Have you been dreaming of a healthier alternative to store-bought ice creams? One that’s free of refined sugar? Only using natural ingredients as mother nature intended? This Vegan Rocky Road Ice Cream recipe is the best healthy frozen treat for you. You can make healthier-for-you choices and eat your ice cream too! It’s dairy-free and has no refined sugar added. It’s Paleo and Whole 30 approved. Try it and you’ll want to make it again and again.
This vegan Rocky Road Ice Cream is the most amazing healthy ice cream you could ever have! It’s thick, creamy, and did I mention it’s double chocolate? One of my favorite ice cream flavors is rocky road. But how to enjoy it without all the sugar? That’s where avocado and bananas come in. Blending frozen avocados and bananas in the food processor results in a rich yummy treat – all without the need for dairy or processed sugar!
What Makes this the Best Vegan Rocky Road Ice cream?
- It’s sugar-free, dairy-free, and guilt-free
- Naturally sweetened with bananas
- Full of healthy fats
- Made with healing, nourishing, and nutrient-dense ingredients
- Rich, creamy, and delicious!
- Easy and so quick to make
- Great for kids and the whole family
- Impress your friends and guests with a homemade treat
- No ice cream maker needed!
What’s in this Vegan Free Rocky Road Ice Cream?
- Avocados
- Bananas
- Almonds
- 100% Cocoa Powder
- Unsweetened Dark Chocolate
- Coconut Milk, full fat
Easy No-Churn Vegan Ice Cream
You can make this ice cream without an ice cream maker. That’s right! Only a food processor is needed and it is so simple to make.
How to Make the Best Rocky Road Ice Cream:
Prep: dice the avocados and cut the bananas. Freeze for at least 2-3 hours on a baking sheet.
Chill: a bread pan in the freezer for at least 10-15 minutes.
Pulse: the frozen avocados and bananas in a food processor.
Add: cocoa powder and coconut milk.
Process: on low then high for a creamy consistency. Add more milk if needed. Less is more.
Mix: in the ⅔ of the chopped almonds and unsweetened chocolate for 5-10 seconds.
Pour: mixture into the chilled bread pan. Top with remaining almonds and chocolate.
Freeze: for at least 2 hours before serving.
Tips for Success:
- Push mixture down from sides of food processor with a spatula if needed.
- Chill cutting board and knife before hand, if chopping unsweetened chocolate by hand, to avoid melting.
- Mix the chopped almonds and unsweetened dark chocolate only briefly in the food processor. Avoid overmixing.
- For a softer consistency, serve 2 hours after making.
How to Serve Dairy Free Vegan Ice Cream:
Since this ice cream is made without dairy, it comes with a bit of a learning curve. If the ice cream has been frozen for longer than 2 hours, it will have solidified pretty well.
Set the ice cream on the counter for 15-20 minutes prior to serving. The ice cream will soften enough for scooping.
What Kind of Coconut Milk Should I use?
This dairy-free ice cream can be made with both coconut milk and homemade almond milk. Feel free to use the plant-based milk of your choice. The best kind of coconut milk to use is full fat. For this recipe I used Aroy-D and it produced a perfect creamy consistency!
Paleo & Whole 30 Cocoa Powder
Dark unsweetened cocoa powder is best to use when it comes to staying compliant. You’ll want to use the least processed powder. I use 100% Cocoa Powder by Ghirardelli. The only ingredient listed is cocoa. It’s unsweetened and naturally processed without alkaline.
What Kind of Unsweetened Chocolate Should I use?
I usually use unsweetened chocolate bars and tend to stick to this brand, Luker. This ice cream is naturally sweetened to perfection and its dark chocolate taste adds a rich depth. I use 3 tabs total at 8 grams each.
If you prefer chocolate chips, Lily’s, ChocZero, and Enjoy Life make great sugar-free alternatives.
Love Healthy Ice Cream Alternatives? Try this recipe below!
More Gluten, Sugar, and Dairy Free Desserts:
- The Most Stress Free Keto Carrot Juice Pulp Bread
- The Best Tarty Meyer Lemon Chia Banana Bread
- The Best Quick (Non-Bisquick) Vegan Scones
Vegan Rocky Road Ice Cream (Paleo, Whole 30)
Rich and creamy, healthy, no-churn ice cream. Sugar-free, dairy-free, and guilt-free. Double the chocolate, double the yum.
Ingredients
- 2 avocados, diced and frozen
- 2 bananas, sliced and frozen
- ¼ cup unsweetened cocoa powder
- ¼ cup coconut milk
- 1 oz unsweetened dark chocolate, chopped
- 1/4 cup almonds, chopped
Instructions
- Prep: cut and freeze avocados for at least 2 hours or overnight. Set a bread baking pan in the freezer to chill for at least 30 minutes.
- In a food processor, add the frozen avocados and bananas. Pulse until they are reduced in size to small crumbles.
- Add in cocoa powder and coconut milk. Blend on low then high until it reaches a creamy consistency. Add more milk if needed.
- Add in ⅔ of the chopped chocolate and chopped almonds. Mix for 5-10 seconds, being careful not to overmix.
- Pour mixture into the chilled bread pan. Top with remaining chopped chocolate and almonds.
- Set in the freezer for at least 2 hours before serving.
Notes
- Use unsweetened chocolate chips if desired.
- Paleo & Whole 30: use unsweetened dark chocolate, 100% cocoa
- To Serve: set ice cream on counter for 15-20 minutes before scooping
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 235Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 32mgCarbohydrates: 19gFiber: 8gSugar: 6gProtein: 4g
* Nutrient values are estimated
