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I thought I needed an ice cream machine to make the best rocky road ice cream.

And, then I discovered homemade ice cream recipes without ice cream machines from the book N’ICE CREAM by Virpi Mikkoneon and Tuulia Talvio. I learned about the best kinds of milk, syrups, flavors, fats, and thickeners.

And, of course, I fell in love. And, started making vegan rocky road ice cream daily!

The best rocky road ice cream is made with coconut milk, almond milk, and cocoa powder.

I love how EASY it is to make dairy-free and vegan desserts with only a freezer. NO expensive equipment needed. No stomach aches required.

Rocky road homemade ice cream can be made in under 15 minutes and only takes 9 ingredients.

I love it so much that I decided my first book will be 100% gluten-free vegan no-bake desserts. Follow along on my IG stories and watch me make easy desserts in my freezer. Something that most people have even in a trailer…

Dairy free rocky road ice cream is so easy to make with coconut milk and almond milk. It's creamy, thick, and sweet.

The best rocky road ice cream is made from coconut milk, almond milk, and cocoa powder.

This dairy-free rocky road ice cream is vegan, gluten-free, creamy, thick, chunky, and oh so sweet. If you give it a try, use #chewthisup on Instagram. I want to see your pictures meLT…

This is the best vegan rocky road ice cream made with only 9 ingredients.

The Best Rocky Road Ice Cream

  • Author: Lorally B
  • Yield: 1 1/2 Qt. 1x
  • Cuisine: Dessert


Ice Cream:

2 14-ounce cans full-fat coconut milk, chilled overnight

2/3 cup unsweetened cocoa powder

½ cup maple syrup

½ cup unsweetened almond milk

½ teaspoon cinnamon

1/8th teaspoon salt

Rocky Road Mix-Ins:

1 cup mini marshmallows, (used Dandies marshmallows)

3-ounces chocolate bar with almonds, chopped

1 cup chopped almonds


Chill coconut milk in the freezer overnight and then thaw in the refrigerator. Or, chill coconut milk in the refrigerator during the day. [I found that freezing and thawing the coconut milk yielded more coconut fat than chilling the cans in the refrigerator. (2 cups of fat yields a thicker ice cream then 1- ½ cups)]

Scoop out the fat from the cans and transfer to a chilled mixing bowl. Attach the chilled mixing bowl to a stand mixer.

Mix coconut fat on medium speed for 3-4 minutes, until creamy. Add cocoa powder, maple syrup, almond milk, cinnamon and salt to the mixing bowl. Mix for 7-8 minutes, scraping down the sides as needed, until creamy and thick.

Remove the mixer blade. Stir in marshmallows, almonds, and chocolate bar pieces.

Transfer the mixture to an ice cream storage tub or loaf pan. If using a loaf pan, cover the pan with plastic wrap and then foil. Transfer the container to the freezer and freeze for at least 4-6 hours to overnight.

Rinse an ice cream scooper in warm water, and scoop ice cream into bowls.


Kitchen Tools: stand mixer or hand-held mixer

This recipe was tested with a stand mixer.

I used three different brands of coconut milk.

This recipe was adapted from Minimalist Baker. 


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