Vegan Rocky Road Ice Cream

A bowl of dairy-free rocky road ice cream.

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5 from 17 votes

Vegan Rocky Road Ice Cream

Ever wish you could capture the magic of childhood summers in a bowl? This vegan rocky road ice cream does just that, with creamy chocolate, gooey marshmallows, crunchy almonds, and melty chocolate chunks. It’s the ultimate dairy-free delight that paves a luscious path to pure bliss!

Prep Time30

Chill Time1

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 782kcal

Author: Michelle Cehn

Equipment

Ingredients

2 cans coconut milk full fat
⅔ cup cocoa powder
⅔ cup agave nectar
⅓ cup granulated sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
½ cup vegan mini marshmallows I love the brand Dandies
⅓ cup vegan chocolate chips roughly chopped
¼ cup almonds raw or toasted; sliced, slivered, or finely chopped

Instructions

Advance Prep: Freeze the ice cream maker bowl for at least 24 hours before beginning (or follow ice cream maker directions). This is an essential step for getting the right ice cream consistency!
In a blender, add the coconut milk, cocoa powder, agave nectar, sugar, vanilla extract, and salt and blend until completely smooth. Pour into a bowl, cover, and set in the fridge for at least 1 hour to chill (longer is fine too).
Set up your ice cream maker with the fully-frozen canister, turn it on, and gently pour in the chilled soupy chocolate mixture. Allow ice cream maker to run until the mixture turns from soup to thick soft serve. This usually takes about 10-15 minutes, but look for visual signs of readiness and follow your ice cream maker's instructions as the time can vary significantly.
Meanwhile, prepare the add-ins so they're all ready to mix in as soon as the ice cream maker is done. In this case, measure out the marshmallows and chop up the chocolate and almonds.
As soon as it's ready, using a spatula, quickly scoop all the soft ice cream into a storage container and gently fold in the prepared marshmallows, chocolate, and almonds. The ice cream will be very soft (similar to soft serve) and will melt quickly, so work fast and transfer to the freezer as soon as you're done!

Notes

Storage Tip: Do not store the ice cream in the ice cream maker's basin. That tub gets so cold in the freezer that it will be near-impossible to get the ice cream to soften enough to come out of it when you want to eat it. You can use a generic plastic tupperware or you can find reusable pint ice cream containers online.

Temperature Matters: Serve your ice cream slightly softened by letting it sit at room temperature for 5-10 minutes before scooping. This ensures the best texture and flavor.

Silky Smooth Texture: To ensure the smoothest texture, strain the blended mixture through a fine mesh sieve before chilling it.

Layering Fun: When adding the mix-ins, layer them throughout the ice cream as you transfer it to the storage container. This ensures even distribution and fun bites throughout.

Nutrition