Rich coconut cream, whipped to soft peaks and folded with cocoa powder, gets swirled with toasted almonds, chunks of chocolate, and pillowy marshmallows for that classic rocky road crunch. No churning required — just whip, fold, freeze, and scoop. The texture lands remarkably creamy for a base built entirely on coconut, with a deep chocolate flavor that never feels like it's missing anything. It's an easy make-ahead treat for hot days, and it holds up beautifully whether you're serving it in cones or straight from the loaf pan. This one's a genuinely solid pick for a lactose free freezer stash.
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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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