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
Scale
- 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.
Nutrition
- Serving Size: 1 scoop (approx. ½ cup)
- Calories: ~290
- Sugar: ~16g
- Sodium: ~60mg
- Fat: ~21g
- Saturated Fat: ~14g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~22g
- Fiber: ~3g
- Protein: ~3g
- Cholesterol: 0mg