Rich, whipped coconut cream is the base of this fudgy, chocolatey ice cream, beaten smooth with cocoa powder and a touch of vanilla until it's deeply flavored and cloud-light. Toasted almonds add crunch, while pockets of melty chocolate and pillowy marshmallows turn every scoop into a true rocky road experience. The whole thing comes together in a loaf pan and freezes into a firm, scoopable texture with zero churning required. It's the kind of dessert that tastes indulgent enough for a special occasion but is simple enough to make on a whim. This one is a great fit for a vegan freezer stash, and it holds up beautifully for make-ahead scooping all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
