Description

A rich and creamy Rocky Road Ice Cream Without Nuts made with chocolate, marshmallows, and crunchy nut-free mix-ins. Easy to make, no-churn, and perfect for allergy-friendly treats.

Ingredients

Scale

2 cups heavy cream (or oat/soy cream for dairy-free)

1 can (14 oz) sweetened condensed milk (use vegan condensed milk if needed)

1/2 cup unsweetened cocoa powder

1/2 tsp vanilla extract

1 cup mini marshmallows (check for gelatin-free or vegan)

3/4 cup crushed gluten-free graham crackers (or safe cookies)

1/2 cup nut-free chocolate chunks (vegan if needed)

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Instructions

In a large mixing bowl, whip the heavy cream until stiff peaks form.
In a separate bowl, mix together the condensed milk, cocoa powder, and vanilla extract until smooth.
Gently fold the whipped cream into the chocolate mixture using a spatula.
Stir in the mini marshmallows, crushed graham crackers, and chocolate chunks until evenly distributed.
Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
Cover with foil or parchment and freeze for at least 6 hours, or overnight.
Let it sit at room temperature for 5–10 minutes before scooping. Enjoy!

Notes

Make sure your cream is cold before whipping it helps it thicken faster.
For a dairy-free version, use full-fat oat or soy cream and vegan condensed milk.
Use vegan marshmallows if avoiding gelatin.
Crushed pretzels or puffed rice cereal are great nut-free substitutes for extra crunch.
Store in an airtight container for up to 2 weeks; best texture is within 7–10 days.
Let the ice cream sit at room temp for a few minutes before scooping for a softer texture.

Nutrition

Serving Size: 1/2 cup (approx.)
Calories: 290 kcal
Sugar: 24 g
Sodium: 90 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 40 mg