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When I heard that National Ice Cream Day was July 21st and that July is National Ice Cream Month, I couldn’t wait to come up with something extra special. So our family sat around the living room and brainstormed dessert ideas that included ice cream. After a lot of debating, we came to the conclusion that creating an ice cream pie, inspired by a candy bar, would be a fun idea. And while our family has many different “favorite” candy bars, as soon as I mentioned “Almond Joy”, they were all in! The combination of toasted coconut and toasted almond ice cream, with chocolate ganache, on a chocolate pie crust and topped with shredded coconut and almonds, sounded so good, they made me go to the store immediately to pick up all of the ingredients.
Make Sure to Plan Ahead
First things first, I have to tell you that while this ice cream pie does not need to be baked, it does take a while to freeze the ice cream. Ideally, you want to give yourself enough time for the ice cream to completely freeze. I recommend making the ice cream the day before you need the pie. You’ll also need another couple of hours for the chocolate ganache to set, so give yourself ample time when planning.
Prep the Coconut and Almonds
The first thing you’ll want to do, is toast the coconut and almonds (separately). Just place them into a small pan, on medium heat and stir often! They will burn quickly if you aren’t paying attention, so make sure to focus on them and keep stirring. When they turn a nice, toasty brown, they are ready!
You can set the coconut aside, but you’ll want to place the toasted almonds on a piece of parchment or wax paper. Melt some chocolate in the microwave (I used dark chocolate chips) and then drizzle it over the almond slices. Once you’re done, place that into the freezer for about 5-10 minutes. You’ll want the chocolate to be firm before you place them in the ice cream.
No Time Crust Option
If you need a quick option, most supermarkets sell ready-made OREO pie crust. This will save you a step, if you don’t mind the store-bought crust.
No Time Ice Cream Option
If you’re short on time or not feeling bold enough to make your own ice cream, you can purchase toasted coconut ice cream at your local grocery store or specialty ice cream shop. You’ll need about a gallon. You can still mix in the toasted almonds drizzled with chocolate, if you’d like, or you can leave them out and sprinkle them on top.
Toasted Coconut Ice Cream
If you’ve decided to try making homemade ice cream, bravo! This was actually my FIRST time making it and it was a lot less scary than I thought it would be. So, if I can do it, you can too!
Keep in mind that you’ll need a freezer safe container to store it in, while it’s freezing and you’ll need to leave it in the freezer for 12-18 hours (depending on your freezer). I allowed my ice cream to firm up just a bit before I added it to the pie pan. I thought it would be easier than waiting until it was fully frozen.
Chocolate Ganache Sauce
The fun part about the chocolate ganache is that you can switch it up, depending on your taste. So if you love dark chocolate, use dark chocolate chips. We used semi-sweet for our pie and it was the perfect amount of sweetness for our family.
Inspired by one of our favorite candy bars, Almond Joy, this no bake pie features homemade toasted coconut and almond ice cream, chocolate ganache and an oreo crust.
Oreo Pie Crust
- 24 OREO cookies
- 1/4 cup unsalted butter (melted)
Toasted Coconut and Almond Ice Cream
- 2 cups heavy cream (refrigerated)
- 14 oz sweetened condensed milk
- 1 cup coconut milk
- 1 cup sweetened coconut flakes (toasted)
- 1 cup sliced almonds (toasted)
- 1/2 cup dark chocolate chips (melted)
- 2 tbsp vanilla extract
- 4 oz semisweet chocolate
- 1/2 cup heavy cream
- sweetened coconut flakes
- sliced almonds
- Add whole OREO cookies to food processor and blend until it's the same consistency as bread crumbs.
- Melt butter, add to OREO crumbs, combine until well blended.
- Put mixture into a 9 or 10 inch pie pan and press evenly (approx. 1/8 in thick) onto the bottom and up the sides, so the pan is completely covered.
- Refrigerate for at least an hour to prevent crumbling.
Toasted Coconut and Almond Ice Cream
- In a pan, over medium heat, toast the coconut until browned. Make sure to stir continuously so it doesn't burn. Set aside.
- In a pan, over medium heat, toast the almond slices until browned. Make sure to stir continuously so they don't burn. Place on a piece of wax or parchment paper.
- Melt chocolate chips in a microwaveable dish and drizzle all over the almond slices. Place the sheet of almonds in the freezer for 5 minutes (until chocolate is firm).
- In a large bowl, whip heavy cream until stiff peaks form.
- Add condensed milk, coconut milk and vanilla and whip until smooth.
- Fold toasted coconut and toasted almonds with chocolate, into the cream mixture.
- Place the mixture into a freezer safe container and freeze for approx. 3-4 hours.
- Remove from freezer and pour ice cream mixture into the pie pan, on top of the pie crust. Make sure to leave space for the ganache topping.
- Add chocolate chips to a medium bowl.
- Pour heavy cream into a microwave safe bowl and heat for approx. 45 seconds.
- Pour warm heavy cream over the chocolate chips and let sit for 2 minutes.
- Whisk until combined and smooth.
Putting the Pie Together
- Remove pie dish from the freezer and pour ganache on top of ice cream. Use a spatula to spread it evenly.
- Place pie pan back into the freezer for approx. 1-2 hours or until the ganache is firm.
- Sprinkle coconut flakes and sliced almonds on top, as garnish.
- Prep Time: 60 minutes
- Category: Dessert
- Cuisine: American
Do you think you’d enjoy this no bake almond joy ice cream pie? We sure did! If you could turn any candy bar into an ice cream pie, which one would you choose? Comment below and let us know! Maybe we’ll try your idea next!
Don’t forget to check out our other family-friendly recipes!