Low Iodine Dairy Free Rocky Road Ice Cream
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Learn more →Ingredients
6 servings
For the ice cream base
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- ⅓ cup powdered sugar
- 3 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp fine salt
For the mix-ins
- ¾ cup dairy free chocolate chips
- ½ cup raw almonds, roughly chopped and toasted
- 1 cup vegan marshmallows, roughly chopped if large
Instructions
- 1
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.
- 2
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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