Sometimes in life, things don’t work out the way you want them to. But do you ever look back and think, “Wow.. I’m so glad I didn’t get what I wanted”? That happened to me with this recipe.
This Almond Joy cake did not go as planned, but I’m so thrilled they didn’t! Even though my cake initially melted (!) it turned into a happy accident. It’s even BETTER frozen because it tastes like Almond Joy ICE CREAM.
When I first removed the springform, my precious almond cream slowly started to ooze out from the middle of the cake. See the beautiful, slow, delicious ooze… haha!And the melty creaminess… a lil bit too melty. SO…
After realizing that there was no way to re-shape the cake, I immediately put it straight into the freezer so that the entire cake wouldn’t become one big creamy puddle. Then later on when I ate a piece from the freezer… o.m.g. It transformed into ICE CREAM.
Almond. Joy. Ice cream. Rich chocolate, almond and decadent coconut cream topped with dark chocolate. Deliciously cold and perfectly creamy. The flavors and textures are incredible. My kids kept asking for seconds (and thirds!) And my husband promptly requested that this recipe be added to my MAKE AGAIN list. That means it’s a winner. For sure. If you love Almond Joy candy bars, you’ll love this recipe makeover and your body will love it, too. It’s so much healthier! This Almond Joy Ice Cream Cake is vegan, Paleo and made from just a few simple ingredients, like nuts, dates, coconut and avocado. YES, AVOCADO! It’s amazingly creamy. Not only is this made only from REAL food ingredients, it also has antioxidants, lots of healthy fats, fiber, protein and magnesium. I call that a win!
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Almond Joy Ice Cream Cake
- 3/4 cup almonds
- 1/3 cup unsweetened shredded coconut
- 3/4 cup medjool dates
- Dash of pink salt
- Dash of vanilla
- Splash of water if dry
- 2 ripe avocados
- 1/4 cup raw cacao powder to taste
- 1/4 cup coconut oil melted
- 1/3 cup pure maple syrup or honey to taste
- 1 Tbs vanilla extract
- pinch Himalayan pink salt
Almond Cream Layer:
- 1 can coconut milk refrigerated, solid cream only
- 1/4 cup coconut oil melted
- 1/4 cup natural almond butter
- 3 Tbs pure maple syrup or honey to taste
- 1 tsp vanilla extract
- 1 tsp almond extract
Coconut Cream Layer:
- 1/2 cup coconut cream from 1 can refrigerated coconut milk
- 3 Tbs coconut oil melted
- 3/4 cup unsweetened shredded coconut or 1/4 cup coconut butter
- 3 Tbs pure maple syrup to taste
- 1 Tbs coconut water leftover from can
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 2 oz dark chocolate chopped, about 1/4 cup chocolate chips
- 2 Tbs coconut milk leftover from can
- 3 Tbs unsweetened shredded coconut optional, for garnish
- chopped almonds optional, for garnish
To make the crust:
- Pulse ingredients in a food processor until sticky crumbles form.
- Press into parchment-lined 7" springform pan.
To make the chocolate cream:
- Blend all ingredients in a food processor. Taste & adjust.
- Set in freezer to firm up for 30 minutes.
To make the almond cream:
- Rinse food processor. Carefully scoop out the solid cream from the can of refrigerated coconut milk. Add remaining ingredients to a food processor and blend until smooth. Taste & adjust.
- Carefully spread on top of chocolate layer. Set in freezer to firm up for 45-60 minutes.
To make the coconut cream:
- Rinse food processor again and blend the coconut shreds into coconut butter (takes about 10 minutes, scraping down the sides as needed). Add the remaining ingredients. Taste & adjust. Carefully spread on top of almond layer. Set in freezer to firm up for 45 minutes.
To make the ganache:
- Heat the coconut milk to simmering and pour over the chocolate. Let it sit for 3 minutes to melt it. Whisk smooth and pour over the cake. Sprinkle coconut shreds on top.