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Dairy-Free Rocky Road Ice Cream

  • Author: Natalie
  • Prep Time: 8 hours 30 minutes
  • Total Time: 8 hours 30 minutes
  • Yield: 4 servings 1x
  • Category: ice cream
  • Method: frozen
  • Cuisine: american


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


  • 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


  1. Freeze the coconut cream in ice cube trays overnight.
  2. 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.
  3. In a pan or dish, layer ice cream > marshmallows, walnuts, chocolate chips, brownie chunks > repeat.
  4. 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