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Nick	socialjilt
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Week 11 of Sundays With Joy brought us to some recipe I have been eying since We first opened the publication.
Chocolate Covered Coconut Macaroon Snow Cream.

There are layers of coconut flavor in every section of this dessert making it every coconut lovers (like myself) dream.
We don't own an ice cream machine. My mom will and I have meant to borrow it for weeks today but have however to take action.
I actually hate buying apparatus that just has one job. We don't consume enough glaciers cream to justify an ice cream maker purchase, and I don't need something taking up extra room.
So what's a girl to do when you need to make ice cream but do not own an ice cream maker?
I turned to my Sundays With Pleasure friend Tiffany from A Clove Of Garlic A Pinch Of Sodium , when the group was assigned to create strawberry cookie dough ice cream last month (I had been at KAF and have yet to create it....) Tiffany made this a breeze 2 ingredient ice cream that you can add anything you small heart desires to it.

It works! I know sometimes homemade ice cream without an ice cream manufacturer makes you get ice cream that's not creamy... it has that glaciers crystal build up... or it converts solid like glaciers.
Not this super duper easy snow cream! Tiffany uses whipped cream and sweetened condensed milk to generate hers. Because of this weeks formula I wanted to use tons of coconut flavor within the glaciers cream so I used coconut milk like joy does rather than the heavy cream/whipped cream.

Why stop generally there with my adaptations.... lets add in some almonds to create this like the best candy bar.
For the chocolates shell Joy uses coconut oil which I thought I put... but when I it arrived time to ensure it is... I did not. I subbed with veggie oil. I had developed to adjust the amounts because coconut essential oil is thick.
My hubby said it tasted the same as the bag of chips just in snow cream form. I have to agree... it really did!
Almond Joy Glaciers Cream
1 can of sweetened condensed milk
1 1/4 cup shredded unsweetened coconut
1/2 cup of slivered almonds
For the Topping:
1/2 cup vegetable oil
In your electric powered mixer whip coconut milk until foamy. Pour in sweetened condensed milk whip for 2 mins.
In the indicate time toast your coconut. Sprinkle within a slim layer on the baking sheet bake bake at 350 for 5-8 a few minutes. Mine required 6. Once the coconut is a light golden brown remove from oven and cool.
Flip cooled coconut and almonds into the milk mixture.
Pour into a fridge proof dish/container. Put in place the fridge for 2 hours. Stir.
Return to freezer for an additional 2 hours.
Walla... you have ice cream!
For the chocolate coating, place chocolate and oil within a double boiler combine until it really is melted and combined. Remove from heat and allow to cool a bit at room temp. I allow mine amazing for a quarter-hour.
Pour over snow cream servings.Chocolates should harden a bit as it gets to the cold glaciers cream. Joys was a harder chocolates shell where mine was even more fudge like along with a bit softer... but it did create a chocolate shell.
(Disclaimer: We am by no means affiliated with Pleasure the Baker or the publishes of Joy the Baker Cookbook: 100 Basic and Comforting Dishes. All opinions are my very own)

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