Vegan Rocky Road Ice Cream

Get your scoop of nostalgia with our vegan rocky road ice cream recipe! Think creamy chocolate, gooey marshmallows, and crunchy almonds, minus the dairy and plus all the fun.
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A bowl of dairy-free rocky road ice cream.
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Remember those golden childhood summers, when the ice cream truck’s jingle was the soundtrack of our happiest moments? We’re bringing back that joy with a creamy, dreamy vegan twist. This rich chocolate ice cream is studded with gooey plant-based marshmallows, crunchy almonds, and melty chocolate chunks. This makes the happiest scoops to grace a bowl or pile onto a cone. It’s everything we loved as kids, but free from dairy and full of fun.

If you’d like to immerse yourself in the simple pleasure of making (and devouring) this vegan rocky road ice cream, stick with us. Get ready to relive those carefree summer days, one delicious bite at a time.

A bowl of vegan rocky road ice cream with chocolate chips.

Why You Should Make This Vegan Ice Cream Recipe

Ready to turn your kitchen into an ice cream parlor? This vegan rocky road ice cream recipe is about to become your new favorite treat. With easy-to-find ingredients and no fancy equipment needed, it’s easier than catching the ice cream truck!

  • Minimal Effort, Maximum Joy: With less than 10 ingredients, you’ll be on your way to whip up this cold, creamy delight. Simplicity has never tasted so good!
  • Nostalgic Delight: Relive the best parts of your childhood with every bite—it’s the ultimate throwback treat, minus the animal products.
  • Customizable Fun: Feel free to get creative with add-ins. Want more crunch? Toss in extra nuts. Craving a different flavor? Swirl in some peanut butter or caramel. We’ll give you even more ideas below so you can pave your own path to an innovative version of rocky road!
  • Beat the Summer Heat: When the temperature rises, there’s nothing better than a homemade, refreshing treat. This ice cream is your go-to for cooling down in style.
  • Scoop and Share: Turn ice cream making into a mini party! Whether it’s the kids, your friends, or the whole family, everyone can pitch in to create this delicious masterpiece. It’s the perfect way to make sweet memories together.

Key Ingredients

Ever wondered how to turn your basic pantry staples into pure, frozen magic? These creamy, dreamy, and oh-so-heavenly ingredients have your back. Get ready for your taste buds to be wowed once this mixture has chilled to perfection to experience the best vegan rocky road ice cream ever! Here’s what you’ll need:

A bowl of chocolate chips.
  • Coconut Milk: Opt for full-fat coconut milk to achieve that rich, creamy texture we all love in ice cream. The fat content is crucial for a smooth and luscious base.
  • Cocoa Powder: Good-quality cocoa powder is key to getting that deep, chocolatey flavor. It blends seamlessly with the coconut milk, giving the ice cream its signature taste.
  • Agave Nectar: This natural sweetener adds just the right amount of sweetness without overpowering the chocolate. It’s not just here to sweeten the deal–it also helps to keep the ice cream soft and scoopable!
  • Vanilla Extract: A splash of vanilla extract enhances all the other flavors, adding a subtle depth that makes the chocolate sing.
  • Salt: Salt in ice cream? Stay with us. A tiny pinch of salt balances the sweetness and intensifies the chocolate flavor. It’s a small addition that makes a big impact.
  • Vegan Mini Marshmallows: These squooshy pillows add a soft and chewy element to each bite. Mix them in just before transferring the ice cream to the freezer to keep their delicate shape intact.
  • Vegan Chocolate Chips: Roughly chopping the chocolate chips creates varying sizes of melty pockets throughout the ice cream. Find an amazing dairy-free brand with our helpful vegan chocolate guide!
  • Almonds: Whether you prefer them raw or toasted, sliced or chopped, almonds bring that essential crunch to rocky road.

How To Remix Your Vegan Rocky Road

Rocky road ice cream is all about that heavenly mix of chocolate, marshmallows, and nuts. But who says you can’t have a little fun with this classic? If you’re feeling adventurous, there are plenty of ways to put your own spin on this beloved treat without straying too far from its iconic flavor profile. Here are some fun and tasty ideas to get you started:

  • Nutty Twists: While almonds are the go-to, why not mix things up with pecans, walnuts, or hazelnuts? Each type of nut brings its own unique crunch and flavor. Just make sure to chop them up for that perfect bite.
  • Chocolate Galore: Swap out vegan chocolate chips for dark chocolate chunks, mini chocolate bars, or even a swirl of chocolate fudge. The more chocolate, the merrier!
  • Nutty Buttery Goodness: Incorporate a swirl of your favorite nut butter—peanut butter, almond butter, or even cashew butter. It adds a rich, creamy texture and enhances the nutty flavor. Maybe add some of our easy peanut butter cookie dough!
  • Crunchy Surprises: Introduce some crunch with crushed pretzels, graham crackers, or even vegan cookie crumbles. These add an unexpected texture and a salty-sweet balance.
  • Caramel Delight: Drizzle in some vegan caramel sauce for a gooey, sweet surprise in every scoop. Caramel pairs perfectly with chocolate and nuts, making it a match made in dessert heaven.
  • Chocolate And More Chocolate: Make this fun treat even more so by serving in our chocolate-covered fruit cones!
  • Top It Off: Turn this amazing ice cream into something truly decadent and special with vegan whipped cream, using vegan store-bought brands, homemade aquafaba whipped cream, or rich coconut!
A bowl of vegan rocky road ice cream with chocolate chips.

How To Make

Making this vegan rocky road ice cream is simpler than you might think with the help of an ice cream maker. The whole process takes some time because things need to chill and freeze, but the actual hands-on work is minimal and totally worth every minute for the taste. We love this Cuisinart brand!

Be sure to scroll to the full recipe below for all the details, but here’s a basic rundown of what you’ll do:

Step 1: Advance Prep – Freeze your ice cream maker bowl for at least 24 hours before you begin.

Step 2: Blend the Base – Combine the coconut milk, cocoa powder, agave nectar, granulated sugar, vanilla extract, and salt in a blender. Blend until completely smooth, then pour the mixture into a bowl, cover, and refrigerate for at least 1 hour to chill.

Step 3: Churn to Perfection – Set up your ice cream maker with the fully-frozen canister, turn it on, and gently pour in the chilled chocolate mixture. Let the machine work its magic until the mixture thickens into a soft serve consistency. Follow your ice cream maker’s instructions for best results.

Step 4: Prepare the Mix-Ins – While the ice cream is churning, get your mix-ins ready. Measure out the vegan marshmallows, roughly chop the chocolate chips, slice or chop the almonds, and any other mix-ins that you’d like.

Step 5: Combine and Freeze – Once the ice cream reaches the right consistency, quickly transfer it to a storage container. It’s also helpful to have containers to store the ice cream in (we love these), but any Tupperware containers or silicone bags will work in a pinch.

Gently fold in the marshmallows, chocolate, and almonds. The ice cream will be soft, so work fast to mix everything evenly before placing it in the freezer.

A scoop of chocolate ice cream.

Expert Tips For Making Perfect Vegan Ice Cream

Ready to elevate your ice cream game? We’ve got some handy tips and tricks that will ensure a perfectly creamy and luscious vegan rocky road ice cream.

  • Chill Out: Make sure to freeze your ice cream maker bowl for at least 24 hours before you start. This is key to achieving the right consistency.
  • Blend Until Smooth: When blending your coconut milk, cocoa powder, agave nectar, vanilla extract, and salt, ensure the mixture is completely smooth. This prevents any grainy texture in your final product.
  • Chill Before Churning: After blending, let the mixture chill in the fridge for at least an hour. The colder the mixture, the quicker it will churn into ice cream.
  • Add Mix-Ins Last: Fold in your vegan marshmallows, chocolate chips, and almonds right after churning. This ensures they remain intact and evenly distributed.
  • Work Quickly: Ice cream melts fast, so transfer it from the ice cream maker to your storage container as swiftly as possible to maintain that perfect texture.
  • Storage Smarts: Use a shallow, airtight container for freezing your ice cream. This helps it freeze more evenly and makes it easier to scoop.
  • Soft Serve Perfection: If you prefer a softer consistency, enjoy your ice cream right after churning. For firmer scoops, let it freeze for a few more hours.

FAQs

Is Baskin Robbins Rocky Road vegan?

No, Baskin Robbins’ traditional Rocky Road ice cream is not vegan. It contains dairy and non-vegan marshmallows, so it isn’t suitable for a vegan diet. These vegan-friendly menu items offer some great options!

What is vegan non-dairy ice cream made of?

Vegan non-dairy ice cream is typically made from plant-based milks such as coconut, almond, cashew, or soy milk. It also includes other ingredients like sweeteners, stabilizers, and various flavorings to mimic the creamy texture and taste of traditional ice cream.

Is Rocky Road ice cream vegan?

Traditional Rocky Road ice cream is not vegan as it contains dairy and non-vegan marshmallows, which contain gelatin. However, vegan versions can be made using plant-based milk, vegan marshmallows, and dairy-free chocolate.

A bowl of vegan rocky road ice cream with chocolate chips and marshmallows.

If you make this vegan rocky road ice cream recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!

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Vegan Rocky Road Ice Cream

Author: Michelle Cehn
5 from 17 votes
Ever wish you could capture the magic of childhood summers in a bowl? This vegan rocky road ice cream does just that, with creamy chocolate, gooey marshmallows, crunchy almonds, and melty chocolate chunks. It’s the ultimate dairy-free delight that paves a luscious path to pure bliss!
A bowl of dairy-free rocky road ice cream.
Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 4

Equipment

Ingredients

  • 2 cans coconut milk, full fat
  • cup cocoa powder
  • cup agave nectar
  • cup granulated sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup vegan mini marshmallows, I love the brand Dandies
  • cup vegan chocolate chips, roughly chopped
  • ¼ cup almonds, raw or toasted; sliced, slivered, or finely chopped

Instructions

  • Advance Prep: Freeze the ice cream maker bowl for at least 24 hours before beginning (or follow ice cream maker directions). This is an essential step for getting the right ice cream consistency!
  • In a blender, add the coconut milk, cocoa powder, agave nectar, sugar, vanilla extract, and salt and blend until completely smooth. Pour into a bowl, cover, and set in the fridge for at least 1 hour to chill (longer is fine too).
  • Set up your ice cream maker with the fully-frozen canister, turn it on, and gently pour in the chilled soupy chocolate mixture. Allow ice cream maker to run until the mixture turns from soup to thick soft serve. This usually takes about 10-15 minutes, but look for visual signs of readiness and follow your ice cream maker’s instructions as the time can vary significantly.
  • Meanwhile, prepare the add-ins so they’re all ready to mix in as soon as the ice cream maker is done. In this case, measure out the marshmallows and chop up the chocolate and almonds.
  • As soon as it’s ready, using a spatula, quickly scoop all the soft ice cream into a storage container and gently fold in the prepared marshmallows, chocolate, and almonds. The ice cream will be very soft (similar to soft serve) and will melt quickly, so work fast and transfer to the freezer as soon as you’re done!

Notes

Storage Tip: Do not store the ice cream in the ice cream maker‘s basin. That tub gets so cold in the freezer that it will be near-impossible to get the ice cream to soften enough to come out of it when you want to eat it. You can use a generic plastic tupperware or you can find reusable pint ice cream containers online.
Temperature Matters: Serve your ice cream slightly softened by letting it sit at room temperature for 5-10 minutes before scooping. This ensures the best texture and flavor.
Silky Smooth Texture: To ensure the smoothest texture, strain the blended mixture through a fine mesh sieve before chilling it.
Layering Fun: When adding the mix-ins, layer them throughout the ice cream as you transfer it to the storage container. This ensures even distribution and fun bites throughout.

Nutrition

Calories: 782kcal | Carbohydrates: 81g | Protein: 8g | Fat: 53g | Saturated Fat: 41g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 347mg | Potassium: 488mg | Fiber: 3g | Sugar: 65g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 8mg
Course — Dessert
Cuisine — American
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.

We want to thank our amazing recipe testers Taylor Gillespi and Aubree Summers for helping us perfect this recipe! 

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5 from 17 votes

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Recipe Rating




27 comments
  1. Shannon Victoria Holmes says:

    Can I use something besides agave?

      • Can you replace the coconut milk with oat milk? I’m allergic to coconut so that makes a lot of vegan recipes a trial and error expirament, especially things like ice cream.

        • Hi Kate! Yes, usually, plant-based milks are interchangeable in recipes. The only thing to look out for is perhaps using a dairy-free milk with a similar texture. Oat milk and coconut milk are both creamy and have a thicker consistency, so it’s a good swap. Good luck!

      • Shannon Victoria Holmes says:

        Thank you for your quick reply!

        • Shannon Victoria Holmes says:

          5 stars
          Hello, I did make this with the agave syrup and wow this is an amazing recipe. I would recommend this to anyone vegan or not. Super rich and better than dairy rocky road that I remember eating a long time ago. Thanks for sharing your recipe with us.

  2. 5 stars
    So yummy homemade ice cream

  3. Beatriz Buono-Core says:

    5 stars
    I want to eat this every day!

  4. 5 stars
    This recipe is sooooo good! I love it!

  5. 5 stars
    I love this Vegan Rocky Road so much – just the perfect amount of chocolate and creamy sweetness!

  6. 5 stars
    this vegan rocky road turned out sooo good! so sweet and the texture was spot on!

  7. 5 stars
    Such a delicious ice cream recipe!!

  8. 5 stars
    I DREAM about this delicious ice cream!! A must-make!!

    • I’m glad I don’t make it too often because I would eat it all day long…lol!

  9. 5 stars
    Super tasty and easy to make. Thanks for the tip on using a plastic tub

  10. 5 stars
    need this ice cream asap!

  11. 5 stars
    I need an ice cream maker asap! This sounds so good and looks crazy delicious. Saved for future usage!!

  12. 5 stars
    One of my favorite ice cream recipes ever. I keep mini Dandies vegan marshmallows on hand specifically for this!

  13. Liora Simpson says:

    5 stars
    Best ice cream base ever!

  14. 5 stars
    Ever since I went vegan, this ice cream has been one of my cravings! It tastes amazing!

  15. 5 stars
    I love any ice cream that has yummy treats added to it – especially anything that has a different texture. The marshmallows add such a lovely, squishy element and the nuts add the perfect crunch. Plus, ice cream is ALWAYS better with chocolate bits! The BEST ice cream I’ve had in a while!

    • Varsha Sharma says:

      How is one can of coconut cream? 400ml ? What should be the fat % of the cream to be used in the icecream?

  16. 5 stars
    I’ve been on such an ice cream making kick lately, and this is the BEST one I’ve made yet! Soooo good, I might have to make more this week, because it doesn’t last long in our house.

  17. 5 stars
    I made a batch of this and we all devoured it! So good!

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