These Almond Joy Ice Cream Bars are going to rock your world this summer! They are super simple to throw together, only require a small handful of ingredients, are gluten-free, and look store bought! If you’re a coconut, almond, chocolate kind of kid-at-heart, then these are for you!
Holy guacamole! Can you believe it is truly summer?! And you know what that means, right?
Legit, my favorite week.
Popsicle week is so fun, because us food bloggers just throw a TON of cold treats in your face, all in the same week. And this year, I’m definitely here to party!
I guess you could say I was really stoked after my Strawberry Chocolate Chunk Ice Cream Pops turned out so amazing, so I have become an ice cream pop machine. It helps that the mold I ordered is so dang cute. Um, I also happen to own the mini version too! Eek!
So, this one is super simple. I used my favorite Talenti gelato (not a sponsored post, I’m seriously just telling you how much I love it): the coconut almond chocolate! It already is like one big Almond Joy bar! To that, I mixed in…you guessed it, Almond Joy bars.
You could totally do this another way too: you could use just the straight coconut gelato, add chopped almonds and chopped up chocolate chips, and that’s great too (I put this option in the recipe “notes” below)OR you could start with just a vanilla base (please use something AMAZING), add a drop of coconut extract, coconut flakes, almonds and chocolate. Those work too. I just wanted to cut out the extra steps, so I went straight for the gold.
Anyways! Stir those up, spoon it into your mold, freeze, dip in chocolate shell and you’re good to go! Drooling yet? I am!
Ready to make some?!
Almond Joy Ice Cream Bars
Recipe by Melissa @ Treats With A Twist
Makes 4 Ice Cream Bars
1 heaping cup coconut almond chocolate Talenti gelato*
2 Almond Joy candy bars
1 cup semisweet chocolate chips
2 Tbs. coconut oil
chopped almonds and unsweetened shredded coconut (for dipping)
Make sure your popsicle molds are clean and ready. Quickly chop up two Almond Joy candy bars and stir them into the gelato. Using a spoon, spoon the gelato into the molds, evenly distributing it and smoothing the tops of each.
Insert sticks. Cover the molds with a piece of parchment and transfer them to the freezer to freeze for 6 hours, or overnight.
Once they are fully frozen, make your chocolate shell.
In a microwave-safe bowl (or over a double-boiler) melt the chocolate chips until they are silky smooth. Whisk in the coconut oil. Have your chopped almonds and coconut flakes ready in bowls, creating an assembly line.
There are 2 ways you can approach this:
One: carefully remove an ice cream pop from the mold, quickly dip it in chocolate, shaking off the excess, then place it on a piece of parchment. Repeat for all of the ice cream bars then quickly put them in the freezer. After 30 minutes, remove them from the freezer, dip the end of the chocolate bar again in chocolate, then in coconut on one side and almonds in the other. Return them to the freezer.
OR Two: dip each chocolate bar in the melted chocolate and immediately dip them in chopped almonds and coconut. Place them on a piece of parchment and place them into the freezer immediately after you’re done. Once the chocolate is fully set, they’re ready!
*You could also use Talenti coconut gelato. The point is to use your favorite, most wonderful ice cream or gelato possible, so that’s exactly what I did here. If you swap for just the coconut, then quickly mix in 2 Tbs. chopped almonds and 2 Tbs. chopped semisweet chocolate.
To Print this recipe, copy and paste the text portion into a blank document on your computer and hit “print.” Nice and simple, just like the old days.
And don’t forget to keep your eyes peeled for amazing popsicles around the web this week. And check out Billy’s official page for Popsicle Week, because he’ll update it with ALL of the recipes at the end of the week!!