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Two scoops of vegan rocky road ice cream on a cone.
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Vegan Rocky Road Ice Cream

This vegan rocky road ice cream starts with a rich chocolate base and is studded with mini marshmallows, crunchy almonds, and chocolate chips. It tastes just like the rocky road you grew up eating (maybe better!), but it’s 100% plant-based!
Prep Time35 minutes
Cook Time5 minutes
Inactive Time9 hours
Total Time9 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 352kcal
Author: Alissa Saenz

Equipment

Ingredients

  • 3 cups water, divided
  • 2 tablespoons cornstarch
  • 2 ½ cups raw cashews, soaked in water 4-8 hours, drained and rinsed
  • ¾ cup organic granulated sugar
  • ¾ cup unsweetened cocoa powder
  • ¼ cup corn syrup
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 ½ tablespoons rum optional (helps keep the ice cream scoopable)
  • 1 ¼ cups vegan mini marshmallows
  • ⅔ cup roasted and salted almonds, roughly chopped
  • ⅔ cup vegan mini chocolate chips
US Customary - Metric

Instructions

  • Whisk one cup of the water (chilled, Note 1) together with the cornstarch in a small saucepan and place it over medium heat. Heat the mixture up, whisking frequently, until it comes to a simmer and thickens. Immediately remove the pot from heat and let it cool.
  • Place the remaining 2 cups of water into a high-powered blender and add the cornstarch mixture, cashews, sugar, cocoa powder, corn syrup, vanilla, salt, and rum (if using). Blend until completely smooth. Run the machine a bit longer than you think you need to.
  • If blending has warmed up the mixture, allow it to cool before churning. Once cool, place the mixture into the bowl of a 2-quart or larger ice cream maker and churn until creamy and partially frozen, but not solid, about 25 minutes.
  • Stir the mini marshmallows, almonds, and chocolate chips into the ice cream by hand, then transfer it to storage containers. Freeze until fully set, about 4 hours.
  • Let the ice cream sit out for about 15 minutes before scooping, or briefly warm it in the microwave (Note 2). Serve and enjoy!

Notes

  1. Chilling the water helps the cornstarch to dissolve, so don't skip it. You can put it over ice for a few minutes if needed.
  2. Homemade vegan ice cream sets firmer than store-bought, so plan ahead.
  3. This recipe makes 2 scant quarts of ice cream.

Nutrition

Calories: 352kcal | Carbohydrates: 43g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Sodium: 47mg | Potassium: 318mg | Fiber: 4g | Sugar: 29g | Vitamin A: 22IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 3mg