Ninja Creami Almond Joy Ice Cream

You know that feeling when you bite into an Almond Joy? The sweet coconut, the rich chocolate, the satisfying crunch of an almond. It’s a flavor combo that just works. It’s a classic for a reason.

But what if you could take that classic candy bar and turn it into something even better? Something richer, creamier, and ridiculously delicious?

That’s where the Ninja Creami comes in. This isn’t just a recipe for ice cream. This is a ticket to a tropical paradise, all in a single pint. It’s a nostalgic trip you can take whenever you want, and it’s so easy you’ll wonder why you ever bought ice cream from the store.

The Recipe Lowdown

This recipe is simple, even if you’ve never made homemade ice cream before. The best part? It doesn’t take much hands-on time.

Prep time: About 15 minutes.

Total time: About 1 hour and 15 minutes (most of that is just waiting for it to freeze).

Servings: 4 people.

Need to make more? No problem. The Ninja Creami pints are designed for specific amounts, so if you’re making a bigger batch, just use more pints.

Servings	Coconut Milk	Heavy Cream	Milk	Sugar	Shredded Coconut	Chocolate Chips	Chopped Almonds
4	1 cup	1/2 cup	1/2 cup	1/2 cup	1/2 cup	1/2 cup	1/2 cup
8	2 cups	1 cup	1 cup	1 cup	1 cup	1 cup	1 cup
12	3 cups	1.5 cups	1.5 cups	1.5 cups	1.5 cups	1.5 cups	1.5 cups

Difficulty level: Easy. You just need a Ninja Creami and a little patience.

Tools of the trade:

• A blender
• Your Ninja Creami pint
• The Ninja Creami machine
• Measuring cups and spoons
• A mixing spoon or spatula
• An ice cream scoop

The good news? This recipe is perfect for making ahead of time. You can prep the base and leave it in your freezer for a couple of weeks. When the craving hits, just grab it, spin it, and you’re good to go.

Ingredients: The Building Blocks of Bliss

We’re going for a simple ingredient list here. The goal is maximum flavor without a ton of fuss.

• 1 cup coconut milk: This is the heart and soul of our ice cream. Go for a full-fat canned version. Trust me on this. It gives you that rich, creamy texture and a delicious, distinct flavor you just can’t fake.
• ½ cup heavy cream: This is what makes the ice cream taste so decadent. It’s all about that luscious, velvety mouthfeel.
• ½ cup milk (or a non-dairy option): I like whole milk here for a balanced texture, but feel free to use your favorite non-dairy milk, like almond or oat milk.
• ½ cup sweetened shredded coconut: We’re putting some of this in the base and some in as a mix-in. The whole pint will taste like coconut.
• ½ cup chopped almonds: You need that crunch! For the best flavor, toast your almonds lightly in a dry pan on the stove. It takes just a minute or two and makes a huge difference.
• ½ cup chocolate chips (or chopped dark chocolate): I recently tried chopping up a good quality dark chocolate bar instead of using chips, and wow. The flavor is so much more intense.
• ½ cup sugar (or a sweetener): This is our main sweetener. You can use honey or agave, but just know it might slightly change the texture.
• 1 tsp vanilla extract: The secret ingredient that makes all the flavors sing.
• A pinch of salt: Don’t skip this. A little salt balances the sweetness and makes everything pop.

Step-by-Step Method: Let’s Do This!

Ready? Let’s make some ice cream.

Step 1: The Base.

Grab your blender. Add the coconut milk, heavy cream, milk, sugar, and vanilla extract. This is where we get a little crafty. We want that coconut flavor everywhere. So, add ¼ cup of the shredded coconut to the blender too. Blend it all until it’s smooth and uniform. It should be light, creamy, and smell amazing.

My pro tip? Want even more coconut flavor? Toast that shredded coconut slightly before you blend it. Just a few minutes in a dry pan on medium heat until it’s fragrant and a little golden.

Step 2: The Mix-Ins.

Pour the blended mixture into your Ninja Creami pint. Now, stir in the rest of the shredded coconut (that’s another ¼ cup) and about ¼ cup of your chocolate chips. We’re only adding a portion of the mix-ins now so they get beautifully integrated into the final churn.

A common mistake to avoid: Don’t add all the mix-ins now! The Ninja Creami’s blades will pulverize them, and you’ll lose that awesome chunky texture you’re after.

Step 3: The Freeze.

This is the hardest part: the waiting game. Put your covered pint in the freezer. You’re looking for it to be firm, but not rock-solid. This usually takes 1 to 2 hours. The surface will be hard, and the mix-ins will be suspended throughout.

Step 4: The Spin.

Time for the magic show! Put your frozen pint into the Ninja Creami and press the “Ice Cream” button. This is when the machine does its thing, transforming that frozen block into a silky, smooth, and incredibly creamy dessert.

What to look for: After the first spin, it might look a little crumbly or powdery. Don’t panic! That’s totally normal. Just use the “Re-spin” function.

Step 5: The Final Fold.

Okay, now for the best part. Once you have that perfect creamy texture, it’s time to fold in our final mix-ins. Gently stir in the remaining ¼ cup of chopped almonds and ¼ cup of chocolate chips. This is your chance to get it nice and chunky. You want big, satisfying pieces of chocolate and nuts. The contrast between the smooth ice cream and the crunch is everything.

Variations & Customization

This recipe is just a starting point. Feel free to play with it and make it your own!

Need to modify it?

• Gluten-Free: This recipe is naturally gluten-free. Score!
• Vegan: Use vegan-friendly chocolate chips, and swap the heavy cream for full-fat coconut cream (that’s the solid part from a chilled can of coconut milk).
• Sugar-Free: Use a sugar-free sweetener like monk fruit and make sure your chocolate chips are also sugar-free.

Feeling fancy?

• For an everyday version, just use what you have on hand.
• For a fancy version, toast those almonds and chop a high-quality dark chocolate bar yourself. Drizzle some melted chocolate over the top when you serve it.

Mix it up for the season:

• Summer: Top it with fresh raspberries or strawberries for a fruity twist.
• Winter: Add a pinch of cinnamon or a dash of nutmeg to the base for a cozy, warming flavor.

Serving & Storage

You did it! Now it’s time to enjoy the reward.

How to serve:

Scoop your ice cream into bowls or cones. For a beautiful finish, sprinkle a few extra toasted almonds, a pinch of coconut flakes, and maybe some mini chocolate chips on top.

What to eat with it:

This ice cream is rich, so it pairs perfectly with a light fruit salad or a simple piece of coconut macaron.

Got leftovers?

Just smooth the top of the ice cream in the pint, put the lid on, and pop it back in the freezer. When you’re ready for more, just put the pint back in the Ninja Creami and spin it again. The machine will work its magic to get that perfect texture back.

Enjoy every single scoop of this ice cream. You just mastered a nostalgic treat at home. What flavor are you going to try next?

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