Ice cream is now and has always been my favorite dessert. I love almost every flavor and do not discriminate between brands. All ice cream is good ice cream in my book…except bubblegum. Who wants bubblegum-flavored anything? Except normal bubblegum of course. That is the exception.
When I first went vegan about six years ago, there was very little available in the way of dairy-free options and what was available was not being sold in my home town. I sadly resorted to sorbet. I certainly came to love it in its own way but it was just never able to measure up completely.
Even though there is now no shortage of dairy-free flavors as more and more mainstream companies are beginning to incorporate “vegan” into their business models, there is something so satisfying about making ice cream yourself. Enter vegan rocky road ice cream.
I made this recipe because I am yet to see a vegan rocky road ice cream flavor in stores and believe me, I have been trolling the ice cream aisles. This ice cream came into being because deep down I know that even if a company comes out with a vegan rocky road flavor it is likely to be lacking in add ins. I like my ice cream a little more full-bodied if you know what I mean.
My version is absolutely packed with marshmallows, salty almonds, and chocolatey flavor. If you make this, I guarantee you will not be missing out on a thing!
Silky smooth, creamy, and sweet as can be, this rocky road ice cream is sure to make you ditch the dairy.
Vegan Rocky Road Ice Cream
This ice cream is packed with gelatin-free marshmallows, salty roasted almonds, and plenty of chocolatey flavor!
- Prep Time: 10 minutes
- Total Time: 12 hours
- Yield: 1 Quart
- Category: Dessert
- Cuisine: vegan, ice cream
Ingredients
2 c unsweetened soy or almond creamer
1 c soy milk
1/2 c agave nectar
2 tbsp canola oil
1/8 tsp sea salt
1/3 c cocoa powder
3 tbsp almond butter
1 tsp vanilla extract
3/4 tsp xanthan or guar gum
1/4 c cacao nibs or dairy free mini chocolate chips
1/4 c roasted, salted almonds, chopped
1/2 – 3/4 c vegan mini marshmallows
Instructions
1. Add soy creamer, soy milk, agave nectar, canola oil, sea salt, cocoa powder, almond butter, vanilla extract, and xanthan/guar gum to a blender. Blend on high until completely smooth and combined, about 2 minutes. Refrigerate mixture for 2-3 hours or overnight.
2. Once ice cream base is completely chilled, add to prepared ice cream maker and churn base according to manufacturer’s instructions. During the last few seconds of churning, add in cacao nibs, almonds, and marshmallows so as to disperse them throughout the ice cream.
3. When churning is complete and ice cream resembles thick soft serve, transfer the mixture to a container and cover. Place in freezer until ice cream has reached desired consistency. This ice cream can keep in the freezer for up to a month.
Keywords: vegan, ice cream, rocky road
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