Rocky road has always been one of my favorite flavors because of all the fun textures.
Giving up dairy usually means missing out on rich, loaded treats like this one.
That is why I created this homemade dairy free rocky road ice cream, so nobody has to miss out on dessert time.
The base uses coconut milk and melted dark chocolate, which makes every scoop taste just as thick and creamy as traditional ice cream.
With toasted almonds, chocolate chips, and soft marshmallows in every bite, it really satisfies that sweet craving.
Why This Recipe Is a Keeper
Super Creamy Texture – Full-fat coconut milk makes this frozen treat as velvety and rich as traditional dairy ice cream.
Double Chocolate Flavor – Dutch-process cocoa and melted dark chocolate combine to give you a deep, bakery-quality fudge taste.
Crunchy Toasted Almonds – Freshly toasted nuts add an incredible warm crunch that pairs perfectly with the rich chocolate.
Classic Rocky Road Mix – Pillowy mini marshmallows and extra chocolate chips ensure you get sweet fun in every single scoop.
Here’s What You’ll Need
For the Chocolate Base
- 2 cans (13.5 oz each) Full-Fat Coconut Milk
- 3/4 cup Granulated Sugar
- 1/2 cup Unsweetened Dutch-Process Cocoa Powder
- 1/4 tsp Salt
- 2 tbsp Light Corn Syrup
- 4 oz Dairy Free Dark Chocolate, Finely Chopped
- 2 tsp Vanilla Extract
For the Mix-Ins
- 3/4 cup Whole Almonds
- 1 1/2 cups Mini Marshmallows
- 1/2 cup Dairy Free Chocolate Chips
How to Make It
Step 1
Toast the almonds in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until golden and fragrant. Let them cool completely, then roughly chop and set aside.
Step 2
In a medium saucepan, whisk together the sugar, cocoa powder, and salt until no lumps remain. Slowly whisk in the coconut milk and corn syrup until completely smooth.
Step 3
Cook over medium heat, whisking often, for 5 to 6 minutes, until the mixture is steaming and just starting to bubble around the edges. Remove from the heat and whisk in the chopped chocolate and vanilla until melted and glossy.
Step 4
Pour the base into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 6 hours or overnight, until very cold.
Step 5
Whisk the chilled base well (it will be thick), then pour it into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until it looks like thick soft serve.
Step 6
Working quickly, fold the marshmallows, toasted almonds, and chocolate chips into the churned ice cream until evenly distributed.
Step 7
Spread the ice cream into a 9×5-inch loaf pan or freezer container, cover tightly, and freeze for 4 to 6 hours, until firm. Let it sit at room temperature for 10 minutes before scooping.
Recipe Tips
Pick the Right Coconut Milk
Always use canned, full-fat coconut milk rather than the kind sold in cartons in the refrigerated aisle.
Carton coconut milk has too much water in it, which will make your ice cream turn out icy instead of creamy.
Look for cans that list coconut extract and water as the main ingredients with a high fat percentage.
Keep the Corn Syrup in the Base
Dairy-free ice creams can easily freeze rock-hard in a standard home freezer.
I’ve found that corn syrup is the secret to keeping this chocolate base smooth, creamy, and easy to scoop.
It stops large ice crystals from forming as the mixture churns and sets in the freezer.
Whisk the Dry Ingredients Before Adding Liquid
Cocoa powder likes to clump together when it hits liquid, making it really frustrating to whisk smooth later on.
I recommend whisking the dry cocoa, sugar, and salt together until the mix is completely uniform before pouring in any coconut milk.
The sugar crystals naturally break up the cocoa clumps so your base turns out totally silky.
What to Make Next
- Dairy Free Chocolate Hazelnut Brownie Ice Cream
- Dairy Free Chocolate Peanut Butter Pretzel Ice Cream
- Dairy Free Mocha Almond Fudge Ice Cream
- Dairy Free Rocky Road Fudge
- Dairy Free S’mores Icebox Pie
Popular Questions
Will this ice cream taste strongly like coconut?
The rich cocoa powder and melted dark chocolate easily overpower the coconut flavor.
You might notice a very subtle hint, but most people only taste deep, creamy chocolate.
Dairy Free Rocky Road Ice Cream
Equipment
- ice cream maker
Ingredients
- 2 cans (13.5 oz each) Full-Fat Coconut Milk
- 3/4 cup Granulated Sugar
- 1/2 cup Unsweetened Dutch-Process Cocoa Powder
- 1/4 tsp Salt
- 2 tbsp Light Corn Syrup
- 4 oz Dairy Free Dark Chocolate, Finely Chopped
- 2 tsp Vanilla Extract
- 3/4 cup Whole Almonds
- 1 1/2 cups Mini Marshmallows
- 1/2 cup Dairy Free Chocolate Chips
Instructions
- Toast the almonds in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until golden and fragrant. Let them cool completely, then roughly chop and set aside.
- In a medium saucepan, whisk together the sugar, cocoa powder, and salt until no lumps remain. Slowly whisk in the coconut milk and corn syrup until completely smooth.
- Cook over medium heat, whisking often, for 5 to 6 minutes, until the mixture is steaming and just starting to bubble around the edges. Remove from the heat and whisk in the chopped chocolate and vanilla until melted and glossy.
- Pour the base into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 6 hours or overnight, until very cold.
- Whisk the chilled base well (it will be thick), then pour it into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until it looks like thick soft serve.
- Working quickly, fold the marshmallows, toasted almonds, and chocolate chips into the churned ice cream until evenly distributed.
- Spread the ice cream into a 9x5-inch loaf pan or freezer container, cover tightly, and freeze for 4 to 6 hours, until firm. Let it sit at room temperature for 10 minutes before scooping.