I don't actually like Almond Joy bars. I find them too sweet for my taste. But I love the combination of coconut, chocolate, and almonds when it's done right. As a Snickers fan, I appreciate that contrast of rich chocolate, nutty crunch, and just the right amount of sweetness.
So I created this Ninja Creami Almond Joy Ice Cream to capture what makes that flavor combo so irresistible -without the sugar overload. The result? A dairy-free, coconut-based ice cream that's creamy, balanced, and honestly better than the candy bar.
For those who don't know, Almond Joy is a classic American candy bar that's been around since 1946. It was created by the Peter Paul Candy Manufacturing Company, a Connecticut business founded by six Armenian immigrants who built it from a small candy shop into a nationally beloved brand. The bar features sweet shredded coconut topped with whole almonds, all coated in milk chocolate. It's the "nutty" sibling to Mounds (same coconut center, but dark chocolate and no almonds).
This homemade version uses full-fat coconut milk for that rich, tropical creaminess, plus real dark chocolate chunks, crunchy almonds, and shredded coconut mixed right in. No dairy, no pudding mix, no gums, just real ingredients that taste amazing.
The best part? You can customize the base- swap the coconut milk for my Low-Calorie Vanilla Ice Cream or High-Protein Vanilla Base and add the Almond Joy mix-ins to fit your dietary goals.
Jump to:
- Why You'll Love This Recipe
- Ingredients You'll Need
- Substitution and Additions
- How to Make Almond Joy Ice Cream
- 🍒Fun Mix-Ins and Topping Ideas
- 🍽️What Goes Well With This
- 👪Serving Size
- 🌀Tools You’ll Need
- Tips for Success
- Recipe FAQs
- More Classic Ice Cream Recipes
- Fun Ice Cream Flavors
- Did you try this recipe?
- Ninja Creami Almond Joy Ice Cream (Dairy-Free)
Why You'll Love This Recipe
- 100% Dairy-Free – Full-fat coconut milk creates incredible creaminess without any dairy
- No Pudding Mix or Gums – Just real, wholesome ingredients you can pronounce
- Tastes Like the Candy Bar – All three signature flavors: coconut, chocolate, AND almonds
- Naturally Sweetened – Agave syrup instead of refined sugar (easily swap for maple or monk fruit)
- Vegan-Friendly – Perfect for plant-based eaters who miss candy bar flavors
- Easy 5-Step Process – Blend, freeze, spin, mix-in, enjoy!
- Customizable Base – Use this recipe as-is or swap in your favorite vanilla base
- Real Texture Contrast – Crunchy almonds + chewy coconut + creamy base = perfection
- Better Than Store-Bought – No artificial flavors, preservatives, or mystery ingredients
Ingredients You'll Need
For this recipe, I use:
- Coconut milk – Gives the ice cream a rich and creamy base.
- Oat milk – Lightens it up while keeping it smooth.
- Vanilla bean paste – Adds a deep vanilla flavor.
- Agave syrup – Naturally sweetens the mix without refined sugar.
- Almond extract (optional) – Enhances the nutty almond taste.
- Almond nuts – Adds crunch and that signature flavor.
- Dark chocolate – Because chocolate makes everything better!
- Dried shredded coconut – For extra coconut goodness. Use sweetened or unsweetened, it's up to you!
See recipe card for quantities.
Substitution and Additions
- Replace coconut milk with cashew milk for a lighter texture.
- Use maple syrup instead of agave for a different sweetness.
- Swap dark chocolate for milk chocolate if you prefer a milder taste.
- Add protein powder to turn this into a high-protein treat!
How to Make Almond Joy Ice Cream
- Blend the base – In a blender, combine coconut milk, oat milk, vanilla bean paste, agave syrup, and almond extract (if using). Blend until smooth.
- Freeze – Pour the mixture into a Ninja Creami pint container. Freeze for 24 hours.
- Spin – Place the frozen pint into the Ninja Creami and process using the Ice Cream setting.
- Add mix-ins – After the first spin, add almonds, chocolate chunks, and shredded coconut. Use the Mix-In setting.
- Enjoy – Scoop and serve with your favorite toppings!
🍒Fun Mix-Ins and Topping Ideas
- 🍫 Chocolate Chips – Extra bursts of chocolatey goodness.
- 🥥 Toasted Coconut – Brings a deeper coconut flavor.
- 🌰 Crushed Almonds – Adds even more crunch.
- 🍪 Cookie Crumbles – For a cookies-and-cream twist.
- 🍯 Caramel Swirl – A sweet contrast to the chocolate.
🍽️What Goes Well With This
- Chocolate chip cookies – Make an epic ice cream sandwich.
- Espresso – Turn it into an affogato.
- Coconut macaroons – The perfect crunchy side.
- Brownies – Fudgy brownies + Almond Joy ice cream = magic.
- Honey-roasted nuts – More crunch and a caramelized touch.
👪Serving Size
This recipe is made for the Ninja Creami Deluxe, yielding 4 servings.
🌀Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: Perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: For freezing and storing your ice cream.
Tips for Success
- If too crumbly, add 1-2 tablespoon of any milk. Respin until desired texture is achieved.
- Chill mix-ins before adding to prevent melting.
- Use full-fat coconut milk for the creamiest results.
- Sweeten to taste – Adjust agave syrup based on your preference.
- Don’t overfill the pint – Leave space for mix-ins!
Recipe FAQs
Almond Joy is a mix of coconut, chocolate, and almonds. It’s like a candy bar in ice cream form!
While traditional Almond Joy bars contain sugar, this homemade version uses natural ingredients like agave and oat milk, making it a healthier choice!
More Classic Ice Cream Recipes
Looking for other recipes like this? Try these:
Fun Ice Cream Flavors
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Almond Joy Ice Cream (Dairy-Free)
Equipment
- 1 Ninja Creami Deluxe Ice Cream maker
- 1 Blender
- 24 ounces Ninja Container Pint
Ingredients
- 1½ cup Full-fat Coconut milk
- 1 cup Oat milk
- 4 tablespoons Agave syrup or monk fruit or allulose
- 1 teaspoon Vanilla bean paste
- ¼ teaspoon Almond extract optional, LorAnn Brand
- 2 tablespoons Almond nuts chopped
- 2 tablespoons Dark chocolate chopped
- 2 tablespoons Dried shredded coconut
Instructions
- Blend the Base – In a blender, combine coconut milk, oat milk, vanilla, agave, and almond extract (optional).1½ cup Full-fat Coconut milk, 1 cup Oat milk, 4 tablespoons Agave syrup, 1 teaspoon Vanilla bean paste, ¼ teaspoon Almond extract
- Freeze – Pour the mixture into a Ninja Creami pint container and freeze for 24 hours.
- Spin – Insert the frozen pint into the Ninja Creami, select the “Ice Cream” function, and let the machine work its magic.
- Mix-Ins – Add chopped almonds, shredded coconut, and chocolate chips. Use the “Mix-In” function.2 tablespoons Almond nuts, 2 tablespoons Dark chocolate, 2 tablespoons Dried shredded coconut
- Enjoy! – Scoop, serve, and savor this Almond Joy-inspired treat!
Notes
- If too crumbly, add 1-2 tablespoon of any milk. Respin until desired texture is achieved.
- Chill mix-ins before adding to prevent melting.
- Use full-fat coconut milk for the creamiest results.
- Sweeten to taste – Adjust agave syrup based on your preference.
- Don’t overfill the pint – Leave space for mix-ins!
sara says
Oat milk is basically sugar and has no real nutritive value. Broken down starch to basically maltose. As a nutritionist I love this recipe but, for many who already have insulin dysregulation such as most Americans a better option might be using a light coconut milk instead or other lower GL milk options. Makes no sense to use a lower GL alternative for sugar then use sugar milk.
Rose Sioson says
Thanks for the detailed feedback, this is helpful. Oat milk was mainly a swap for texture and dairy-free convenience, not a lower-sugar choice. Light coconut milk is a solid substitute if you want to bring the sugar content down, it should work fine in the base without messing with the texture too much.
Rose says
This tasted just like the candy bar but even creamier. The coconut and almond flavors really shine—great for anyone avoiding dairy. I hope you all enjoy it just as much. Let me know if you try it!