1. 3 ½ cups coconut cream base
2. 1 tsp Coconut extract
3. ⅓ cup Salted roasted chopped almonds 
4. 2 oz Baker's semi-sweet chocolate (melted)
5. 2 tsp water

Coconut Filling:

1. 1 ¼ cup sweetened coconut
2. ¼ cup sweetened condensed milk
3. ½ tsp vanilla

Coconut Filling:

1. In a bowl combine sweetened coconut, condensed milk and vanilla, stir together until the coconut looks all wet.
2. Store in an airtight container. No need to refrigerate. 

Ice Cream:

1. Chop the 2 oz Baker’s chocolate and melt it on the stove with 2 tsp of water. Stir until smooth.
2. In a separate bowl combine melted chocolate and coconut extract, stir until combined. 
3. Add a little of the coconut base to the chocolate and coconut at a time and whisk so the chocolate is evenly distributed throughout.
4. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
5. During the last minute of churning add half of the coconut filling so the coconut can disperse through the ice cream.
6. Turn off the machine and remove the dasher. 
7. Layer ice cream and chopped almonds in the ice cream container. 
8. Cover and freeze for 8 hours or overnight.