Description
This dairy free rocky road ice cream is a creamy, plant-based twist on the classic favorite. Made with coconut cream, vegan marshmallows, and crunchy add-ins, it’s the perfect dessert for anyone looking for a rich, indulgent treat without dairy. Easy to make and full of flavor, this recipe is both vegan and allergy-friendly.
Ingredients
1 can (14 oz) full-fat coconut cream (or oat/almond milk for lighter texture)
½ cup dairy-free dark chocolate or cocoa powder
⅓ cup maple syrup or agave
1 tsp vanilla extract
½ cup vegan marshmallows (cut into small pieces)
¼ cup crunchy add-ins (gluten-free cookies, sunflower seeds, or nuts)
A pinch of sea salt
Instructions
- Melt & Mix: Gently melt the dark chocolate and combine with coconut cream, maple syrup, vanilla, and salt. Whisk until smooth.
- Chill the Base: Refrigerate the mixture for 30 minutes to cool.
- Add Mix-Ins: Stir in vegan marshmallows and crunchy add-ins.
- Freeze: Pour into a container and freeze for 3–4 hours, stirring every hour to keep it creamy.
- Serve: Let sit for 5–10 minutes before scooping for perfect texture.
Notes
For extra creaminess, add 2 tbsp of almond or cashew butter.
Use a mix of seeds or gluten-free cookies for nut-free versions.
Stir every hour if you don’t have an ice cream maker for a smoother result.