Coconut-Almond Chocolate Chunk Ice Cream

Total Time

Prep: 10 min. + chilling Process: 15 min. + freezing


16 servings (2 quarts)

Updated: Oct. 27, 2023
This ice cream tastes like Almond Joy candy bars. Using a toaster oven and countertop ice cream maker couldn't make this any easier. It took several tries to find the right textures. I landed on sliced almonds, unsweetened finely shredded coconut and chopped chocolate. —Linda Kirkpatrick, Westminster, Maryland
Coconut-Almond Chocolate Chunk Ice Cream Recipe photo by Taste of Home


  • 2 cups whole milk
  • 1-1/4 cups sugar
  • 2-1/2 cups heavy whipping cream
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup unsweetened shredded coconut, toasted
  • 1/3 cup sliced almonds, coarsely chopped and toasted
  • 4 ounces semisweet chocolate, coarsely chopped


  1. In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and extracts. Press plastic wrap onto surface of milk mixture. Refrigerate several hours or overnight.
  2. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, adding coconut, almonds and chocolate during the last 5 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.)
  3. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 278 calories, 20g fat (12g saturated fat), 45mg cholesterol, 24mg sodium, 23g carbohydrate (22g sugars, 1g fiber), 3g protein.