This vegan version of the Rocky Road ice cream (made with chickpea flour) is surprisingly similar to its egg-laden counterpart. The texture, flavor, and color are virtually identical!
Rocky Road Ice Cream is an egg-free ice cream that has a chocolatey and peanut buttery flavor. It is vegan, gluten-free, and soy-free. Read more in detail here: vegan rocky road ice cream.
Caring is shared!
For a reason, Rocky Road ice cream is a classic! On a hot summer day, this creamy egg-free chocolate ice cream with peanuts, chocolate chips, and small marshmallows is a wonderful treat.
There are affiliate links in this post.
If you reside in Ohio, you know that we Ohioans are often grumbling about how hot or cold it is, and that it is seldom quite perfect.
My ideal temperature is approximately 78 degrees, with plenty of sunlight and a pleasant wind. Despite the recent milder temperatures, our local news station predicts that this week will be a “scorcher.”
Although we have ice pops, rocket pops, and even handmade Strawberry Popsicles in the freezer for those long pool days, I thought I’d make a batch of ice cream or two just for fun.
WHAT IS ROCKY ROAD ICE CREAM AND HOW DOES IT WORK?
It’s possible that you’ve eaten rocky road ice cream throughout your life but never really considered: WHAT IS ROCKY ROAD ICE CREAM AND HOW DOES IT WORK??
Chocolate ice cream with nuts and marshmallows is known as Rocky Road ice cream.
When researching the origins of rocky road ice cream, I learned that walnuts were the first nut utilized. However, it seems that other kinds of nuts, such as almonds or peanuts, have become more frequent in the recipe over time.
One of the earliest forms of ice cream to feature mix-ins was Rocky Road. I suppose it paved the door for ice cream flavors like strawberry s’mores!
Chocolate chips are one among the mix-ins in several varieties, including mine.
After all, who can say no to a little more chocolate?
TIPS AND TRICKS FOR ICE CREAM MAKERS
This recipe, unlike no-churn ice cream, requires churning the base in an ice cream machine.
To enable plenty of area for the ice cream to aerate and expand while it churns, I suggest using a 2-quart ice cream machine. If you’re using a smaller ice cream machine, churn it in portions to avoid it overflowing.
Before churning the ice cream, make sure the base of your ice cream machine is frozen for at least 24 hours. If you create a lot of homemade ice cream, you can even keep the foundation in your freezer at all times!
Make careful to follow the manufacturer’s Instructions for your ice cream machine, but churning a batch of ice cream should take approximately 20-30 minutes.
The ice cream will have a soft-serve consistency when it is finished churning. If you want a more scoopable ice cream, gently pour it into an ice cream container and set it in the freezer for several hours to solidify.
Instructions ON HOW TO MAKE THIS RECIPE
Don’t be afraid to attempt making your own ice cream if you’ve never done it before. It’s a lot simpler than you would believe.
While you must cook and freeze the ice cream base, unlike my key lime pie ice cream, these are really straightforward stages.
Ingredients for Rocky Road Ice Cream
This recipe’s chocolate ice cream base includes:
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup chocolate powder, unsweetened
- 1/2 gallon heavy cream
- 1 1/2 cup milk (2% fat)
- 1 tbsp extract de vanille
This is an egg-free ice cream foundation, as you can see. This makes it very simple to prepare and suitable for those who are allergic to eggs.
If you want a conventional chocolate ice cream, eliminate the mix-ins and just churn the base. But it’s in the mix-ins that the real fun begins! I prefer to incorporate the following:
- 1/2 cup peanuts, chopped
- 1/2 cup chocolate chips, tiny
- a cup of tiny marshmallows
If you don’t like peanuts or are allergic to them, substitute 12 cup chopped walnuts or almonds.
And, if you’re wondering what happens to the marshmallows once the ice cream is frozen, they remain lovely and soft!
This ice cream is made by
To create rocky road ice cream, start by creating the chocolate ice cream base.
In a medium saucepan, combine the sweetened condensed milk and chocolate powder. Cook over low heat until the mixture is smooth and slightly thickened. It will take roughly 5 minutes to complete this task.
Remove the pan from the heat and set aside for a few minutes to let the mixture to cool somewhat before whisking in the heavy cream, milk, and vanilla extract.
Refrigerate the base in an airtight container until it is cool. You may freeze it for up to a day if you want to!
When you’re ready to churn the ice cream, follow the manufacturer’s Instructions and place it in your ice cream machine. Add the nuts, chocolate chips, and small marshmallows halfway through the churning process.
I like to add a couple extra marshmallows to my rocky road ice cream (homemade marshmallows would be fantastic!) but feel free to eat it as is! and chopped nuts, but feel free to eat it as is! For a really unique treat, pour it onto a handmade ice cream cone.
You can’t go wrong with rocky road ice cream, no matter how you eat it!
Ingredients
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup chocolate powder, unsweetened
- 1/2 gallon heavy cream
- 1 1/2 cup milk (2% fat)
- 1 tbsp extract de vanille
- 1/2 cup peanuts, chopped
- 1/2 cup chocolate chips, tiny
- a cup of tiny marshmallows (more for garnish if you desire)
Instructions
- Cook and whisk condensed milk and cocoa in a medium saucepan over low heat until smooth and slightly thickened, approximately 5 minutes.
- Remove from the heat and set aside to cool. Combine the heavy cream, milk, and vanilla extract in a mixing bowl.
- Refrigerate until completely chilled.
- Pour the mixture into an ice cream maker’s canister and freeze according per the manufacturer’s instructions. Halfway through the freezing process, add the almonds, chocolate chips, and marshmallows.
Notes
If you don’t like peanuts or are allergic to them, substitute 12 cup chopped walnuts or almonds.
If you want a traditional chocolate ice cream, skip the mix-ins and churn the base alone.
This recipe should be churned in a 2-quart ice cream machine. You may need to churn the ice cream in batches if you have a smaller ice cream machine.
Your ice cream maker’s churning time may differ.
Recipe adapted from allrecipes.com
Information about nutrition
Amount Per Serving 341 Calories Yield 8 26 g total fat 14g Saturated Fat Unsaturated Fat 10gTrans Fat 1g 56 milligrams of cholesterol 83 milligrams sodium 23g Carbohydrates 2 g fiber 16 g sugar 7 g protein
Have you tried this recipe yet?
Please include me in your social media posts! I’m curious to see what you’ve created! @jamiemba
Rocky Road Ice Cream is a vegan, dairy-free ice cream that is made with almond milk and coconut sugar. With only five ingredients, it’s easy to make and tastes just as good!
Related Tags
- vegan rocky road ice cream recipe
- dairy-free rocky road ice cream
- rocky road recipe
- vegan ice cream recipe
- non dairy ice cream recipe
