Vegan Rocky Road Ice Cream

This rich Vegan Rocky Road Ice Cream is made with the creamiest chocolate ice cream and loaded with salty almonds, chocolate chunks and mini marshmallows! It's also 100% no-churn so no ice cream maker is needed. Let's learn how to make it!

Homemade, dairy-free ice cream has never been so easy! The creamy chocolate base is made with only 5 ingredients and no ice cream maker is necessary.

This vegan rocky road ice cream is made by whipping dairy-free heavy cream into stiff peaks and then folding it together with a sweetened chocolate mixture. Once combined you'll sprinkle in the mix-ins and freeze!

Looking for more dairy-free ice creams? Be sure to check out our vegan s'mores ice cream and vegan mint chip ice cream.

Ingredients You'll Need

Base Ingredients:

• nondairy heavy cream: This provides the creamy, rich base needed for the ice cream’s texture. When whipped, it adds air and volume for a soft, scoopable consistency.
• vegan sweetened condensed milk: Adds sweetness and helps create a smooth, luscious texture without ice crystals. It also acts as a stabilizer for the no-churn method.
• cocoa powder: Gives the ice cream its deep chocolate flavor and enhances the richness of the base.
• sea salt: A pinch of salt sharpens the overall flavor and balances the sweetness, bringing out the chocolate and mix-in flavors.
• vanilla extract: Rounds out the flavor of the ice cream and adds warmth and depth to the chocolate base.

Mix-Ins:

• vegan mini marshmallows: Classic rocky road ingredient! They add chewy texture and bursts of sweetness that contrast with the creamy base.
• roasted and salted almonds: Provide crunch and a salty contrast that balances the sweetness. Roasting brings out a deeper, nutty flavor.
• dark chocolate: Adds rich chocolate chunks throughout the ice cream for added indulgence and texture.

Why you'll love this ice cream:

• No Ice Cream Maker Needed – Just whip, mix, and freeze—super easy and fuss-free.
• Ultra Creamy Texture – Thanks to the whipped nondairy cream and condensed milk, it’s rich, smooth, and indulgent.
• Classic Rocky Road Flavors – Chocolate, marshmallows, nuts, and chunks of dark chocolate—every bite is loaded with texture and nostalgia.
• Completely Vegan – 100% dairy-free, egg-free, and made with plant-based ingredients without sacrificing flavor.
• Perfectly Sweet & Salty – The sweet chocolate base is balanced by roasted, salted almonds and a pinch of sea salt.
• Customizable – You can easily swap in different nuts, marshmallows, or chocolate to suit your taste or dietary needs.

How to Make Vegan Rocky Road Ice Cream (with pictures!)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by whipping the heavy cream in a large bowl with an electric hand mixer until medium peaks form. Set aside.

In a separate bowl, whisk together the dairy-free sweetened condensed milk, cocoa powder, salt and vanilla until completely smooth.

Gently fold the chocolate mixture into the whipped cream until very well combined. Do not mix vigorously so as to avoid deflating it.

Fold in the mix-ins and transfer ice cream base to a 1 pound loaf pan lined with parchment paper. Cover and set in the freezer to set for at least 4 hours.

Tips and Tricks

1. Whip the Cream to Medium Peaks: Don’t over-whip! Medium peaks give the ice cream a light, airy base that freezes nicely without becoming icy.
2. Sift the Cocoa Powder: Sifting helps prevent lumps and ensures the chocolate flavor is evenly distributed.
3. Gently Fold in Mix-Ins: Use a rubber spatula to fold in marshmallows, almonds, and chocolate chunks to maintain the airiness of the base.
4. Line Your Pan: Use parchment paper or plastic wrap in your loaf pan to make scooping and cleanup easier.
5. Let It Freeze Fully: Freeze the mixture for at least 4 hours, preferably overnight, for a firm, scoopable consistency.
6. Let It Soften Before Scooping: Allow the ice cream to sit at room temp for 5–10 minutes before serving for easier scooping and creamier texture.

Hallmarks of No-Churn Ice Cream

No-churn ice cream has become a popular dessert option for good reason — it's simple, customizable, and doesn’t require an ice cream maker. Here are the key hallmarks that define no-churn ice cream, especially in vegan recipes:

1. No Ice Cream Machine Needed: The signature feature! No-churn ice cream skips the traditional churning process and instead uses a whipped base to incorporate air for creaminess.
2. Simple 2–3 Ingredient Base: Typically made with - Whipped nondairy cream (like coconut cream or oat-based whipping cream) and Sweetened condensed milk (or a DIY version). These two provide the fat, sugar, and structure needed for a scoopable texture.
3. Rich and Creamy Texture: Despite the simplicity, no-churn ice cream mimics the smooth, creamy mouthfeel of traditional ice cream when made correctly. Whipping the cream before folding in the sweetened base helps trap air and soften the finished product.
4. Freezer-Set, Not Churned: The mixture is frozen for 4–6 hours (or overnight) until firm. No need for mid-freeze stirring or complicated timing.

Frequently Asked Questions

Rocky Road Recipe Variations

Here are some fun and delicious variations you can try with your vegan rocky road no-churn ice cream—perfect for customizing the classic recipe to suit different tastes and dietary needs:

1. Peanut Butter Rocky Road: Add ⅓ cup of creamy peanut butter to the base or swirl it in before freezing. You can also use chopped peanut butter cups in place of almonds.
2. S’mores Rocky Road: Replace almonds with crushed graham crackers and add extra mini marshmallows. Drizzle with melted chocolate for a campfire-inspired treat.
3. Cherry Almond Rocky Road: Swap half the chocolate chunks with chopped dried cherries or fresh pitted cherries. It adds a tart, fruity twist that pairs beautifully with chocolate.
4. Mocha Rocky Road: Add 1–2 teaspoons of instant espresso powder to the cocoa mixture for a subtle coffee flavor that enhances the chocolate depth.
5. Nut-Free Rocky Road: Skip the almonds and add something crunchy like sunflower seeds, pretzel pieces, or crispy rice cereal for texture without nuts.
6. Double Chocolate Chunk: Use both dark and white vegan chocolate chunks for contrast in sweetness and texture.
7. Coconut Rocky Road: Add ¼–½ cup shredded coconut to the mix-ins and top with toasted coconut flakes before freezing for a tropical flair.
8. Cookie Crumble Rocky Road: Fold in crushed chocolate sandwich cookies (like Oreos) for added crunch and nostalgic cookie-and-cream vibes.

How to Store No-Churn Vegan Ice Cream

1. Use an airtight, freezer-safe container: A loaf pan covered tightly with plastic wrap or a silicone ice cream tub with a lid works great. This prevents freezer burn and keeps odors out.
2. Press parchment or plastic wrap directly on the surface: This helps prevent ice crystals from forming on top of the ice cream.
3. Label with the date: Vegan no-churn ice cream is best enjoyed within 2–3 weeks, though it may keep up to a month. After that, texture may degrade.
4. Let it sit out for 5–10 minutes before scooping: Since it’s made without churned air, it can freeze a bit firmer. Allowing it to soften slightly makes scooping easier.
5. Avoid frequent thawing and refreezing: This causes ice crystals to form and affects the creamy texture.

If you make this recipe, please tag @censoredbaker on Instagram!

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More vegan ice cream recipes:

• vegan pistachio ice cream
• vegan vanilla ice cream
• vegan blackberry cobbler ice cream
• vegan s'mores ice cream

More dairy-free frozen desserts: