Vegan Rocky Road Ice Cream
Indulge in the creamy decadence of Vegan Rocky Road Ice Cream, a plant-based twist on the timeless classic dessert. This dairy-free treat combines rich, velvety chocolate ice cream made from full-fat coconut milk and almond milk with a touch of coconut sugar for natural sweetness. Each bite is loaded with gooey vegan marshmallows, crunchy chopped almonds, and luscious vegan chocolate chunks, creating the perfect balance of textures. With an easy homemade base thickened using cornstarch for that luxurious consistency, this recipe is completely egg-free and churned to perfection in your ice cream maker. Whether you're serving this at a summer gathering or enjoying a cozy movie night treat, this indulgent dessert is a must-try for chocolate lovers seeking a vegan-friendly delight. Perfectly satisfying, allergen-conscious, and utterly crave-worthy, Vegan Rocky Road Ice Cream is the ultimate dessert for every occasion.
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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
Directions
Step 1
In a medium saucepan, combine the coconut milk, almond milk, coconut sugar, and cocoa powder. Whisk together until well mixed.
Step 2
Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a gentle simmer. Do not let it boil.
Step 3
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.
Step 4
Remove the saucepan from the heat and stir in the vanilla extract.
Step 5
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.
Step 6
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.
Step 7
Gently fold in the vegan chocolate chunks, vegan marshmallows, and chopped almonds.
Step 8
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.
Step 9
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
| Serving size | (1823.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4796.6 |
| Total Fat 316.8g | 0% |
| Saturated Fat 215.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 398.4mg | 0% |
| Total Carbohydrate 529.9g | 0% |
| Dietary Fiber 85.1g | 0% |
| Total Sugars 351.2g | |
| Protein 79.9g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 1055.8mg | 0% |
| Iron 60.1mg | 0% |
| Potassium 5482.3mg | 0% |
Source of Calories