This rich, no-churn ice cream starts with coconut cream whipped into soft, billowy peaks, then folded together with cocoa powder and a touch of vanilla until it turns into a deep, fudgy base. Toasted almonds bring a nutty crunch, while pockets of melty chocolate chips and pillowy marshmallows create that classic rocky road texture in every scoop. Because it's built entirely on coconut cream instead of a dairy base, it freezes into something wonderfully creamy without any churning equipment required. The whole thing comes together in a simple loaf pan, so it's easy to portion out and scoop straight from the freezer. It's a genuinely satisfying frozen treat, and it's a solid pick for a gluten free dessert spread since every ingredient here is naturally free of wheat or gluten. One bite of that toasted almond crunch against the soft marshmallow pockets, and you won't miss a thing.
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The night before, place both cans of full-fat coconut milk in the refrigerator. Spread the chopped almonds in a dry skillet over medium heat and toast, stirring frequently, until golden and fragrant, about 4–5 minutes. Transfer to a plate and let cool completely.
Open the chilled coconut milk cans without shaking them. Scoop the thick, solidified coconut cream from the top of each can into a large mixing bowl, leaving the watery liquid behind (reserve it for another use or discard). You should have about 1 1/2 to 2 cups of solid cream.
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