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Almond Joy Popsicles

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Just when you think there can’t possibly be a better way to get your Almond Joy fix than from the classic candy bar (or a homemade version), along come Almond Joysicles. Yes, Almond Joy Popsicles that you can easily make at home!

Almond Joy Popsicles. Like frozen candy bars coated in toasted almonds that you eat on a stick! [featured on GlutenFreeEasily.com]
I’m an ice cream lover—and that’s all year long—so this recipe from California Almonds is made for me. I’m guessing that most of you would not turn down one of these Almond Joy Popsicles either.

Not only is this recipe naturally gluten free, but it can also be made dairy free very easily by using a dairy-free chocolate syrup. I even think you can reduce the sugar or make this recipe refined sugar free by trying a few tweaks (see my notes in the recipe).

Make these Almond Joy Popsicles before you go to bed or first thing in the morning so you can enjoy one for your afternoon snack or evening dessert at the end of the day!

Other Popsicle Recipes That You’re Sure to Love

~ Chocolate Pudding Pops (and other Chocolate Pudding recipes) here on gfe

~ Easy Homemade Raspberry Popsicles from Premeditated Leftovers

~ Keto Lime Creamsicles from Elana’s Pantry

~ Paleo Almond Joy Fudgesicles from Beauty and the Foodie

~ Root Beer Float Popsicles (and other Root Bear Float recipes) here on gfe

~ Strawberry Lemonade Popsicles from Against All Grain

~ Three-Ingredient Creamy Popsicles from Chocolate-Covered Katie

~ Watermelon Whole Fruit Popsicles from Nourishing Meals

Almond Joy Popsicles Recipe

Yield:

Almond Joy Popsicles

Almond Joy Popsicles. Like frozen candy bars coated in toasted almonds that you eat on a stick![featured on GlutenFreeEasily.com]

Like frozen candy bars, these Almond Joy Popsicles (Almond Joysicles for short) get a little extra flavor and texture from a coating of toasted almonds. It’s an easy garnish that’s worth the extra step.

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast them for 8 to 10 minutes, until light brown. Set aside to cool.
  2. In a blender, combine the almond milk, cream of coconut, and chocolate syrup. Blend until smooth. Stir in the coconut. Pour the mixture into popsicle molds. Add sticks and freeze for 6 to 8 hours.
  3. Before eating, spread the toasted almonds on a plate. Unmold the pops and let them sit at room temperature for 1 minute. Roll and press them into the nuts to coat the outside of the pops. Eat immediately or freeze again until needed.

Notes

I'm guessing that you can really play around with this recipe depending upon your own personal preferences and needs. For example, if you're one who tends not to eat much in the way of sugar, subbing unsweetened alternatives for one or more of the ingredients (e.g., unsweetened shredded coconut, coconut cream concentrate) may work just fine because there may be just be enough sweetness for you in another one of the ingredients you're already using in this recipe (such as chocolate syrup). Use a dairy-free chocolate syrup to make these popsicles dairy free. Makes four 4-ounce popsicles.

Recipe from California Almond Board.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden
Category: Ice Cream

Originally published August 25, 2015; updated August 1, 2017.

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Comments

  1. Ina Gawne says

    OMG Shirley…these look to die for! I love any dairy free ice cream….this is a must try. Is cream of coconut the thick coconut cream at the top of the can?

    Reply

    • Shirley says

      Hi Ina–They do look wonderful, don’t they? 🙂 This recipe, which comes from the California Almond Board, uses sweetened cream of coconut, which is the kind used for mixed drinks like pina coladas. Not only is that kind super sweet whereas coconut cream skimmed from the top of the can is unsweetened, it’s also a bit more liquid than that coconut cream. Still, as I stated I think that one could easily tweak this recipe by making some changes like using the unsweetened coconut cream from the top of a can with some additional liquid, if needed, to create a less sweet and healthier version. 🙂

      Shirley

      Reply

    • Shirley says

      Hi Cristina–Thanks! I am really happy to share this recipe from the California Almond Board. 🙂 Like you, I’m seeing those fall recipes crop us as well, but we have about the same temps as you do, so a tasty and cooling Almond Joysicle is right up my alley! There’s plenty of time for those fall recipes. 😉

      Shirley

      Reply

  3. MaryJVA says

    Could you pretty please include substitutes for coconut/palm products. I don’t have the usual celiac symptoms, but I get hives from wheat, coconut, and palm oil. Having to stay away from gluten isn’t that hard, I agree, but making sure there is no palm or coconut is very difficult. I try to avoid even Vitamin A PALMITATE put in almond milk and all milk except whole milk. I am continually frustrated when I read wonderful recipes only to find they have the coconut/palm additives.
    Any suggestions will be appreciated.
    MaryJVA
    McGaheysville, VA

    Reply

    • Shirley says

      Hi Mary–Welcome to gfe. 🙂 I’m sorry that in addition to wheat you must also avoid coconut and palm ingredients as well. I do know the latter is in a lot of processed products. Navigating any food intolerances can be difficult and there’s definitely a learning curve.

      First, in the case of this recipe, it’s an Almond Joy Popsicle. As the Almond Joy candy is all about almonds and coconut together, it’s going to contain coconut and, in this case, that’s both cream of coconut and shredded coconut. If you make substitutions, you’ll be creating a whole new recipe. Feel free to play around with the recipe, but I can’t really make any recommendations.

      As far as recipes that don’t include any of these ingredients, all of us who create recipes most often use the ingredients that we can personally eat. So you will find a lot of coconut in recipes on dairy-free blogs, paleo blogs, vegan blogs, etc. Not only do I prefer eating dairy free and like full-fat coconut milk for doing so because of all its properties, I also love coconut in general. Therefore, I suggest that you find blogs that are gluten free, coconut free, and perhaps even almond free if you want to find recipes that meet your needs without adapting. Subbing for such ingredients will not always yield a sure thing as far as results, so I really recommend that you seek out recipes which don’t include those ingredients at all. However, here’s one post on

      , which tend to contain a lot of coconut. Some of the suggestions are other products (like almond milk) which you can’t enjoy either, but you might find some of the info helpful. There are really many gluten-free recipes that don’t contain these ingredients, and even quite a few on my blog. Respectfully, I think that once you find several recipes that you enjoy, you’ll feel better about having some good recipes in your repertoire and not get as frustrated when you see recipes that do contain those ingredients.

      Best of luck, Mary,
      Shirley

      Reply

    • MaryJVA says

      Hi, Shirley,
      And thank you for the welcome. (LOL) I do realize that Almond Joys have coconut. Hee,hee,..that is what got me into this part of the situation…”one for me/one for you” on a Halloween night with Almond Joys and Mounds!
      I just was wondering about any known substitutes for Coconut oil that were better than others.
      I LOVE coconut, but it doesn’t like ME.
      You have wonderful recipes. Keep up the good work. We appreciate it.
      MaryJVA

      Reply

      • MaryJVA says

        Another “thank you”, Shirley.
        The artcle you suggested for coconut substitutions is wonderful. It will be very helpful.
        Thank you.
        MaryJVA

        Reply

      • Shirley says

        Hi Mary–Haha! Yeah, I totally get that desire for “one for me, one for you.” I bet you can find some other coconut-free, etc. treats that will make you just as happy! 😉 Do you like Reese’s cups? Homemade ones are so easy to make and can easily be made to fit your needs, but there are lots of other options as well. It is so disappointing—understatement—when the foods we love don’t love us back. 🙁 Thanks so much for the kind words, dear, and I am really so glad that the substitution list will be helpful to you!

        Have a great Thursday, dear!
        Shirley

        Reply

    • Shirley says

      Hi Elle–Thanks so much for sharing! Yes, it’s so easy to make these dairy free. I really love this combination of ingredients/flavors. 🙂

      Shirley

      Reply

    • Shirley says

      Sarah–I was so sure I had replied to you. I think my site has gremlins! We still need these treats to beat the heat here, but you’re right, they will definitely be appreciated most any summer day. 😉

      Thanks,
      Shirley

      Reply

    • Shirley says

      Audrey–Thanks! I agree that it’s a wonderful combo of ingredients and perfect for a hot day. Yesterday and today were scorchers. We had to hibernate a bit. 😉

      Shirley

      Reply

  11. April J Harris says

    I would definitely not turn down one (or two!) of these delicious Almond Joysicles, Shirley! What a deliciously healthy treat! Thank you for sharing them with us at the Hearth and Soul hop. Pinning and tweeting 🙂

    Reply

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