Vegan Rocky Road Ice Cream
Dive into indulgence with this Vegan Rocky Road Ice Cream, a dairy-free twist on the classic, loaded with rich, creamy flavor and irresistible, chunky texture. Made with full-fat coconut milk and unsweetened almond milk, this plant-based delight features the perfect balance of chocolate goodness from cocoa powder and coconut sugar. Vegan marshmallows, chocolate chunks, and crunchy chopped almonds transform every bite into a decadent treat while maintaining its cruelty-free status. Easy to prepare with just 20 minutes of prep time, this recipe allows you to churn up a luscious dessert at home that’s ideal for vegans and chocolate lovers alike. Whether you're serving it after dinner or enjoying it as a summer indulgence, this homemade ice cream will quickly become your new favorite way to beat the heat.
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Recipe Information
Ingredients
- 2 cans (400 ml each) full-fat coconut milk
- 1 cup unsweetened almond milk
- 0.75 cup coconut sugar
- 0.5 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 2 tablespoons water
- 0.75 cup vegan chocolate chunks
- 1 cup (mini size) vegan marshmallows
- 0.5 cup chopped almonds
Instructions
In a medium saucepan, combine the coconut milk, almond milk, coconut sugar, and cocoa powder. Whisk together until well mixed.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a gentle simmer. Do not let it boil.
In a small bowl, mix the cornstarch and water to create a slurry. Add this slurry to the simmering mixture and continue to cook, stirring constantly, until the mixture thickens, about 2-3 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the mixture into a large bowl and set it aside to cool to room temperature. Then cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
Once the mixture is completely chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Gently fold in the vegan chocolate chunks, vegan marshmallows, and chopped almonds.
Transfer the ice cream into a freezer-safe container and smooth the top with a spatula. Cover tightly and freeze for at least 4 hours or until firm.
Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop and enjoy your vegan rocky road ice cream!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 41.6 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
