Can I use coconut cream instead of nondairy heavy cream?

For this recipe we wouldn't recommend it. Full fat coconut milk has a lot of water in it and it won't whip up the same. Coconut cream will have similar limitations.

What’s the best brand of vegan sweetened condensed milk?

Brands like Nature’s Charm and Let’s Do Organic offer great oat and coconut-based vegan condensed milk. Just make sure it's thick and sweet. You can even make your own vegan sweetened condensed milk .

Can I make this nut-free?

Definitely. Simply leave out the almonds or replace them with seeds (like sunflower or pumpkin) or crunchy granola for a similar texture.

How long will this ice cream keep in the freezer?

Store it in an airtight container for up to 2–3 weeks . For best texture, cover the surface with parchment or plastic wrap to prevent freezer burn.

What’s the best container to freeze it in?

A loaf pan works great for no-churn ice cream. You can also use any freezer-safe airtight container with a lid. Silicone containers make scooping even easier.

Vegan Rocky Road Ice Cream (No Churn!)

Vegan Rocky Road Ice Cream

Ice cream scoop in a pan of rocky road ice cream.

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Creamy, dairy-free chocolate ice cream loaded with salty almonds, chocolate chunks and mini marshmallows. 100% no-churn - no ice cream maker needed!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Freeze Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 1 Pint 1x
Category: Frozen Desserts
Method: Freeze
Cuisine: American
Diet: Vegan

Ingredients

Scale

2 cups nondairy heavy cream*

1 11.25 ounce can nondairy sweetened condensed milk*

1/2 cup cocoa powder

1/4 teaspoon sea salt

1 teaspoon vanilla extract

1/2 cup vegan mini marshmallows

1/3 cup roasted and salted almonds, chopped

1/3 cup dark chocolate, chopped

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Instructions

Whip: Pour the nondairy heavy cream into a large bowl and beat using an electric hand mixer until medium peaks form. Set aside.
Whisk: In a separate bowl, whisk together the nondairy sweetened condensed milk, cocoa powder, salt and vanilla extract until well-combined.
Fold: Pour the chocolate mixture over the whipped cream. Fold together gently until a homogenous mixture comes together. Mix carefully so as not to completely deflate the mixture. This may take a few minutes. Fold in the marshmallows, almonds and chocolate chunks.
Freeze: Transfer the ice cream base into a 1 pound loaf pan lined with parchment paper. Smooth out the top and sprinkle with additional marshmallows, almonds and chocolate chunks if desired. Cover with plastic wrap and place in the freezer to chill for 4 hours or overnight. Set out for 10 minutes to thaw slightly before scooping.

Equipment

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Notes

*Prepared ice cream will keep in a tightly-sealed container in the freezer for up to 2 weeks.

*Nondairy heavy cream can be found in most grocery stores next to traditional dairy whipping cream. Look for something unflavored and unsweetened. I like Trader Joe's brand, Silk and Country Crock.

*Nondairy sweetened condensed milk can easily be purchased online if you can't find it in your local grocery or health food store. I like Nature's Charm. They make an oat milk and a coconut milk variety. You can also make vegan sweetened condensed milk yourself!

Find it online: https://censoredbaker.com/vegan-rocky-road-ice-cream/