Rocky Road Coconut Milk Ice Cream

Rocky Road Coconut Milk Ice Cream will be your new sunny day favorite! It’s full of squishy marshmallows, nutty pecans and delicious chocolate. Plus, it’s all dairy free and you don’t need an ice cream maker!

Not to brag, but I had the best weekend EVER!

My husband and I were both in great moods, the weather was B-E-utiful, and I lived off of Rice Chex and ice cream. Whoot whoot!

And I’m in total summer and birthday mode, despite the incoming rain and birthdays being SO spaced out. Nonetheless, here comes the ice cream! Cake is coming at ya later this week.

I couldn’t help but want to use up my Malvi marshmallows in the sweetest way possible. And when it comes to mallows and ice cream, you gotta go with Rocky Road!

Before you say anything, yes I realize that Rocky Road is almonds and mallows, but I didn’t have almonds, and decided to be resourceful and fancy pants with toasted pecans instead. Total win!

I used the same technique that I used for my Pistachio Chocolate Chip Coconut Milk Ice Cream, using my Blendtec blender.

You don’t need a Blendtec, but this machine is my baby and I lovvvveee it. I have a Vitamix too and several other options and could talk about blenders for days with you! Super helpful hint: if you’re wanting an amazing blender, but for a bit less, try looking at their refurbished models. They are cheaper but the same quality, they’ve just been previously loved! Enough of the shopping rant now.

I use these for ice cream containers. 

This ice cream will be your new sunny day favorite! It’s creamy, sweet, chocolatey, nutty and mallowy, and dairy free! 

Rocky Road Coconut Milk Ice Cream

2015-03-29 16:23:10

Rocky Road Coconut Milk Ice Cream will be your new sunny day favorite! It's full of squishy marshmallows, nutty pecans and delicious chocolate. Plus, it's all dairy free and you don't need an ice cream maker! (makes 1 pint)

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Ingredients

1. 1 can coconut milk (full fat)
2. 1/3 cup coconut sugar
3. 2 Tbs. cocoa powder
4. 1 ½ tsp. vanilla extract
5. small pinch sea salt
6. ½ tsp. vodka
7. ¼ cup small marshmallows*
8. 1/3 cup toasted pecans or almonds, chopped

Instructions

1. PREP: shake your coconut milk can and pour it into a standard ice cube tray (you’ll have some leftover in the can). Freeze completely (and refrigerate the leftover).
2. In a high-powered blender, combine the coconut milk cubes, coconut sugar, and 1-2 Tbs of the leftover coconut milk. Select the “ice cream” setting (or use your blender manual to look up how to manually blend ice cream, which should be very high power for around 40 sec). Afer the ice cream is blended (you may have to scrape down the sides, but resist adding more liquid, trying to make the ice cream as thick as possible). Then, add the cocoa, vanilla, sea salt and vodka and blend completely and quickly. The vodka keeps the ice cream scoopable, so try not to leave it out.
3. Stir in the marshmallows and chopped nuts. Pour into a freezer container and freeze for a few hours, or until more solid and you’re ready to serve. Scoop and enjoy!

Notes

1. *I used small square Malvi marshmallows, which I cut into quarters.
2. Marshmallows will float to the top if your ice cream base is thin, so you may need to freeze your ice cream for a couple hours, take it out and stir it around to disperse the marshmallows better, then freeze it more.
3. I used a Blendtec for this recipe, but I also own a Vitamix that I love and use too. If you have a blender question, just let me know.

By Melissa @ Treats With a Twist

Treats With a Twist https://www.treatswithatwist.com/