Rocky Road Ice Cream
Prep time
Cook time
Total time
Serves: 5
  • 5 egg yolks
  • 1 cup Allulose
  • 1 cup organic heavy whipping cream (IF DAIRY FREE: coconut milk)
  • 1 cup unsweetened vanilla almond milk
  • ¼ cup unsweetened cocoa powder
  • 1 vanilla bean (scraped clean from pod) or 1 tsp vanilla extract
  • ⅛ tsp Redmond Real salt (keeps ice cream soft)
  • ½ cup "healthified" marshmallow, cut into 1 cm pieces
  • ½ cup Pecans/Walnuts/Macadamia Nuts
  • ½ cup "healthified" Chocolate, cut into 1 cm pieces
  1. In a medium saucepan place the egg yolks and natural sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size.
  2. Stir in the whipping cream.
  3. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer). Stir until thickened into a custard. Remove from heat and stir in the almond milk, cocoa powder, vanilla and salt.
  4. Let cool completely (I cooled was hard to wait!).
  5. NOTE: I have skipped the cooking of the egg yolks into a custard for the ice cream (since I didn't want to wait for it to cool down) and it still works great, but you will have raw eggs in the recipe.
  6. Place into your ice cream machine and watch the magic happen within 45 or according to your ice cream maker's directions.
  7. Stir in chunks of "healthified" marshmallows, nuts and chocolate. Freeze until set. Makes 5 servings.
NUTRITIONAL COMPARISON (per serving) 1 cup
Traditional Ice Cream = 290 calories, 15g fat, 5g protein, 36g carbs, 1g fiber
"Healthified" Ice Cream = 228 calories, 20.5g fat, 4.82g protein, 4.28g carbs, 1.6g fiber
(81% fat, 8% protein, 7% carbs)
Recipe by Maria Mind Body Health at