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Almond Joy Ice Cream Cake

Flavors of chocolate, almond and coconut all in one delectable ice cream cake! The classic candy bar made over into a healthier dessert.
Total Time3 hrs
Servings: 12 slices

Ingredients

Crust:

  • 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

Chocolate layer:

  • 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

Ganache:

  • 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

Instructions

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.

Notes

Keep frozen (or it will lose its shape!)
I like to transfer this cake to the fridge as I cook dinner and then when we're ready for dessert an hour or so later, I slice and set on the counter about 5 minutes and it's perfect.
You can also thaw on the counter top for about 20-30 minutes or to your desired consistency.
I used a 7" springform pan. Larger (standard size) pans will result in flatter/shorter layers. You can double the recipe to fill a large pan.