Sometimes You Feel Like a Nut: Almond Joy Ice Cream Bombe

How? We reinvented the candy bar. While you’ve seen us make Snickers into a delightful frozen confection, turn movie snacks into cookies, this time, we’ve taken our candy hacking to a whole ‘nother level. Almond Joy, meet Ice Cream Cake. We think you’ll get along beautifully.

Ingredients:

– 1 quart chocolate ice cream

– 1 quart coconut ice cream

– 1/2 cup chopped almonds

– 4 oz shaved coconut (plus more for dusting)

– Almond Joy bars for topping

Tools:
 -A small freezable mixing bowl about 6-8 inches wide

First, put your mixing bowl in the freezer and let it cool for 20 minutes. While you wait, soften your chocolate ice cream by letting it sit at room temperature for about 15 minutes, until the sides get “melty”.

Remove the mixing bowl from the freezer and mix together the softened chocolate ice cream and almonds. Spread the ice cream evenly on the bottom and up the sides of the mixing bowl, forming a concave layer that reaches the rims. Put in the freezer and after 20 minutes, smooth out any bumps with a spatula. Freeze for another hour until the chocolate layer is solid.

Remove the coconut ice cream and defrost for about 20 minutes. When melted enough to mix by spoon, add coconut ice cream and coconut shavings in a large mixing bowl and combine. Take out the chocolate ice cream from the freezer and cover the chocolate ice cream with the coconut ice cream. Fill it until the coconut ice cream reaches the top, and smooth with a spatula. Cover and put it back in the freezer for about 4 hours, preferably overnight.

To remove the bombe from the mold, dip the bombe into a large bowl of hot water to warm the outsides. Continue dipping until the bombe easily slips out of the mixing bowl when inverted. Wipe the spills off from around the bombe and put in the freezer to set for another hour. Serve when you’re ready to dig in!

What other candy bars would you like converted into ice cream? Let us know in the comments!