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slice of almond joy ice cream pie featuring toasted coconut and almond ice cream topped with chocolate ganage

No Bake Almond Joy Ice Cream Pie

  • Total Time: 900 minutes
  • Yield: 8 slices 1x


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

Chocolate Ganache

  • 4 oz semisweet chocolate
  • 1/2 cup heavy cream


  • sweetened coconut flakes
  • sliced almonds


Pie Crust

  1. Add whole OREO cookies to food processor and blend until it's the same consistency as bread crumbs.
  2. Melt butter, add to OREO crumbs, combine until well blended.
  3. 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.
  4. Refrigerate for at least an hour to prevent crumbling.

Toasted Coconut and Almond Ice Cream

  1. In a pan, over medium heat, toast the coconut until browned. Make sure to stir continuously so it doesn't burn. Set aside.
  2. 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.
  3. 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).
  4. In a large bowl, whip heavy cream until stiff peaks form.
  5. Add condensed milk, coconut milk and vanilla and whip until smooth.
  6. Fold toasted coconut and toasted almonds with chocolate, into the cream mixture.
  7. Place the mixture into a freezer safe container and freeze for approx. 3-4 hours.
  8. 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.

Chocolate Ganache

  1. Add chocolate chips to a medium bowl.
  2. Pour heavy cream into a microwave safe bowl and heat for approx. 45 seconds.
  3. Pour warm heavy cream over the chocolate chips and let sit for 2 minutes.
  4. Whisk until combined and smooth.

Putting the Pie Together

  1. Remove pie dish from the freezer and pour ganache on top of ice cream. Use a spatula to spread it evenly.
  2. Place pie pan back into the freezer for approx. 1-2 hours or until the ganache is firm.
  3. Sprinkle coconut flakes and sliced almonds on top, as garnish.
  • Prep Time: 60 minutes
  • Category: Dessert
  • Cuisine: American