hey there today we're making Almond Joy ice cream, which I thought was fitting it being October and all and Halloween and candy, so why not try a candy ice cream. So what we're going to do with this ice cream is have a chocolate chocolate ice cream with an Almond Joy coconut filling with chopped almonds. Almond Joy is one of my favorite candies, chocolates and it didn't used to be that way when I was little I've really come to love coconut and chocolate and almonds all together in one. So I'm excited to make this ice cream and hopefully it will turn out first we're going to prepare a chocolate to make for our chocolate ice cream or chocolate is finished. So we're just going to add it to our bowl. And because this is Almond Joy, I'm going to add a little bit of almond or I mean coconut extract to this and this is completely new to me about half a teaspoon there. I don't normally add coconut extract to but we're gonna try this out
sounds good.
And then instead of doing a regular cream bass ice cream, we are going to use coconut bass coconut cream
Hmm, it's very It smells really really good. And
oh, I'm excited about this. I've not done a chocolate, chocolate or chocolate coconut based ice cream. So I think that this is going to be really I'm hoping fingers crossed that it will be really yummy
the coconut, the bass and the chocolate. It's definitely thick like that. But I think that it'll be really good. I hope chocolate can dry out ice cream. So I hope that this doesn't taste dry.
And we're just gonna let that churn until it's perfect the right consistency. And then we will add some chopped almonds and coke. The almond coconut filling. Our ice cream was ready and it's so good.
It smells really nice to what I'm gonna do is put our coconut filling right into I'm gonna take the dasher out and just mix it in to the ice cream. Okay, now we're gonna put this in our pints. I just didn't have it up so, and I decided that I'm just going to layer the almonds
like this. I think this will be good. I hope that it will we get really yummy coconut filling in there and the coconut flavor ice cream. Okay, and there we have it. We have two pints of almond dry ice cream that we're going to stick in the freezer. And then when it's ready, we will eat it. And it'll hopefully be delicious. Veronica, I'm so glad that you're here with me today. Thank you. I'm excited to be here. Okay, today we have Almond Joy ice cream. And this is a chocolate ice cream but it's a coconut cream bass. And I put in there chopped almonds, as well as a coconut Almond Joy filling. So dig in. This is so exciting. I'm so excited. I would not have when I imagined when we talked about the Almond Joy ice cream for some reason I imagined it would be vanilla based. Oh yeah. Well, this is an extra extra treat. Yeah. And you can really smell a coconut in here.
What do you think
I'm loving. It's got a really good coconut flavor. It does and what I noticed is it's very nice and creamy. Like you can you get that nice milk chocolate, creamy flavor, and then the coconut itself really brings that coconut flavor out that's independent. Yeah. And it's got like that nice texture with it. Now what do you think of all of the texture within
Ice Cream like the coconut filling and almonds. Like I just had a really good bite with the almonds in it and I love how that breaks it up it does give you that all those texture experiences with with the creamy moss sweets. You know of course it tastes but the creamy and then all the little bits of coconut and that good like satisfying crunch with the almonds and then the almonds themself what I just noticed they have a nice toasted tastes on the end. Yes. And they're a little salty. So you have kind of the salty, sweet play in your mouth, too.
Yep, you're right. Yeah. So it makes it even though this is a sweet ice cream. Having that bit of salt is really nice. It just counteracts some of the sweetness, I think. I think you're exactly right on that, because there's been some ice creams that I've really not liked. Because they're all sweet. They're too rich. And it's like, nope, yeah, it's just a little too much. And this is a really good balance. Yeah, and makes you want to keep eating more.
Yes, I have noticed that as well with ice creams is they're just so sweet. And mine, I try I tried to cut down some of that sweetness.
But you still do need sugar in your ice cream to help in the creamy texture of the ice cream as well as freezing it. So it's not just hard. rock hard. What I noticed too, is that I don't know, at least for me, it feels like it's just enough sweetness to bring out the flavor that it's supposed to be. Yeah.
And you don't feel like you're missing anything sweet wise. It's like, Oh, I really enjoy this flavor. Yeah. So Veronica, you have some dairy sensitivities. And because this is a coconut base, you're able to eat it. Do you? Please, if you want to expand on some of those things? Yes. So I know most people are when they think of like, oh, I can't have dairy. It's usually like a lactose issue. I think mine is more of a dairy protein, where it's like the actual protein that just makes me itch and break out. And it's, it's like, Whoa, it's so not worth it. And so it becomes something you you miss, but you know not to go there. And this is really nice, because, you know, I've tried, I've tried, that's a great word for it. I've tried making my own. And it does, okay, but it's always like, you know, like, if you have somebody else, try it, you know, they just kind of smile and nod at you. Like, that's really great. Good for you for hoping that works for you.
They're secretly feeling bad for me having to eat that. But this is really nice, because
you know, you've found a really great way to have a coconut base that, that the coconut doesn't overpower it. It just serves to create what you would traditionally crave. In that kind of desert.
Yeah, it it does it very nicely gives it a good texture. But yeah, it doesn't like like I said, it doesn't overpower like,
like some, like if you're using coconut milk for things, you know, what things it's going to overpower or, you know, whatever it is those different kinds of milk. Yeah. I was talking to somebody and they told me because they're also trying to do kind of a dairy free
diet in a way. And she told me she bought some ice cream at the grocery store that was, I think was an oat milk or something. And she was like, your ice cream is so much better because it tastes like actual ice cream. Yes.
Yes. And I think that's why I brag about you so much. Yes, because
they try but they don't have the science of it down.
It's like they've they've got something that's pre made. That is like hey, this is quick and easy and you don't have to make it yourself. Good luck with that.
I
yeah, I don't know where I was gonna go with that. But you did say you make your own ice cream sometimes. And what how do you what do you do?
Well, I
I usually like I'll start with
I'll try to find the creamiest base that I can have plant based milk. Sometimes it's almonds. Sometimes it's cashew cashew can tend to create a nice creamy base.
Like I said, the
coconut milks that I've tried, they were just they're just
To over powering, but the Allman and the cashew did pretty good.
There was there's a kind of milk, it's called ripple, it's one of those plant based I can't remember what it's made of. But ripple does a pretty good, creamy base. And so I'll get that in there. And
I feel like
yeah, I tried to find the most creamy but I'm, I got lost for a second. But I'll try to get different combinations of sugars to like with syrup versus some confectionery sugar to kind of get a little bit of that
the cornstarch for the little silky feeling, and a little bit a little bit of tapioca to kind of hold it together. And
and just like, Oh, it's fine.
And depending on what I'm doing, if I'm doing a chocolate, I've got my cocoa and then you know, adding the sugars and and just kind of testing and tasting and throw it in the ice cream maker and
hoping I've got the right combination of Oh, and the fats I forgot the fats is you know, I will typically try to find a I might, I've experimented with sometimes different oils.
Even a little bit of vegetable oil, and
cook coconut oil because that that cook or Yeah, cuz that gets really hard.
Not Butter.
I swear one time, I think I tried ghee. And I was like, What was I thinking? I don't know. Weird.
Yeah, it was just, I didn't know that was must have been a weird day. But
oh, one of the fats that I've used as peanut butter. Yeah. Because it's, yeah, it's a flavor and the fat. So that has been interesting to see. You know how that all affects the crystallization? And?
And, yeah, I would say
you figured it out. Well, I've only used one dairy free, which is just coconut cream.
That too, that's what I was thinking. I was like, I felt like I tried to do something else. That was like, really creamy. But
yeah, but it would be interesting to use some of these other milks. I've been to cashew milk sounds really good. Because it can I feel like cashew milk is cream
versus maybe other milks,
plant based milks, and I have never tried adding any types of oils to my ice cream. How how did that turn out? I feel like it.
When I got it says it's been a while but I when I would get a good mix of them. That whole what they call a partial coalescence is it did really well, because of having a mix a good mixture of fats that didn't solidify at such cold temperatures and ones that did. And I would
also just try to pay attention to when it was churning and really make sure it was scraped and integrated. Really good.
And that seemed to really help. Yeah, like it just kind of everything was like more homogenous. Uh huh. So the thing with Cherny it's very important ice cream, because you want that viscosity of your ice cream, the solid but still movable,
partially solid, yeah. Consistency. And then as you turn your ice cream it
having the cream or the milk go up against the side of the bowl, it's creating the ice crystals. And then as it's scraped and incorporated back into the middle of the bowl, it re freezes so and it's just this whole process and and you do to keep this is not exactly where you're going but to keep your ice cream creamy. You want small ice crystals in there. And and yet
well, yeah, you need some air. You need some ice crystals, but you don't want a massive amount of those things. Yeah, in order to get a smooth dense ice cream. And you make a good point there with
with the nice smooth and dense because one of my pet peeves about other ice creams is that you get it and it feels just like you're eating like sugar and air. Yeah, like this is just what beer
Yeah, yeah, and this is just
A nice dense creamy, not overly sweet powering tasteful treat.
Yeah. Well, I'm so glad that you liked it. And I love it. It really does taste like an Almond Joy. It really does. Yeah, yeah, you're just like, this is legit. Almond like I like it better than an Almond Joy like you really do.
I bought some Almond Joys for a little photoshoot of this flavor. And so we've been eating Almond Joy candies, and I'm just thinking This tastes so artificial. I don't know if it's the chocolate part. That tape. I don't know, but I don't know. Like, I mean, there's almost everything today has some artificial elements. And you know, especially if it has like high fructose corn syrup. And it does that super sweet thing to you. That's just like,
but this takes the good tastes from the imbalances that with Yeah, yeah. No, it's I think this one was a success. Do you think that it had too much in there? Like meaning too much almonds. Too many? Too much coconut filling? Or was the proportion. I felt like the proportion was good. I like texture, though. So I liked all that.
All the coconut in there. And the nuts and so and because
and because the coconut like it didn't overpower the chocolate. So it still had a nice texture. And it kept the flavor balance. Yeah. So for me, the balance was a win. Oh, good. Good. Because to me, I could almost
I think I might lessen the coconut just a little bit. But, but the flavor. All in all. It's a win win. And that's I guess that's why I say for me. Yeah, I like texture.
But I know some people can be like, that's too much, especially with coconut pithing people can be a little weird with coconut. I can and a lot of people have told me I don't I like the flavor of coconut. But I don't like coconut flakes. Yes. And so I think maybe just because I'm weird. I'm okay with it. Maybe the less weird people need a little less coconut. But yeah, I can see both sides of that.
Yeah, yeah, I think there's a preference. So it's just where do you where do you fall? And I like that the almonds are kind of those. They're bigger chunks. They're not really little because that helps give a nice difference to the little flicks. Yes. Yes. I didn't think about that. But yeah, I will and it gives you that nice crunch when you bite into it, which is really nice
contrast to the you know the smoothness and that toasted pneus that you got to taste on the end because they were nice big chunks. Yeah. Tell me more about this ice cream. Is it a vanilla base with no as chocolate. It's like just milk chocolate based ice cream. And I think they must have had like almond extract in it because it had a little it was chocolate but it was a little different. And then toasted almonds and
sometimes they call it burnt almond fudge, or toasted almond fudge, but you can find it in Utah but not in Colorado. So there was not a fudge vane in there. Just the chocolate was the fudge jars the chocolate. Okay, yeah, just the straight chocolate. Not super sweet. Just with that almond Extra. I'm pretty sure they must have had an almond extract in it because it just changed the flavor just so subtly enough. Yeah, to be like,
I have not used almond extract and my ice cream. I'm a little afraid to just because almond extract isn't my favorite flavor. But I wonder I do wonder how it would be in the ice cream. Yeah, that might be one to try with chocolate and where I've seen almond.
Do well. Is it with apricots? Oh really? Yes. Because
my my stepmom she used to like we'd have the jar canned apricots and she would blend them up in the blender and make like this nectar and she always put a little bit of almond extract in it. And I didn't know what it was, but it just gave it that little extra something. Still, that was just that subtle thing that made it not just
Your sweet and sour apricot there was just a little something extra thrown in there after some really good. Yeah, yeah. Well, the next time I figure out a flavor, I'll track to try and have almond extract in there. Yeah, that'd be kind of cool to have one with like a little sample with and little bit without to be like, Oh, and if, if you notice that it tastes on Monday or if it just tweaks the flavor. Yeah, that would be a really good experiment. To do that. I would like to see how it turns out when you do. Yes, I guess that means I'll be back.
Veronica, thanks so much for being here with me. This was really wonderful. Awesome. Thank you. So good. So I appreciate you. Appreciate you too. Thanks for sharing your talent. This is amazing. Thank you. I'm still learning there's a lot of growth but good yeah, this was this was a good growth spot. Yep, it was it is.
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