Rich, chocolatey and creamy Rocky Road Ice Cream packed with cookies, raisins, marshmallows and Dark Mint Chocolate. This ice cream is dairy-free, egg-free and so easy to make – delicious served in cones or bowls with more melted chocolate and sprinkles. You’d never tell it was vegan!
By Nourishing Amy
Rocky Road Ice Cream (Dairy-Free)
Prep Time: 20 minutes + overnight chilling
Serves: 6 People
1 can (13.5oz) dairy-free whipping cream (e.g. coconut)
1 can (11.3oz) dairy-free sweetened condensed milk
½ tsp vanilla essence
1 tbsp olive oil
¼ cup cocoa powder, sifted
A pinch of salt
1 Divine Mint Dark Chocolate bar, chopped small
⅔ cup crushed cookies
⅔ cup vegan marshmallows, chopped in needed
⅔ cup dried fruits e.g. raisins
If using a can of coconut whipping cream, chill this overnight in the fridge. Or, use whippable dairy-free cream from a carton (you still need 13.5oz). Line a 6-inch square pan (or similar) with parchment paper.
For the ice cream base: pour or scoop the cream into a large mixing bowl and add the condensed milk. You can do this by hand if using solid whipping cream or use an electric mixer if using runny cream. Whisk till smooth, light and airy. Now add in the vanilla and olive oil and whisk again. Add in the cocoa powder and salt and whisk until chocolatey and smooth.
For the add-ins: add in most of chocolate, cookies, marshmallows and dried fruits into the ice cream and gently fold in.
To set: pour into the lined pan, smooth over the top and sprinkle over the remaining chocolate, cookies, marshmallows and dried fruits. Cover well (at least twice) with plastic wrap, or similar, and freezer for 6 hours, or overnight.
Once set: allow to sit at room temperature for 20 minutes before scooping and enjoying with melted chocolate and sprinkles, in cones or in bowls.
To store: wrap up well and keep in the freezer for up to 1 month, although best enjoyed in the first week.