frozen almond joy.

here’s an indulgent chocolatey summer delight!

although - i’m discovering that maybe i am one of the only youngish people who truly loves an almond joy? it has been made clear to me in my peer research that not a lotta people like almond joys at all - in fact, it seems that many people despise almond joys. to that i say - boooo.

ya know what else i like? black licorice. i am a grandma.

so this one goes out to you, 3 other people besides me who love almond joy!!

this recipe started off being a bit on the healthier side, like an almond joy smoothie, but then i decided to trash it up with some fudge and shredded coconut on the rim of the glass. it was a good move.

related: i always loved a mocha coconut frappuccino from the ‘bux. if you’d like to veer in that flavor direction instead, omit the almond butter, add a bigger pinch of espresso powder, and definitely add the coconut extract to the mix.

chewing the texture of the fudge and the coconut with each gulp of this frozen beverage treat really makes this a full-blown dessert! what fun.

i made this before using dates and i think they really add great body, texture and sweetness to this cold drink. it will turn out fine without dates, but give it a try if you’ve got ‘em! this is a beverage for us old-souled 30-something grannies-at-heart, after all.

Frozen Almond Joy

Makes 2 Beverages

Total Time: 10 minutes

Ingredients:

• 1/3 cup almond butter

• 1 can very cold unsweetened coconut milk or coconut cream

• 1/4 cup unsweetened cocoa powder

• 1 1/2 tsp. fine sea salt

• 2 TB. honey or agave nectar

• 4 large soft dates, pitted (optional, but recommended)

• 1/8 tsp. espresso powder (optional, but recommended)

• 1/8 tsp. coconut extract (optional)

• 2 TB coconut oil

• ice

• 3/4 cup sweetened shredded coconut

• 1/4 cup hot fudge, softened

Instructions -

Spread the hot fudge on a small plate and twist the rim of each glass into the chocolate, then twist into a plateful of sweetened shredded coconut to coat. Let sit in the fridge while you blend the beverage.

In a blender, add the almond butter, cold canned coconut milk, cocoa powder, sea salt, agave, and dates. Blend very well until the dates are pulverized very well into small bits. Add the espresso powder and coconut extract (if using) and coconut oil. Blend again until very smooth. Lastly, add 1-2 cups of ice and blend until entire mixture tastes smooth and cold. Add additional honey or agave to sweeten, if necessary.

Stick the whole blender in the freezer if you have time - let the mixture chill for 15 minutes and quickly pulse again to reincorporate.

Immediately pour the frozen almond joy into the prepared glasses. Enjoy immediately with a spoon or wide straw!

qp

chocolate covered ice cream cups.

or: what to do what you have a ruddy old carton of ice cream that’s been 85% eaten but is still lurking in the freezer.

or: what to do when you have a plain ol’ ice cream flavor in your freezer that definitely needs a dose of chocolate.

you will probably never catch me eating a bowl of plain vanilla ice cream. nuh uhhhhh.

did costco really do away with the chocolate soft serve at the hot dog shack? they just have vanilla and acai now?? hogwash.

my best friend katie and i would frequent the walk-up dairy queen in high school and just sit in the parking lot eating blizzards and watch people to see what they ordered...(super fun small town activity in 2004 when you have your driver’s license and that’s about it).

she and i are both chocolate lovvahhhhs and would always get some sorta chocolatey chocked full (chunks-o-shit as we call it - give us all the chocolatey chunks o shit) chocolate extrEme maximo mayhem blizzard. with marshmallow sauce.

i laugh now thinking about kt giving the other punkass high schooler DQ employee her sweetest eyes and telling them to “lay on the mallow sauce” as if she was asking a HUGE favor of them. that’s all we wanted out of life, man.

it is truly shocking to observe how many people at dairy queen order PLAIN VANILLA CONES. what? have you seen the DQ menu, people? it’s brimming with hot eats & cool treats.

lots of dilly bars ordered, too. that’s funny to me. kt & i would just hang our heads in shame watching old person after old person walking away from the window licking their whhhhiiiite plain vanilla cones.

[my friend whitney will see this and yes whitney i’ve noticed your love of plain vanilla cones……. interesting life choice. 😂🍦]

SO GUESS WHAT.

i do love mint chocolate chip ice cream. but i wish it was more chocolatey, of course. we had a tub of it leftover from NYE and i wanted to make something with it.

enter these mini chocolate-covered mint chocolate chip ice cream bites.

can we assume that “mint chocolate chip” is green with chips, and “chocolate chip mint” is white with chips? this always confuses me.

i would definitely make these with vanilla ice cream since any plain vanilla ice cream that makes it into my house just burns in a sad ice shard covered, dented cardboard mess in the back of the freezer for ages.

strawberry ice cream would be YUMMO in a chocolate covered cup. i have a soft spot for strawberry ice cream even tho chocolate anything is my regular go-to.

these are so easy to make. the intervals of freezer wait time are the “hardest” part.

i usually make these rocky road bars at christmas time (whoa. classic recipe, but those photos need work, lol), but i didn’t get around to it this year. so i had some hershey bars in the freezer free for the using!

you can obviously use whatever type of chocolate you prefer, there’s something about classic hershey bars that just hit the spot for me in a nostalgic way.

the maldon sea salt flakes on top are SO delightful and really round out the flavors of the cup as a whole unit. and they look pretty, too.

the possibilities and combinations are endless here. put those sad old corners of your ice cream tubs to good use!

Chocolate Covered Ice Cream Cups

Makes 12 mini cups

Total Time: 1 hour

Ingredients:

• 4-5 regular sized Hershey bars or chocolate bar of choice

• 1 TB coconut oil

• ice cream of choice

• maldon flaked sea salt

Instructions-

In a simmering double-boiler (I use a strong glass bowl over a small pot of simmering water), melt the coconut oil and break up the chocolate bars. Heat and stir frequently with a spatula until the chocolate is melted (about 5 minutes). Remove from heat and let cool slightly.

Line a mini muffin tin with mini cupcake/muffin liners and spray with cooking spray. Spoon a little melted chocolate into the bottom of the liners and brush the chocolate up the sides. Freeze for about 15 minutes.

After the bottom layer of chocolate is frozen, spoon a little scoop of ice cream on top and press down in the cup using the back of the spoon. Freeze again for 10 minutes.

Top the ice cream with another small layer of melted chocolate, spreading it to the edges and swirling it around with the back of a spoon. Top with Maldon sea salt flakes and freeze at least 30 minutes before eating.

Store in an airtight container in the freezer.

qp