Put your ice cream maker to good use with this delicious vegan almond joy ice cream recipe that comes to us from Fried Dandelions. Don’t have an ice cream maker? One glance at this gluten- and soy-free recipe and you’ll want to go out and buy one.

½ c unsweetened shredded coconut
1 can coconut cream (thicker than coconut milk)
¼ c maple syrup
2-3 t almond extract, depending on how strong you want the almond flavor
2 ounces dark chocolate
1 T coconut oil, optional

1. Spread coconut out on a parchment lined caking sheet. Place in the oven at 350 degrees for about 5 minutes while the coconut toasts. Keep an eye on it because it goes quickly! As soon as you smell it it’s probably done! Remove coconut from oven and set aside.

2. Pour coconut cream, maple syrup, and almond extract into a storage container and whisk together. Add coconut and mix. Cover and place in the fridge for at least 3 hours to chill (this will make the freezing process easier).

3. Once chilled, pour the mixture into your ice cream maker and churn according to machine instructions.

4. While it is churning, place the chocolate in a microwave safe bowl. If you would like, add the coconut oil as well. The coconut oil will make the chocolate freeze into chips very easily, and will make it a little smoother to work with, but is by no means necessary so if you are watching your oil intake feel free to leave it out.

5. Place the bowl of chocolate in the microwave and heat for 1 minute until melted. Line a jelly roll pan (that fits in your freezer) with a piece of parchment paper and pour the chocolate on top. Use a spatula to spread it, almost like you are painting the parchment. Place it in the freezer to freeze—it only needs about 5 minutes.

6. Once the ice cream is nearly done, remove the now frozen chocolate from the freezer. Using a fork, break up the chocolate into flakes. You can pull at the edges of the parchment paper to help with this process. Don’t use your fingers or you will melt all of your chocolate! Add the flakes into the ice cream during the last minute of churning and allow it to mix in.

7. Remove the ice cream from the ice cream maker and place into a storage container. You can eat the ice cream right away, or place it in the freezer to allow it to freeze completely. Let it sit at room temperature for a few minutes before serving for easy scooping.

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This recipe comes to us courtesy of Sarah at Fried Dandelions. Check out Fried Dandelions for more vegan recipe ideas!