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–+ servings

Rocky Road Ice Cream

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Dairy Free, Dessert, Vegetarian
Cuisine American
Servings 5
Calories 378.8

Equipment

Ice Cream Maker

Ingredients
  

  • 5 large egg yolks
  • 1 cup Allulose keeps ice cream soft
  • 1 cup heavy whipping cream or coconut milk for dairy free
  • 1 cup unsweetened macadamia nut milk or low-fat coconut milk
  • 1/4 cup unsweetened cocoa powder
  • 1 vanilla bean scraped clean (or 1 tsp vanilla extract)
  • 1/8 teaspoon Redmond Real salt keeps ice cream soft

ROCKY ROAD ADDITIONS:

  • 1/2 cup MARSHMALLOWS cut into 1 cm pieces (click HERE)
  • 1/2 cup pecans or walnuts, or macadamia nuts
  • 1 bar The Good Chocolate chopped into 1 cm pieces

Instructions
 

  • 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.
  • Stir in the whipping cream.
  • 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 macadamia nut milk, cocoa powder, vanilla and salt.
  • Let cool completely (I cooled overnight...it was hard to wait!).
  • 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.
  • Place into your ice cream machine and watch the magic happen within 45 or according to your ice cream maker's directions.
  • Stir in chunks of marshmallows, nuts and chocolate. Freeze until set. Makes 5 servings.

Nutrition

Calories: 378.8 | Fat: 37.4g | Protein: 7.3g | Carbohydrates: 8.6g | Fiber: 4.6g | P:E Ratio: 0.2