Dairy-Free Rocky Road Ice Cream

Dairy-free rocky road ice cream in the blender! Healthier ingredients, ultra creamy chocolate base, marshmallows, nuts, and a brownie chunk twist…

I shared the best ever blender ice cream method on Instagram a couple years ago, but somehow that deliciousness never made it to the blog. So we’re going one better: take that recipe > add all the proper rocky road mix-ins > take things up another chocolate notch with brownie chunks (TRUST ME) > and share that creamy no-churn recipe with you. So even if you’re not a rocky road person (which…why?), you need this easy chocolate blender ice cream base in your life with whatever mix-ins you do love.

The Ultimate Vegan Rocky Road Recipe

This recipe is no-churn and dairy free, as long as you buy vegan mini marshmallows it’s easily vegan, and if you use my favorite Easy Vegan Fudge Brownie recipe for the chunks it’s gluten-free too. We are using a coconut cream base, and my secret overnight ice cube method so you don’t need an ice cream maker just a high speed blender.

Dairy-Free Chocolate Ice Cream Base

This is not just a recipe, but a template with ENDLESS mix-in variations. You could make a different flavor every week of summer, or even omit the cocoa powder and add frozen fruit to create different base flavors. You will need the following ingredients:

• Coconut Cream. You could try with canned coconut milk, but coconut CREAM is really ideal here for the creamiest ice cream texture.
• Cocoa powder. To bring the rich super chocolatey flavor, we are not going light on the cocoa.
• Maple syrup. Or whatever liquid sweetener you prefer.
• Vanilla extract and salt. To make the flavor even better.
• Mix-ins. And then the fun part: mini marshmallows, chopped walnuts (or nuts of choice), chocolate chips, and brownie chunks.

How To Make Ice Cream in The Blender

1. Shake the cans of coconut cream (no need to drain the water, we can use it all) and pour into ice cube trays to freeze overnight. Or mini muffin pans work too, silicone is ideal but metal will work.
2. The next day, blend the coconut cream cubes with cocoa powder, maple syrup, vanilla, and salt. Add a little extra coconut cream or milk if necessary (but try reeeeeeally hard not to!). You will need to stop and scrape down the sides frequently.
3. Layer ice cream > mix-ins > more ice cream > more mix-ins.
4. Freeze for 30-60 minutes. The base will get a little melty while blending, so this will allow it to firm up to the perfect scoop-able consistency.
5. Scoop into cones or cups or your mouth or whatever vessel you desire! It’s best the day you make it, but it will last in the freezer (just gets less creamy/more icy)

More Frozen Treat Recipes You’ll Love

• No-Churn Pistachio Ice Cream
• SunButter Soft Serve
• Churned Vegan Chocolate Ice Cream
• Vegan French Silk Banana Ice Cream
• Blueberry Frozen Yogurt

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