Vegan Rocky Road Ice Cream Recipe (2024)

FAQs

What replaces dairy in vegan ice cream? ›

The secret is nothing more than coconut milk. Full-fat, creamy coconut milk. Other vegan milk substitutes, like almond milk or soy milk, just don't cut it when it comes to ice cream. You need the fattiness and unctuousness that can only be found in a can of coconut milk.

Commercially-produced vegan ice creams are made from soy, almond, cashew, coconut, or rice milk. These products deliver all of the delicious flavor and creaminess of ice cream without harming a single cow. Most supermarkets carry several varieties. And a good natural foods store will stock numerous brands.

Rocky road ice cream is a chocolate-flavored ice cream. Though there are variations from the original flavor, it traditionally comprises chocolate ice cream, nuts, and whole or diced marshmallows.

The key to achieving a creamy vegan ice cream lies in selecting the right ingredients. Popular plant-based milk options include almond milk, oat milk, and coconut milk, which can be enhanced with additional fats like coconut oil or cashew butter.

Kaminsky says that you'll get the best results from dairy-free counterparts that are higher in fat such as canned coconut milk. She typically uses almond milk as her base, but other non-dairy milks can work (steer clear of rice milk because it tends to be too watery).

By far the closest substitute for heavy cream in the vegan world is coconut milk in a can. There are several varieties to choose from. Look for the one with the highest fat, but don't fret if you can't find anything labeled “full fat.” They are all rich in fats.

While some swear you need eggs to emulsify and stabilize the ice cream, you really just need a thickener (cornstarch) and protein (cream cheese).

A common - and better - emulsifier for ice cream is soy lecithin, which can be derived from soybeans, sunflowers and rapeseed. Soy lecithin has a neutral taste, and also allows you to make egg-less ice cream.

Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.

This rich chocolate ice cream loaded with almonds and heaps of miniature marshmallows is a classic favorite that's fun to share.

What is a fun fact about Rocky Road ice cream? ›

William Dreyer, back in the year 1929, decided to chop walnuts and marshmallows in pieces. He mixed these into his ice cream, which was chocolatey in flavor. Later that year, when the stock market crashed, the name of the flavor became 'rocky road,' in order to give people something to smile about.

The ice cream flavor features a base of smooth, chocolate ice cream. The soft chewiness of sweet marshmallows is contrasted with nutty, crunchy almonds to create a complex texture. There are variations of Rocky Road ice cream.

Plant-based fats are the best way to thicken vegan ice cream. Coconut cream, full-fat coconut milk and coconut oil will give the creamiest and thickest results. Cornstarch and tapioca starch can also be used to thicken but the end result will be a little more icy and a little less creamy.

Blends of vegetable oils (60% to 80% coconut oil or palm kernel oil with 20% to 40% of a liquid oil such as sunflower oil, soybean oil, peanut oil, or olive oil) are often used in vegan ice cream production to obtain the optimum amount of solid fat.

Instead, many plant-based ice creams opt to use coconut oil, or coconut butter instead! This helps add some fats to the ice cream and helps slow down the melting process – meaning your plant-based ice cream stays nice and firm for a good amount of time.

rice, oat, almond, hazelnut, coconut, quinoa and potato milks. foods that carry the "dairy-free" or "suitable for vegans" signs.

Soy milk and olive oil

To replicate the flavor and thickness of 1 cup (237 mL) of heavy cream, combine 2/3 cup (159 mL) of soy milk with 1/3 cup (79 mL) of olive oil. This substitute is best for adding tenderness and taste in cooking and baking, but it should not be used in recipes that require whipping.

Dairy-free frozen desserts typically substitute regular milk with plant-based milk such as almond, soy, coconut, or cashew milk, although there are some amazing brands (*cough, cough, Eclipse*) that take it even further.