“Without ice cream, there would be darkness and chaos.”
― Don Kardong
I have a confession to make… This recipe didn’t start out as ice cream.
Whew! I’m glad to get that off my chest 🙂 This ice cream actually evolved from a sad mess of failed fudge. It never set up right (too much coconut milk), but I couldn’t bear to throw it out and waste the ingredients. Besides it tasted too good!… So I brainstormed on what could be done to salvage it. All roads pointed to Ice Cream!… Get it? Rocky “Road” Ice Cream. Hahaha 😀
But seriously, this ice cream turned out amazing. Which is why I decided to share it even though it was just a salvage mission.. Dave couldn’t get enough of it, even though he doesn’t like chunky ice creams or marshmallows (weirdo)! And was so disappointed when the container ran dry.
If you can’t find mini marshmallows just chop up some regular sized ones… Also, although I used a nut mix (cashews, pecans, brazil nuts, macadamias, almonds), if you prefer go ahead and use just walnuts or pecans. But do used ones that have been roasted and salted, because it adds extra flavour depth… And the coffee granules are totally optional. But coffee is such a great enhancer to chocolate, why wouldn’t you?
If you give the recipe a try, I’d love to hear how it turned out!
Rocky Road Ice Cream
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert
Makes: approx. 1.5 Liter
- 2 (13.5oz/400ml) cans Coconut Milk (full fat)
- 1/4 cup Granulated Sugar
- 1/2 tsp Instant Coffee Granules (optional)
- 2 cup Non-Dairy Semi-Sweet Chocolate Chips
- 1 tsp Vanilla Extract
- 1 1/2 cup Mini Marshmallows (I used Dandies)
- 1 cup Coarsely Chopped Mixed Nuts, roasted and salted
Combine the coconut milk, sugar, and coffee granules (if using), in a saucepan. Bring to a simmer, stirring to dissolve the sugar and coffee. Remove from heat and add the vanilla and chocolate chips. Stir until the chocolate has fully melted and mixture is thoroughly combined.
Chill the mixture in the refrigerator for 3 – 4 hours.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (it takes about 25 minutes in my machine). Add the marshmallows and nuts in the last 5 minutes of churning.
Scoop ice cream into a shallow, freezer friendly container, press plastic wrap directly onto the surface of the ice cream (this is to prevent ice from forming), and freeze for 2 hours or until firm.
A note on freezing times: If you eat the ice cream immediately, the marshmallows will be firm/hard. If you allow it to freeze overnight, the marshmallows absorb moisture from the ice cream and turn soft and gooey. I prefer to wait for the marshmallows to get soft and gooey.