Ingredients
- 2 cans full fat coconut milk
- 1/2 cup maple syrup
- 1 1/2 tbsp vanilla extract
- 1 dark chocolate
- 1/4 cup sliced almonds
- 1/2 cup Unsweetened Coconut Flakes
Servings:
Instructions
- In a blender,mix together the coconut milk, maple syrup, and vanilla extract. Pour the mixture into a Tupperware box and freeze it overnight. The next day, take half of the frozen mixture and add it to a food processor. Mix it on high until it resembles frozen yogurt and put it back into a storage container. Repeat this process with the other half of the mixture. Return the blended ice cream to the freeze for 30 minutes before serving.
- To assemble, melt the chocolate chips in a saucepan over low heat, to prevent burning the chocolate. Serve each Almond Joy Sunday with a scoop of the ice cream. Drizzle the melted chocolate on top, then sprinkle with coconut flakes and sliced almonds. Serve immediately.