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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