This ice cream is packed with gelatin-free marshmallows, salty roasted almonds, and plenty of chocolatey flavor!
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
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