Ah, the Baskin-Robbins Almond Joy Ice Cream Cake. Who doesn’t crave a little indulgence? This masterpiece combines chocolate, coconut, and almonds in a perfect harmony that screams “treat yourself.” If your taste buds aren’t tingling yet, wait until you dive into this indulgent cake—layered with rich ice cream, topped with whipped cream, and a touch of chocolate drizzle. It’s like eating your favorite candy bar, but better, and without the awkward judgment from eating straight from the package. You’ll never look at an Almond Joy the same way again. Get ready for a sweet ride.
Baskin-Robbins Almond Joy Ice Cream Cake
A decadent cake loaded with chocolate, coconut, and almonds—like an Almond Joy in cake form. Prepare to be wowed.
Ingredients
- 1 box chocolate cake mix and ingredients needed
- 3 cups vanilla ice cream softened
- 1/2 cup shredded coconut
- 1/2 cup chopped almonds
- 1 cup whipped cream
- 1/4 cup chocolate syrup
Instructions
- Bake the chocolate cake according to instructions, then let it cool.
- Slice the cake into two layers.
- Spread softened vanilla ice cream on the first layer, top with coconut and almonds.
- Place the second cake layer on top.
- Frost with whipped cream and drizzle with chocolate syrup.
- Freeze for 4 hours or until firm.
Notes
Nutritional values (per serving):
- Calories: 420
- Total Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 5g
Vitamins and minerals present (per serving):
- Vitamin A: 6%
- Calcium: 8%
- Iron: 5%
- Vitamin C: 4%
- Potassium: 6%
Any additional notes/tips to enhance the flavor for the recipe
- Add extra almonds if you’re an “almond enthusiast.”
- A drizzle of caramel wouldn’t hurt either.
- Feel free to get fancy with a sprinkle of sea salt for contrast.
