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Almond Joy Sorbet

Author Gina Kleinworth

Ingredients

  • 2 cans 13.5 oz each coconut milk
  • 12 ounces cream of coconut
  • 1-1/2 cups water
  • 1/4 cup toasted coconut
  • 1/4 cup slivered almonds
  • 1/4 cup mini-chocolate chips

Instructions

  • Combine coconut milk & cream of coconut in blender & blend on high until smooth- about 1 minute
  • Add in water & pulse to combine
  • Transfer to freezer safe container, cover & place in freezer for about 2 hours
  • After a couple hours in the freezer it should be thick enough to mix in your remaining ingredients
  • Remove cover & slowly fold in your almonds, coconut & chocolate chips being careful to not let it all sink to the bottom
  • Cover & return to freezer to finish setting for at least 6 hours or overnight