Description
A creamy, dairy-free Rocky Road vegan ice cream made with coconut cream, vegan marshmallows, dark chocolate, and crunchy nuts. Easy to make and allergy-friendly.
Ingredients
- 1 can full-fat coconut cream (chilled overnight)
- ¼ cup maple syrup (or agave nectar)
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ cup vegan marshmallows, chopped
- ⅓ cup vegan dark chocolate chunks
- ⅓ cup roasted almonds or allergy-friendly substitute
- Pinch of sea salt
Instructions
- Whip the base: Scoop the chilled coconut cream into a mixing bowl and whip until smooth and fluffy.
- Add flavor: Mix in cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Stir until fully combined.
- Fold in mix-ins: Gently fold in vegan marshmallows, chocolate chunks, and roasted almonds (or your chosen substitutes).
- Freeze: Pour the mixture into a freezer-safe container. Smooth the top and cover tightly.
- Chill: Freeze for 4–6 hours or until firm.
- Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping for best texture.
Notes
For a nut-free version, swap almonds with sunflower seeds or gluten-free cookie chunks.
If avoiding coconut, use a thick oat-based cream or blended cashews instead.
Add a peanut butter swirl or crushed raspberries before freezing for fun variations.
Use mini marshmallows for easier scooping and even distribution.
Store in an airtight container to prevent freezer burn and preserve texture.