Rocky Road Ice Cream (Dairy-Free)
This Rocky Road Ice Cream is chocolatey, creamy and so fun. Packed with cookies, marshmallows and dark chocolate, this dairy-free and egg-free ice cream requires no machine and is so delicious.
I am obsessed with ice cream this summer and making your own has never been simpler thanks to a few ingredients. You don’t need a fancy ice cream maker for this recipe and it’s just as creamy, rich and delicious as your favourite store-bought tub of ice cream – plus it’s much cheaper than buying ice cream. If you like things chocolatey, this is the ice cream for you.
Why will I love this?
This ice cream is amazing:
- Rich, chocolatey, smooth and delicious
- Crunchy, crispy and chewy with the cookies, marshmallows and dried fruits
- Dairy-free, egg-free and naturally vegan
- Easily gluten-free and nut-free
- Easy and quick to make without an ice cream maker
- Much cheaper than shop-bought ice cream
- Made with healthier ingredients
- Very chocolatey with two types of chocolate
- Great served in bowls or in ice cream cones
- Just like the best rocky road bar in ice cream form
- Great to cool off this summer
- Delicious for all the family
If you already love the sound of this, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and you can see my favourites in the “shop the recipe” section below.
For the ice cream:
- Dairy-free whipping cream: you can find this in most supermarkets and there are coconut or oat varieties. I often use the tin of coconut milk whipping cream from Natures Charm which is more solid but works the same as the liquid creams.
- Dairy-free sweetened condensed milk: this is essential for the recipe so do not swap this. You can also find this in the supermarkets like the coconut one from Natures Charm or online. It adds texture, sweetness and structure to the ice cream.
- Vanilla essence and salt: for flavour.
- Olive oil: this is for texture and to prevent the ice cream from turning too icy and hard. As olive oil won’t freeze as easily in the freezer, it helps to loosen the mix. You can also use alcohol like vodka or gin, which works in the same way.
- Cocoa powder: to make this ice cream really chocolatey. You can also use raw cacao powder, too.
- Dark chocolate: I used the delicious dark chocolate from Divine but you can use any chocolate bar chopped up or use chips or buttons.
- Crushed cookies: use any cookies to add into the ice cream like Oreos, Biscoff cookies, digestives or oaty ones.
- Vegan marshmallows: use mini marshmallows or chop up larger ones into smaller pieces.
- Dried fruits: like sultanas, raisins or chopped dates or apricots.
Is this gluten-free and nut-free?
Yes, this is naturally gluten-free, as long as your add-ins do not contain gluten. This is also nut-free, as long as your cream, condensed milk and add-ins do not contain nuts.
How do I make this?
This is so quick and easy to make:
- Whisk the cream and condensed milk: till smooth (you can use an electric mixer or by hand).
- Add in the vanilla and olive oil: and whisk again.
- Sift in the cocoa powder with the salt: until chocolatey and rich.
- Throw in the add ins and fold gently: to evenly mix.
- Pour into a lined 6-inch square tin: or similar size.
- Add on more chocolate and cookies: and cover tightly with two layers or clingfilm wrap.
- Freezer overnight until set firm: and allow to thaw for 20 minutes before scooping.
How long will it last?
This is great eaten from the freezer for 1-2 weeks and can last for 1 month, wrapped well. once scooped, enjoy straight away.
What else can I make?
If you are looking for more ice cream recipes to try, how about:
- Chocolate Chunk Raspberry Ice Cream
- Strawberry Shortcake Ice Cream
- Double Chocolate Hazelnut Ice Cream
- Chocolate Orange Caramel Magnum Ice Creams
- Peanut Butter Protein Magnum Ice Creams
Rocky Road Ice Cream (Dairy-Free)
This Rocky Road Ice Cream is chocolatey, creamy and so fun. Packed with cookies, marshmallows and dark chocolate, this dairy-free and egg-free ice cream requires no machine and is so delicious.
Ingredients
- 1 tin (400ml) dairy-free whipping cream (e.g. coconut)
- 1 tin (320g) dairy-free sweetened condensed milk
- ½ tsp vanilla essence
- 1 tbsp olive oil
- 30g cocoa powder, sifted
- A pinch of salt
- 90g dark chocolate, chopped small
- 65g crushed cookies
- 65g vegan marshmallows, chopped in needed
- 60g dried fruits e.g. raisins, sultanas
Instructions
- If using a tin of coconut whipping cream, chill this overnight in the fridge. Or, use whippable dairy-free cream from a carton (you still need 400ml). Line a 6-inch square tin (or similar) with parchment paper.
- For the ice cream base: pour or scoop the cream into a large mixing bowl and add the condensed milk. You can do this by hand if using solid whipping cream or use an electric mixer if using runny cream. Whisk till smooth, light and airy. Now add in the vanilla and olive oil and whisk again. Add in the cocoa powder and salt and whisk until chocolatey and smooth.
- For the add-ins: add in most of chocolate, cookies, marshmallows and dried fruits into the ice cream and gently fold in.
- To set: pour into the lined tin, smooth over the top and sprinkle over the remaining chocolate, cookies, marshmallows and dried fruits. Cover well (at least twice) with plastic wrap, or similar, and freezer for 6 hours, or overnight.
- Once set: allow to sit at room temperature for 20 minutes before scooping and enjoying with melted chocolate and sprinkles, in cones or in bowls.
- To store: wrap up well and keep in the freezer for up to 1 month, although best enjoyed in the first week.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Rocky Road Ice Cream so please let me know in the comments below and leave a star review above. If you do make this ice cream, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With rocky road love x
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