I love ice cream. Like LOVE it, LOVE it.
I have a friend, Margaret, who shares my love for ice cream. Our talks and critiques about ice cream led me to gift Margaret an ice cream cookbook. After I gave her the cookbook I started thinking, “What if I could make really good, dairy free ice cream? Like really good! So good that even dairy eaters would love it.” And thus began my new obsession with not just eating, but making dairy free ice cream.
I started with a rich, decadent, dark chocolate ice cream. Then on to milk chocolate. And then it struck me— ROCKY ROAD! Rocky road was one of my favorite ice creams as a child, but I was very particular about it. It had to have marshmallow fluff, not those flavorless little rock- hard marshmallows. And it needed to have almonds, chocolate covered almonds.
I set out to make the best, non-dairy rocky road ice cream. I made a creamy, milky Swiss chocolate ice cream base, swirled in a fluffy, pillowy marshmallow fluff, and studded it with sea salt chocolate covered almonds. MAN! SOOOO GOOD!
Of course, I tested my rocky road ice cream on Margaret, and Morgan, and Paul. They all agreed that it was the best ice cream I have ever made. And I think I may have to agree. Give this rocky road ice cream a try. Share it with a friend. It’s even better that way.
Rocky Road Ice Cream
- Swiss chocolate ice cream
- homemade marshmallow fluff
- 1/2 cup sea salt chocolate covered almonds, roughly chopped (Trader Joe’s are my fave)
For the Marshmallow Fluff:
- 2 egg whites, at room temperature
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar
- 1/2 cup maple syrup
- 1/4 cup water
- 1/8 tsp sea salt
- 1 Tbsp vanilla extract
- Place the egg whites and cream of tartar in the bowl of a stand mixer.
- In a 2-quart saucepan heat the sugar, maple syrup, water, and sea salt over medium heat. Stir until all the sugar is dissolved, then don’t stir anymore.
- When the sugar mixture reaches 225F, beat the egg whites and cream of tartar to soft peaks. (Use a whisk attachment and beat on medium speed.)
- Once the egg whites have soft peaks, turn off the mixer and wait for the sugar mixture to reach 240F.
- When the sugar syrup is reaches 240F, turn the mixer on low. In a slow, steady stream pour a little bit of the sugar syrup into the egg whites. Continue pouring slowly and increase the mixer to medium speed.
- Once all the sugar syrup is poured into the egg whites, beat the fluff for 6 minutes. Add the vanilla extract and continue to beat the fluff until it is glossy and cooled (about 5-6 minutes).
- Use immediately or store in an airtight container in the freezer. (Storing the marshmallow fluff in the freezer keeps the sugar from crystallizing and becoming grainy. The marshmallow fluff will keep for a month in the freezer.)
For the Swiss Chocolate base:
- 2 3/4 cup coconut cream
- 1 1/3 cup evaporated coconut cream
- 3/4 cup turbinado sugar
- 1/4 cup maple syrup
- 1/4 tsp sea salt
- 1 Tbsp, plus 2 tsp tapioca flour
- 1/3 cocoa powder
- 1 tsp vanilla extract
- 4 oz. dark chocolate (55% dark chocolate is my fave for this recipe)
- Mix the tapioca flour with 1/4 cup of coconut cream to make a slurry. Set aside.
- In a 4 quart saucepan whisk together the remaining coconut cream, evaporated coconut cream, turbinado sugar, maple syrup, and sea salt.
- Cook over medium heat until it reaches a low boil, whisking frequently. Once the cream reaches a low boil, continue to boil it for 3 minutes. (Whisk the mixture while it cooks to prevent the cream from scorching.)
- Whisk in the cocoa powder until it is fully incorporated and continue to boil for 1 minute.
- Remove the cream from the heat and whisk in the tapioca slurry. Return to the heat for 1 minute, whisking to thicken the mixture. It should be a bit like pudding at this point.
- Remove from the heat and stir in the vanilla extract.
- Pour the ice cream base through a fine mesh strainer into a large bowl. Allow it to cool to room temperature.
- Once the ice cream base reaches room temperature, place the bowl in the refrigerator until it is chilled (4 hours, up to overnight).
- With the machine running, pour the ice cream into an ice cream maker and churn it until it reaches soft serve consistency.
- In a freezer safe container, layer the Swiss chocolate ice cream, marshmallow fluff, and chopped sea salt chocolate covered almonds. Repeat 2-3 times. (The amounts are totally up to you and your preferences.)
- Place a piece of parchment paper directly onto the ice cream. (This helps prevent ice crystals from forming on the ice cream.) Freeze for 4 hours or longer to allow the ice cream to set.
- Allow the ice cream to soften at room temperature for 5-10 minutes before scooping. Scoop and enjoy!