Almond Joy Chocolate & Coconut Ice Cream

Heat cream in a small saucepan set over medium heat, stirring frequently. Remove from heat when hot, but not boiling.

Place chopped chocolate in a medium bowl. Pour hot cream over chocolate and whisk until a smooth chocolate sauce forms. Set aside to cool.

In a medium frying pan set over medium heat, toast coconut until light golden brown, stirring frequently, about 5 minutes. Set aside to cool.

Place softened ice cream in a large bowl. Stir in coconut flakes and Almond Joy pieces.

Drizzle in 2 tablespoons chocolate sauce and stir in slightly. Do not stir in all the way or it will turn the ice cream brown.

Transfer ice cream to a freezer-safe container. Cover and place in the freezer until ice cream re-freezes, at least 4 hours. Serve.