If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: If you thought vegan ice cream would be a tough adjustment, think again. And if you got on board with vegan ice cream and realized that it had the potential to be just as delicious (if not BETTER) and then you thought, "But vegan rocky road? How can that even be possible?" Well: fret not, friends. Dandies (the vegan marshmallow darlings of Chicago Vegan Foods) are here to save the day with a spot-on take on a traditional, delicious flavor. Chock full of rich, chocolatey flavor, roasty almonds and sweet marshies, you'll never go back to the original stuff again. —Helen Williams
- 30 ounces organic coconut milk (Full fat is best!)
- 1/2 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons arrowroot
- 1 cup unsalted roasted almonds, chopped
- 1 cup vegan mini marshmallows (Dandie's makes an awesome, easy-to-find option!)
- In a medium stockpot, add your coconut milk, sugar, cocoa powder and vanilla. Bring this mixture to a light simmer over medium heat, whisking vigorously to make sure the sugar is dissolved and the cocoa powder is evenly incorporated. (The heat should make these ingredients meld together pretty seamlessly, but it's normal to note a bit of separation.)
- Put a few tablespoons (two to three) of your warm mixture into a small bowl. Add your arrowroot and whisk together until completely smooth.
- Add the arrowroot mixture back to your base. Whisk together for about one minute more and then remove from heat.
- Transfer your ice cream base to a large bowl and refrigerate for about 3-4 hours or up to overnight. Once completely chilled, it's time to churn: add to your ice cream maker of choice and follow the given instructions for your appliance. (If you're using the KitchenAid Ice Cream Maker attachment, like me, the churning will take about 15-20 minutes on a medium speed.)
- Transfer your ice cream to a freezer safe container, layering your chopped almonds and marshmallows throughout. More your container to the very back of your freezer to harden completely. This should take about 4-6 hours, depending on the coldness of your freezer.
- The last step is the most important one: scoop into bowls or cones, enjoy and let your world be rocked - get it?
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert