Almond Joy Chocolate & Coconut Ice Cream

• 1/4 cups Heavy Cream
• 1-1/2 ounce, weight Bittersweet Chocolate, Chopped
• 1/2 cups Sweetened Coconut Flakes
• 1 quart High-quality Ice Cream, Softened
• 4-7/8 ounces, weight Almond Joy Bars (8 Mini Bars), Chopped

1. Heat cream in a small saucepan set over medium heat, stirring frequently. Remove from heat when hot, but not boiling.
2. Place chopped chocolate in a medium bowl. Pour hot cream over chocolate and whisk until a smooth chocolate sauce forms. Set aside to cool.
3. In a medium frying pan set over medium heat, toast coconut until light golden brown, stirring frequently, about 5 minutes. Set aside to cool.
4. Place softened ice cream in a large bowl. Stir in coconut flakes and Almond Joy pieces.
5. Drizzle in 2 tablespoons chocolate sauce and stir in slightly. Do not stir in all the way or it will turn the ice cream brown.
6. Transfer ice cream to a freezer-safe container. Cover and place in the freezer until ice cream re-freezes, at least 4 hours. Serve.

ubc, chocolate, sweetened coconut flakes, cream, weight almond joy

Taken from tastykitchen.com/recipes/desserts/almond-joy-chocolate-coconut-ice-cream/ (may not work)