Almond Joy Vegan Paleo Ice Cream Recipe (Refined Sugar-Free): this gluten free dairy free ice cream is bursting with coconut, chocolate and Almond JOY flavors! Easy, No Churn, Healthy ingredients.
Happy June!! Wow, did that come fast or what?! One second, we were all grumbling about how rainy and frigid the winter and spring were… and the next, we’re grabbing our favorite swim goggles and cannonballing off the high-dive board!
Okay, I don’t cannonball because I’m too chicken. But, you know what I mean!
How about I just make and serve the paleo vegan ice cream, poolside… while everyone else cannonballs? 😉 Ahem. Since we’re just weeks away from summer, I figured it would be the perfect time to share an updated recipe post (with new photos & tips!) for Almond Joy Vegan Paleo Ice Cream!
Almond Joy Vegan Paleo Ice Cream Recipe (Refined Sugar-Free)
If you’re like my mom, you just LOVE the combo of coconut, almonds and chocolate that make almond joy, well… joyful. There’s just something about that magical combo that translates even better into the creamiest, dreamiest vegan paleo ice cream recipe.
I mean, could it be the silky-smooth yumminess of coconut cream? Or perhaps the secret ingredient… of almond extract? Or perhaps it’s the best paleo vegan chocolate ever… chopped up into rich, thick chunks, all dancing harmoniously with toasted almonds?
*Happy sigh*
Could this get any better? Heck no! Like, get out ALL your favorite ice cream cones, cups, waffles bowls (oooh!!) and forget about the toppings, because we’re gonna mix those right into today’s super easy almond joy ice cream recipe!
The Ingredients: Almond Joy Ice Cream Recipe – Vegan Paleo Ice Cream!
This refined sugar-free vegan ice cream recipe is made with just 7 ingredients! Did I mention it’s one of my favorite gluten free dairy free ice cream recipes? Here’s what it’s made with:
- Bananas
- Coconut cream
- Pure maple syrup
- Vanilla or almond extract
- Coconut flakes
- Almonds
- Paleo vegan chocolate
What’s the Best Food Processor for Making Paleo Vegan Ice Cream?
I get this question all the time: what food processor do you use to make your paleo vegan ice cream? What food processor did you use to make your Coconut Chocolate Chip Healthy Vegan Ice Cream? Etc. Here’s the answer: I use the older version of this food processor. It’s so sturdy, yields the creamiest vegan paleo ice cream, and chops up frozen bananas like that’s its job!
How to make Almond Joy Paleo Vegan Ice Cream
It may seem daunting finding a vegan paleo ice cream recipe that’s also refined sugar-free, dairy-free and gluten-free. But you’ve done it! Now all you have to do is learn how to make it. This almond joy vegan paleo ice cream recipe is one of my easiest.
- Step 1: Blend frozen bananas until crumbly in a food processor.
- Step 2: Blend in coconut cream & maple syrup, until smooth.
- Step 3: Pulse in coconut, almond and paleo chocolate.
- Step 4: Enjoy immediately if you like it soft. If not, freeze until firm, then enjoy your awesome homemade almond joy ice cream!
How do I make this recipe into Vegan Sugar Free Ice Cream?
If you’re looking for a refined sugar-free ice cream recipe, then all you have to do is make this almond joy ice cream with paleo chocolate. If you want your vegan sugar free ice cream to be free from added sugars, then use a sugar-free liquid sweetener like liquid stevia or sugar free maple syrup to do so. 🙂 Then, substitute the chocolate with cacao nibs or naturally sugar free chocolate chips.
Are you totally ready to greet the summer with many, many scoops of paleo almond joy ice cream?? Yeah!!! You grab the coconut, I’ll grab the almonds! Let’s do it. 🙂 Thank you so much for stopping by and trying my recipe. I seriously love sharing in silliness, joy, treat-making and these kitchen adventures with you. Can’t wait to hear what you think! ‘Til then…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Refined Sugar-Free Vegan Ice Cream Recipes!
The refined sugar free vegan ice cream recipes I’ve gathered below also happen to be the best paleo vegan ice cream recipes! They’re also gluten free, dairy free and YUMMY! 😉
- 3 Ingredient Mango Coconut Vegan Ice Cream (Paleo, Dairy-Free, GF, Vegan)
- Coconut Chocolate Chip Healthy Vegan Ice Cream Recipe (Paleo, Dairy-Free)
- Dark Chocolate Nice Cream (Vegan, Paleo, Gluten Free, Dairy Free)
- 4 Ingredient Banana Peanut Butter Swirl Ice Cream (Vegan, Dairy-Free, Refined Sugar-Free)
- …and Homemade Almond Joy, just for fun!
Almond Joy Vegan Paleo Ice Cream Recipe (Refined Sugar-Free, Dairy-Free)
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: about 9 servings (3-4 cups) 1x
Print Recipe
Pin RecipeDescription
Almond Joy Vegan Paleo Ice Cream Recipe (Refined Sugar-Free): this easy, no churn ice cream is bursting with coconut, chocolate and Almond JOY flavors! Gluten free, Dairy free, Healthy.
Ingredients
- 3 medium bananas, sliced and frozen
- ½ cup coconut cream*
- 1–2 tablespoons pure maple syrup
- 1 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 chocolate
Instructions
- Add bananas to a blender or food processor. Blend until crumbly. Add coconut cream, maple syrup and vanilla, blending until smooth. Scrape down the sides of the blender as needed.
- Add coconut, almonds and chocolate chips, blending until just incorporated (2-4 pulses). Alternately, you can melt the chocolate to achieve delicate chocolate flakes in your ice cream. To melt chocolate, follow instructions in Notes.**
- If you like super soft, melty ice cream, enjoy immediately. If you want firm and scoopable ice cream: pour into a freezer-friendly, airtight container, such as this reusable ice cream tub or these portion control ice cream containers.
- Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 5-15 minutes before scooping. Enjoy!
Adapted from my Coconut Chocolate Chip Healthy Vegan Ice Cream Recipe.
Dairy-Free Vegan Ice Cream Recipes
Notes
- *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.
- ** To create delicate chocolate flakes: 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 food processor. Pulse a few times to combine. Scrape down the sides of the food processor as needed.
- Store in an airtight container in the freezer for up to 1 week. Before serving, allow to thaw for about 5-15 minutes. Scoop and enjoy!
- Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 9 servings per recipe. 🙂
- Category: Dessert
- Method: Freeze
- Cuisine: American
Nutrition
- Serving Size: 1/9th of container
- Calories: 144
- Sugar: 10g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Almond joy ice cream recipe, vegan paleo ice cream, vegan sugar free ice cream recipe, gluten free dairy free ice cream
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
Best Tools for this Paleo Vegan Almond Joy Ice Cream Recipe!
Click the links below to see the ingredients & tools I used to make this paleo vegan almond joy ice cream recipe & many of my vegan paleo ice cream recipes!
- Food Processor: My favorite way to make homemade ice cream is in a food processor–it’s so quick and hassle-free!
- Oxo Ice Cream Scoop: The trigger on this makes it super easy to get nice, round scoops into your bowls or onto your gluten free cones.
- Gluten Free Sugar Cones: And speaking of cones, here’s a tasty GF sugar cone to use. 😉
- Reusable Ice Cream Tub: Perfect for homemade ice cream adventures! Pour your paleo ice cream mixture into these tubs & freeze.
- Portion Control Ice Cream Containers: super cute, mini ice cream containers that make portion control so easy (and cute!)
- Coconut Cream: A great brand of coconut cream to use. Such a wonderful taste and texture.
- Mini Chocolate Chips: Allergy-friendly mini chocolate chips that are so yummy to use in vegan ice cream recipes!
- Lakanto Maple Flavored Sugar-Free Syrup: If you’re looking to make this vegan ice cream sugar-free, here’s a great sugar-free liquid sweetener to use.
Paulette De La Barre says
July 4, 2019 at 12:02 pmfinally made this as I’ve been dying for some ice cream and the store bought is so expensive. I used Cacao nibs and pecans as I turned all my almonds into flour! So yummy I could eat the whole thing! (but I won’t). Your recipes are the best! Easy with on hand ingredients. Never had a fail yet!
Demeter | Beaming Baker says
July 9, 2019 at 7:08 amThat’s wonderful Paulette! Ooh, I’ll bet this was amazing with pecans and cacao nibs. 😋 Thank you for all the kind words!
Karen says
June 29, 2019 at 11:31 amThe Almond Joy ice cream was excellent. I used my 3H blender. Also used coconut butter and almond milk as I had no coconut cream on hand. It worked perfect. The taste was wonderful. I had frozen 8 bananas last week because they were getting too ripe. So happy to have this recipe! Demeter, your recipes never disappoint. I’m happy to hear more from Erik as well!
★★★★★
Demeter | Beaming Baker says
July 1, 2019 at 12:40 pmHi Karen! I’m so thrilled that you loved my recipe. Also, such a great idea to use coconut butter. I’ve got to try that! Btw, Erik literally beamed when he read your comment. Big hugs from both of us. 🙂 💕
Sandra | A Dash of Sanity says
June 10, 2019 at 12:32 pmI love this! Perfect treat for the hot days!
★★★★★
Demeter | Beaming Baker says
June 10, 2019 at 3:57 pmThanks Sandra! Enjoy! 🙂
Thea says
June 9, 2019 at 4:18 pmJust by the ingred I know this is going to be a winner! I’ve lost 60 lbs in the last few years and your healthy ice-cream recipes are going to keep me on track without feeling deprived. It’s great to know I am putting healthy ingred in my body! Thank you!
★★★★★
Demeter | Beaming Baker says
June 10, 2019 at 3:47 pmWoohoo!!! Seriously, GREAT job!! I can’t wait to hear what you think. 🙂 Here’s you staying on track and never, ever feeling deprived. Hugs!!
Jade Manning says
June 6, 2019 at 6:20 amWho wouldn’t love this recipe?!
★★★★★
Demeter | Beaming Baker says
June 6, 2019 at 11:29 amBeats me! 😂
Lola Osinkolu says
June 5, 2019 at 7:12 pmAny kind of recipe that includes dry fruits is my go to always! Love this!
★★★★★
Demeter | Beaming Baker says
June 6, 2019 at 11:26 amHaha wonderful! Thanks Lola!
Ashlyn @ F5 Method says
June 5, 2019 at 7:00 amOne of my friends was just asking for some dairy free ice cream recipes so I’ll have to show her this!
Demeter | Beaming Baker says
June 6, 2019 at 11:24 amOh what perfect timing! Hope she enjoys it! 😊
Cathy says
June 4, 2019 at 6:09 pmThis is looking like my perfect ice cream!
Demeter | Beaming Baker says
June 6, 2019 at 8:49 amOh it most definitely is Cathy! 😊
Catalina says
June 4, 2019 at 4:27 pmHow good this ice cream looks! I should make it immediately!
★★★★★
Demeter | Beaming Baker says
June 6, 2019 at 8:49 amHaha yes you should! 😂
Beth Pierce says
June 4, 2019 at 2:40 pmThe flavor of the almonds in this ice cream is so delightful! A very decadent ice cream, indeed!
★★★★★
Demeter | Beaming Baker says
June 6, 2019 at 11:21 amYay! So glad to hear you enjoyed it Beth!
Sara Welch says
June 4, 2019 at 2:29 pmSuch an awesome ice cream recipe! Perfectly sweet with a lovely crunch! Can’t wait to enjoy this again on another hot day!
★★★★★
Demeter | Beaming Baker says
June 6, 2019 at 8:48 amWoohoo! It’s the perfect hot day delight! 😉
Erin @ Texanerin Baking says
June 4, 2019 at 2:12 pmThis looks amazing! Nice and creamy. And I love how little added sugar there is!
Demeter | Beaming Baker says
June 6, 2019 at 11:21 amIt’s basically the perfect ice cream treat! 😄
Toni says
June 3, 2019 at 10:25 amMy kids loved this delicious summer treat!
★★★★★
Toni says
June 3, 2019 at 10:03 amThis was a huge hit with my kids! Perfect summer treat!!
★★★★★
Demeter | Beaming Baker says
June 3, 2019 at 11:13 amThat’s awesome Toni! I’m so happy to hear it!
Lisa | Garlic & Zest says
June 3, 2019 at 9:19 amThis recipe is SPOT ON! I have a weakness for Almond Joy — and ice cream, so you literally could not have done any better for me. I am making it this weekend!
★★★★★
Demeter | Beaming Baker says
June 3, 2019 at 11:27 amHaha thank you Lisa! Glad to know I’ve found a fellow Almond Joy and ice cream lover! 😄 Can’t wait to hear what you think of the recipe!
Kelly Anthony says
June 3, 2019 at 9:13 amI would agree that Almond joy is a magical combo too! I’m adding these ingredients to my grocery list so I can make this next week.
★★★★★
Demeter | Beaming Baker says
June 3, 2019 at 11:12 amI know, isn’t it the best? 😋 Woohoo! I know you’re just gonna love it Kelly!
Heidy L. McCallum says
June 3, 2019 at 9:06 amThis was one of the best recipes for ice cream that I have had in ages.It turned out perfect!
Demeter | Beaming Baker says
June 3, 2019 at 11:11 amThat’s fantastic! So happy to hear you enjoyed it Heidy! 😊
Jo Allison / Jo's Kitchen Larder says
June 3, 2019 at 8:30 amOh Wow!!! I would happily devour the entire tub of your ice cream (I think I would struggle to share them) 🙂 Love the flavours combination and how beautifully creamy they look too! Yum!
★★★★★
Demeter | Beaming Baker says
June 3, 2019 at 11:11 amHaha oh trust me, people fight over it here too! 😂 Thank you Jo!
Kami says
May 27, 2019 at 4:44 pmWhat cones do you buy? Are they gluten free, if so do they taste good? Wanting a cone with this ice cream! Thanks so much! 🍦
★★★★★
Demeter | Beaming Baker says
May 29, 2019 at 1:03 pmHi Kami! Here’s a great brand of gluten free sugar cones that I’ve used before: Gluten Free Sugar Cones. Happy ice cream making! 🙂
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!! .
Wanda says
May 27, 2019 at 11:15 pmTHis message is for Cheyanne and Demeter. I just made the ice cream with carob chips (instead of chocolate chips) and it is delicious! I was kind of hesitant because the store only had unsweetened carob chips, but I bought them anyway. The ice cream is so sweet, that it doesn’t really matter. My question for you, Demeter, is, there were so many types of coconut cream and cream of coconut. I shook the can and some of them were close to solid, and others sound like pure liquid, so I got the solid one. It wasn’t white white, like it is in your video and there seemed to be a clear liquid and a very sweet gooey cream. I used the cream only. Since it was so sweet, I only used 1T of maple syrup. Is your coconut cream sweetened or unsweetened? What brand of coconut cream did you use and I’ll use that the next time. Thanks so much!
Demeter | Beaming Baker says
May 29, 2019 at 1:05 pmHi Wanda! I’m so happy to hear that you enjoyed the ice cream–love the addition of carob chips. 🙂 Choosing coconut cream can seem a bit tricky, I know. I use this brand of unsweetened coconut cream: Thai Kitchen Coconut Cream. Hope this helps!