Dairy Free Rocky Road Ice Cream
This dairy free rocky road ice cream is a chocolate lovers delight! Silky smooth and creamy chocolate ice cream, loaded with mini marshmallows, peanuts and chunks of dark chocolate. This ice cream is completely dairy free and vegan but I guarantee everyone will love it!
Servings 8 servings
Calories 371kcal
Ingredients
- 2 ¼ cup oat milk
- ½ cup white sugar
- ¼ cup corn flour
- ½ cup cocoa powder
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 320 grams / 1 cup vegan condensed milk
- 250 ml/ 1 cup plant-based cream
- 1 cup mini marshmallows
- ½ cup crushed peanuts
- ½ cup chopped vegan dark chocolate
Instructions
- Before starting, make sure your ice cream bowl has been in the freezer for at least 24 hours.
- In a small saucepan over medium heat, cook the oat milk, white sugar, corn flour, cocoa powder and vanilla stirring constantly with a whisk for approximately 5 minutes until the mixture comes together and thickens. If you find the mixture sticking, use a spatula to scrape the to the bottom or the edges of the pan.
- Once the mixture is smooth and silky and resembles the consistency of custard or pudding, take off the heat. Add the salt and continue to mix a little as you let it cool slightly to prevent a skin from forming. Transfer the mixture into a heat proof bowl and cover with plastic wrap, ensuring the plastic is touching the top of the mixture again to prevent a skin from forming when cooling. Refrigerate for at least an hour or until the mixture is completely cool.
- In a large mixing bowl, using an electric mixer, whip together the plant-based cream and condensed milk until thick and creamy. Add in the cooled chocolate custard and beat into the cream mixture until completely combined and smooth.
- Add the mixture into your ice cream machine and churn as per the manufacturer instructions (mine takes 20-30 minutes). About halfway through, add in your marshmallows, peanuts and chopped chocolate and continue to churn until your mixture is thick and resembles soft serve.
- Pour the mixture into a shallow dish or loaf pan, cover and freeze until set, usually a minimum of 2 hours before serving.
Notes
Take the ice cream out about 10 minutes before serving and always use a scoop warmed with hot water to make scooping easier.
Nutrition
Calories: 371kcal | Carbohydrates: 54g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 171mg | Potassium: 296mg | Fiber: 3g | Sugar: 44g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 239mg | Iron: 1mg