Description
Dairy-free rocky road ice cream in the blender! Healthier ingredients, ultra creamy chocolate base, marshmallows, nuts, and a brownie chunk twist…
Ingredients
Scale
- 2 13.5oz cans coconut cream
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
- 1 cup walnuts, chopped (or pecans/almonds)
- 1 cup vegan mini marshmallows
- Optional: brownie chunks
Instructions
- Freeze the coconut cream in ice cube trays overnight.
- Blend the coconut cream cubes with cocoa powder, maple syrup, vanilla, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend.
- In a pan or dish, layer ice cream > marshmallows, walnuts, chocolate chips, brownie chunks > repeat.
- Freeze for 30-60 minutes until scoop-able. It will be creamiest the day you make it, but will keep a few days in the freezer (remove 5-10 minutes to soften before eating)
Keywords: gluten free, chocolate, summer, creamy, easy, blender, vitamix, homemade, marshmallow, vegan, brownie