Gluten-Free Vegan Chocolate Rocky Road Ice Cream
Plant-Based | Gluten-Free | Vegan | Dairy-Free | Soy-Free | Egg-Free | No Refined Sugar
Servings: 4 servings
Calories: 721kcal
Equipment
- Vitamix or high-speed blender
Ingredients
For the ice cream:
- 1 cup organic raw cashews
- 1 can organic full-fat coconut milk 13.5 ounce can
- ½ cup organic raw cacao powder
- ½ cup organic unrefined granular sweetener
- 1 teaspoon organic pure vanilla extract
For the add-ins:
- 1 cup organic walnuts chopped
- 1 cup vegan mini-marshmallows
Instructions
- Optional: Soak the cashews in filtered/purified water for 30-60 minutes, then rinse and drain. This step is optional but it will make the cashews soft and the mixture extra smooth.
- Add all ingredients for the ice cream to a Vitamix, or high-speed blender, and blend until everything is creamy and smooth. Adjust the sweetener to your preference.
- Transfer the mixture to an ice cream maker and follow the directions of your machine to make the ice cream.
- When it's time to add the "add-ins" (usually after 15-20 minutes or so), add the chopped walnuts and mini-marshmallows. Stir in by hand to make sure they are evenly distributed.
- Enjoy immediately with a soft-serve ice cream consistency or transfer the mixture to a 9 x 5 loaf pan, cover tightly, and place in the freezer for 1-2 hours, or until it hardens to the consistency you prefer.
- Store in the freezer in a BPA-free ice cream storage container.
- Enjoy!
Notes
Serving Size: This recipe will make approximately (2) cups. Nutritional information is for ½ cup which is (1) serving.
Nutrition
Serving: 1svg | Calories: 721kcal | Carbohydrates: 58g | Protein: 15g | Fat: 55g | Sodium: 29mg | Fiber: 7g | Sugar: 35g | Calcium: 72mg
The recipe and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.