuz.
And, just in case you still have a case of the Mondays anyway, I thought I’d try to brighten it up a bit with… drumroll please…
Paleo Vegan Almond Joy Ice Cream!
Didn’t reading the recipe title just make you feel better? 🙂 And you know if I could, I would definitely whip up a HUGE batch of this ice cream and host an ice cream social. Just for you. And then you’d absolutely have a legit reason to call off of work. (Ice Cream Socials totally count as a “Must Miss Work” day).
Anywho, my first official Summer Recipe kickoff, um recipe, was this Coconut Chocolate Chip Vegan Ice Cream. It’s awesomely paleo, vegan, gluten-free, dairy-free, and I’m sure other frees that I can’t think of right now (it’s Monday, what can I say?). Well that little guy was such a big hit, especially on Facebook, that I thought it was high time to concoct an Almond Joy-upgraded version for you.
What do you think? Are you more than a little excited?
While I await your answers, I can tell you that my mom, aka Grams, is over the moon about this one. Actually, she’s the one who brainwashed convinced me that all things Almond Joy-flavored are amazing. You might already know this, but my family is kinda crazy obsessed with all things coconut chocolate. But, of course, my mom needs to add nuts to just about everything.
It’s been years since she’s enjoyed an Almond Joy (boy does that sentence have a ring to it). Happily though, she’s very satisfied/always asking me to make her my Paleo Almond Joy. In fact, she’s constantly asking me to turn everything and anything I can into an Almond Joy treat.
As such, you can thank her for all of these:
- Homemade Almond Joy Cups
- Paleo Almond Joy
- No Bake Almond Joy Energy Bites
- Paleo Vegan Almond Joy Truffles
You know what, I’d been anticipating a much longer list of AJ treats. Gosh, don’t tell my mom I shared this very stubby list with you… or else you know what she’s gonna be requesting. Wait, did she just hear us??
Allow me to ever so quietly tell you all about the tastiest reasons why you should make this Paleo Vegan Almond Joy Ice Cream. It’s:
- deliciously creamy
- super easy to make…
- with just 7 ingredients
- awesomely no-churn
- paleo, vegan, gluten-free, dairy-free
- bursting with Almond Joy flavors
- especially tasty when using this paleo vegan dark chocolate
- packed with chocolate, almonds and coconut
- plant-based and allergy-friendly
- made with the simple, whole, healthy ingredients you love
- perfect for dessert, or even breakfast (reason: SUMMER!!)
Are you ready to make some homemade ice cream YUM? I’ll grab the blender, you grab the almonds, coconut and chocolate. Okay, fine, I’ll bring the coconut cream too! 😉 I’m looking forward to spending a long, lazy, warm and relaxing summer making all the frozen, no bake and alright, a few baked, goodies with you. Thank you for spending it with me. <3 I can’t wait to hear what you think of this recipe, in the meantime, tell me:
What’s your favorite summer activity?
Sending you all my love and maybe even a dove, xo Demeter ❤
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Here are a few items I used in today’s recipe. 🙂
Food Processor (which I LOVE) | Coconut Cream | Coconut Flakes | Maple Syrup | Stainless Steel Measuring Cups | Paleo Vegan Chocolate Chips | Paleo Vegan Dark Chocolate Bars
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Paleo Vegan Almond Joy Ice Cream (Vegan, Gluten Free, Dairy Free, Paleo)
- Yield: 7-12 servings (about 3-4 cups) 1x
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Paleo Vegan Almond Joy Ice Cream (V, GF): a 7 ingredient recipe for deliciously creamy, no churn ice cream bursting with coconut, chocolate and almonds. Vegan, Paleo, Dairy-Free, Gluten-Free.
Ingredients
- 3 medium bananas, sliced and frozen
- ½ cup coconut cream*
- 1–2 tablespoons pure maple syrup
- ½ teaspoon pure vanilla or almond extract
- 1/3 cup unsweetened coconut, shreds or flakes
- 1/3 cup unsalted almonds, chopped or sliced
- ¼ cup mini vegan chocolate chips or chopped paleo vegan chocolate
Instructions
- Add bananas to a food processor. Blend until crumbly. Add coconut cream, maple syrup and extract, blending until smooth. Scrape down the sides of the blender as needed.
- Add coconut, almonds and chocolate chips or chopped paleo chocolate**, blending until just incorporated (2-4 pulses).
- If you like super soft, melty ice cream, enjoy immediately. If you want your ice cream firm and scoopable: pour into a freezer-friendly, airtight container. Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 5-15 minutes before scooping. Enjoy!
Also try my Ultimate Fudgy Paleo Vegan Brownies and these amazing Vegan Paleo Coconut Macaroons!
Notes
– Here’s the food processor I use and love, since so many of you have been asking. 🙂
– Adapted from my Coconut Chocolate Chip Vegan Ice Cream (Paleo, V, GF).
– *You can use canned coconut cream, or you do the following: Allow a can of full-fat coconut milk to settle for 1-3 days—set it in a stable, cool environment. Open the can and scoop the firm, creamy white part off the top—this is the coconut cream.
– **Alternatively, you can melt the chocolate to achieve delicate chocolate flakes in your ice cream. Here’s how: add chocolate chips to a small, microwave-safe bowl. Heat in the microwave in 15-second increments until melted. Stir in between increments, until smooth. Scrape melted chocolate into the blender. Pulse a few times to combine. Scrape down the sides of the blender as needed.
– More Frozen Desserts: Chocolate Chip Ice Cream Sandwiches, Paleo Ice Cream Bars, Mango Coconut Milkshake.
– Nutritional Info (see below): an estimate, calculated based on 3 1/2 cups of ice cream, equaling 10 servings (also using 1 tablespoon of maple syrup).
- Category: Frozen Dessert, Ice Cream, Vegan, Paleo, Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1/3 cup
- Calories: 129
- Sugar: 9g
- Sodium: 4mg
- Fat: 8g
- Carbohydrates: 15g
- Protein: 2g
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
If you enjoyed this Paleo Vegan Almond Joy Ice Cream recipe, then you’ll love these plant-based, allergy-friendly recipes:
☀︎ Paleo Vegan Frozen Dessert Recipes
My favorite coconut macaroons of all time: Paleo Chocolate Coconut Macaroons Recipe (Paleo, Vegan, Refined Sugar-Free)
Who needs a coffee shop when you can make this Paleo Mocha Frappe right at home!
Coconut lovers, this ice cream’s for you: Toasted Coconut Chocolate Chip Nice Cream (Vegan, Dairy-Free, Paleo, GF)
Okay, fine… here’s a baked goodie, just for you: Ultimate Fudgy Paleo Vegan Brownies. 😉
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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sila says
August 11, 2018 at 6:09 amlovely vegan recipes. just wondering why the ads are full of grilling meat and chicken. kinda upsetting.
Demeter | Beaming Baker says
August 13, 2018 at 12:53 pmHi Sila. Thank you for the kind words. Unfortunately, I don’t have full control of the specific content of the ads that show up, as many of them are based on factors like viewer location, time, search history, etc. Sometimes the ads just aren’t very relevant. 🙁 I hope you can continue to visit and enjoy the site!
Jennifer says
July 30, 2018 at 8:13 amWhat container do you use for this ice cream when putting it in the fridge?
Demeter | Beaming Baker says
July 30, 2018 at 2:44 pmHi Jennifer! I like to switch it up, sometimes a Tupperware container, sometimes a fun ice cream container. 🙂
Holly Stein says
July 15, 2018 at 4:21 pmJust made this! SO delicious!!!
★★★★
Demeter | Beaming Baker says
July 16, 2018 at 2:00 pmWoot woot!! So happy to hear it, Holly! Enjoy!
Linda says
January 31, 2018 at 11:04 pmCan I use my blendtec instead of a food processor?
Demeter | Beaming Baker says
February 1, 2018 at 2:20 pmHi Linda, yes, that should work just fine! Just make sure to scrape the bottom so everything incorporates very well. 🙂 Enjoy!
Julia says
December 31, 2017 at 9:50 amSo far my favorite banana-based ice creams were banana + peanut butter or banana + lemon + ginger + maple syrup…but this one takes the trophy easily! I’m team almond myself, just like you mom 😉 Thanks for sharing this amazing recipe. Warms regards from Brazil!
★★★★★
Demeter | Beaming Baker says
January 1, 2018 at 6:30 amWoohoo!! Team Almond forever! 😉 By the way, banana + peanut butter or banana + lemon + ginger + maple syrup sound SO good together. Thank you for taking the time to stop by and let me know how this turned out for you. Big hugs from Boston! 🙂
Anne says
September 25, 2017 at 6:11 amIs the cone paleo do you have a recipe for it thanks
Ashley Woodward says
September 22, 2017 at 9:00 amYou are becoming my favorite destination for dessert inspiration! Thank you Demeter!
★★★★★
Demeter | Beaming Baker says
September 25, 2017 at 4:56 pmAw, that’s so sweet of you to say! Thank you, Ashley! 🙂
Amber says
August 25, 2017 at 11:12 amWhat would be a good substitute for the bananas? Thank you! 🙂
Demeter | Beaming Baker says
August 29, 2017 at 12:00 pmHi Amber, you can try using frozen riced cauliflower (it becomes creamy when frozen) and increase the maple syrup a bit to make up for the loss of sugar, or frozen yogurt cubes. Lastly, you can try using frozen mangoes–they become nice and creamy when blended–but the ice cream will taste like mangoes. I haven’t tried these subs, so I can’t make any guarantees. Good luck!
Julie says
October 8, 2017 at 12:21 pmWould you say…8oz of frozen non-dairy yogurt?
Julie says
October 8, 2017 at 12:22 pmHow much frozen yogurt would you say would be equivalent to the 3 bananas?
Demeter | Beaming Baker says
October 9, 2017 at 1:34 pmHi Julie! Yep, 3 bananas is a little over 1 cup (once it’s all mashed up). Can’t wait to hear how this turns out for you!
Cindy says
July 18, 2017 at 10:23 pmFound the measurements !
Demeter | Beaming Baker says
July 20, 2017 at 12:53 pmWonderful! Can’t wait to hear what you think, Cindy! 🙂
Cindy says
July 18, 2017 at 10:19 pmLooks really good! Is there measurements for he ingredients listed anywhere? I watched the video a few times but would ike to measure out ingredients when first learning a new recipe.
Thanks
Cindy
Sissy says
July 14, 2017 at 11:41 pmLooks good! Can you taste the bananas in it?
Demeter | Beaming Baker says
July 18, 2017 at 3:20 pmHi Sissy, thanks! The riper the bananas, the more you’ll taste them in this ice cream. 😉
Lisa says
July 14, 2017 at 10:22 amOk, I tried this and as soon as I added the coconut cream to the frozen bananas it solidified in the blender and stuck to the sides! Now I can’t get it out- ha ha. Am I doing something wrong? I think next time I’ll do it without freezing bananas and then freeze the whole thing afterward.
Demeter | Beaming Baker says
July 14, 2017 at 3:16 pmOh no! So sorry to hear that, Lisa. Did you blend the frozen bananas until crumbly (see video for more visual detail lol), then add in the coconut cream?
Lisa says
July 14, 2017 at 5:50 pmI watched it but was just in a hurry. My bad,… is that why ? it still seemed lumpy, probably due to it freezing and not mixing. So, I have lumpy stuff, but it still tastes good! ha ha
Lynn Ellis says
July 10, 2017 at 6:16 pmDo you know the carb count for this ice cream? I was just diagnosed with diabetes and I’m cutting out wheat, sugar and fruits/veggies that are high in sugar/carbs. This looks delicious. It’s killing me.
Demeter | Beaming Baker says
July 12, 2017 at 9:00 amHi Lynn! I’ve just calculated the nutritional info–it’s located below the recipe. 😉 I hope this recipe fits within your dietary needs and you just love it! Let me know if you need help finding recipes. P.S. You can also leave out the maple syrup altogether to decrease the sugar/carbs. 🙂 Enjoy!
Marine D. says
July 8, 2017 at 11:20 amHi from Paris (France), where I litteraly melt because of the heat but also for you ice cream 😀 <3
I will definitely try it as soon as possible !
★★★★★
Demeter | Beaming Baker says
July 10, 2017 at 11:43 amHello from Boston, Massachusetts! 🙂 Oh goodness… heat can be quite unbearable sometimes! But definitely better with a scoop of ice cream, right? 😉 Can’t wait to hear what you think, Marine! <3
Lisa says
July 8, 2017 at 9:17 amLooks so delicious!
Demeter | Beaming Baker says
July 10, 2017 at 11:42 amThank you! 🙂
Lisa says
July 8, 2017 at 9:16 amWhere do I find coconut cream? Is it like coconut syrup you use for drinks? I’ve never heard of it before but I’m dying to try this recipe. Thanks
Demeter | Beaming Baker says
July 10, 2017 at 11:42 amHi Lisa, you can usually find canned coconut cream at the grocery store in the health food section. If not, you can use canned full-fat coconut milk. Check out the Notes section of this recipe for more details. 😉
Evvi says
July 6, 2017 at 4:54 pmWhat food processer is used?
Demeter | Beaming Baker says
July 7, 2017 at 1:50 pmHi Evvi! Here’s the exact one I used & seriously love (affiliate): http://amzn.to/2sOYlon
Pamela (BrooklynFarmGirl) says
June 13, 2017 at 6:20 pmThis ice cream looks delicious 🙂
Demeter | Beaming Baker says
June 15, 2017 at 10:55 amThank you! 🙂
Natalie | Feasting on Fruit says
June 12, 2017 at 4:13 pmYou get me girl! And I’m not just talking about my deep life-long love and current obsession with ice cream, that’s old news, but on the whole “reading that title make you feel a little better” part because it absolutely did. When I got to the words “ice cream” this drizzly monday jumped from great to awesome. And if you pass me a cone full I think we can kick it up to stupendous. Candy bar flavor in ice cream form is like my sweet tooth’s dream! All 32 of them. I hope this beautiful cone dominates Facebook with all it’s easy creamy glory just like the last one, and when it does I think we need to celebrate with that ice cream social you mentioned. (Because social sounds so much more classy than party) Happy monday my BBB.
Demeter | Beaming Baker says
June 13, 2017 at 2:31 pmAw, yeah!!! That’s what besties are for, right? 😉 Sometimes a title can just make it ALL better. 🙂 Allow me to pass you THREE conefuls–because it’s been hot as all get out! Let’s totally do a social–parties are for non-summer, non-cool events. . Happy Monday, my dear lady bird. ❤️
Marsha | Marsha's Baking Addiction says
June 12, 2017 at 12:34 pmGosh, this almond joy ice cream sounds and looks amazing! I’m loving all the flavours! Hope you have a great week, Demeter! 🙂 xo
★★★★★
Demeter | Beaming Baker says
June 13, 2017 at 2:12 pmThanks so much, Marsha! This combo of flavors is the best, right? 😉 Have a great one, Marsha! 🙂
Cheyanne @ No Spoon Necessary says
June 12, 2017 at 10:01 amOMG, WHY do you have to torture me with all these Almond Joy inspired treats, Demeter?!?!?! Why whhhhhyyyyyy did I have to develop an allergy to cocoa?! Stupid me. 😉 Seriously though, you are KILLING it with all the almond joy deliciousness! Especially this ice cream!!!! Good lord, this looks fabulous! It’s probably a good thing I can’t eat it, because if I could I would go on an Almond Joy Ice Cream diet and eat this for every meal, every day of the week for all of summer. And then I’d gain like a million pounds. But it would be so totally worth it! 😉 Pinned of course! Cheers! <3
★★★★★
Demeter | Beaming Baker says
June 13, 2017 at 2:17 pmHehe!! I promise, we can make a version with white chocolate, just for you! 😉 Aw, thanks Chey! An AJ diet sounds seriously healthy! Okay fine, it doesn’t. Haha. But at least you’d get your nuts, chocolate and fruits in! 😉 Thanks for pinning! <3 <3
Ginette says
July 18, 2017 at 9:58 pmI’m wondering if carob would work instead of the chocolate?
Demeter | Beaming Baker says
July 20, 2017 at 12:53 pmHi Ginette, yep, that will work! Enjoy!
Pam says
July 9, 2018 at 4:44 pmIt works great, I use carob all the time and it is excellent in this amazing ice cream.
Demeter | Beaming Baker says
July 9, 2018 at 6:40 pmWonderful!!! And carob sounds amazing in this!! .