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Quick Almond Joy Ice Cream

Jessica T. Brown
Creamy, vegan Almond Joy Ice Cream made with frozen bananas, coconut cream, and almond extract, loaded with coconut flakes, chopped almonds, and chocolate chips.
Quick, no-churn, and freezer-friendly for a healthy, indulgent treat
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Prep Time 10 minutes
Cook Time 0 minutes
Freezing Time 4 hours
Course Dessert, Snack, Vegan
Cuisine American
Servings 6

Equipment

  • 1 High-Powered Blender
  • 1 Food Processor
  • Ice Cream Scoop
  • Freezer-Safe Container
  • 1 Spatula

Ingredients
  

  • 3 large bananas sliced and frozen
  • 1/2 cup coconut cream or plant-based milk
  • 2 tablespoons maple syrup
  • 1 teaspoon almond extract
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup unsalted almonds roughly chopped
  • 1/2 cup vegan chocolate chips

Instructions
 

  • Prepare Frozen Bananas: Begin by slicing the bananas into even pieces and placing them in the freezer for several hours or until fully frozen.
    Freezing the bananas first ensures a creamy, smooth texture when blended, creating a naturally sweet and thick ice cream base without added dairy.
  • Blend Base Ingredients: Transfer the frozen banana slices into a high-powered blender or food processor.
    Add the coconut cream or plant-based milk, maple syrup, and almond extract.
    Blend on high speed, pausing to scrape down the sides as needed, until the mixture is smooth, creamy, and uniform in consistency, forming the foundation for the ice cream.
  • Incorporate Mix-Ins: Gently fold in the unsweetened coconut flakes, chopped almonds, and vegan chocolate chips using a spatula.
    Stir until the mix-ins are evenly distributed throughout the creamy banana base, ensuring every bite has a balance of crunch, chocolate, and tropical flavor.
  • Transfer to Freezer Container: Pour the blended ice cream mixture into a freezer-safe, airtight container.
    Smooth the top with a spatula and cover securely to prevent freezer burn.
    This step locks in flavor and keeps the texture consistent while the ice cream solidifies.
  • Freeze and Serve: Place the container in the freezer for 3–4 hours or until fully set.
    Before serving, remove from the freezer and let the ice cream thaw for 5–10 minutes to soften slightly, making it easy to scoop.
    Use an ice cream scoop to portion into bowls or cones and enjoy a rich, creamy, vegan dessert.

Notes

  • Use fully frozen bananas to achieve a creamy, ice-cream-like texture without churning.
  • Coconut cream adds richness, but cold plant-based milk can be a lighter alternative.
  • Maple syrup balances the natural banana sweetness, but you can substitute agave or honey.
  • Adjust mix-ins (coconut flakes, almonds, chocolate chips) to taste for crunch and flavor.
  • Let ice cream thaw 5–10 minutes before scooping to ensure easy serving.
  • Store in an airtight container to maintain texture and prevent freezer burn.
  • This recipe is naturally vegan, dairy-free, and gluten-free.