Rocky Road Ice Cream

This Dairy-Free Rocky Road Ice Cream is a decadent treat perfect for these hot summer months. To make a non-AIP version, or if you have coconut allergies and/or do fine with dairy, substitute the coconut milk for equal parts milk, evaporated milk, and heavy cream. The carob can also be replaced with bittersweet chocolate for those of you that have already reintroduced it and the amount of honey should be adjusted to taste. Whether you like it bitter or sweet, this treat is sure to satisfy!

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Rocky Road Ice Cream

Prep Time1 hour hr

Cook Time5 minutes mins

Servings8 servings

Ingredients

• 3 1/4 cups coconut milk
• 4 teaspoons arrowroot powder
• 1/3 cup honey or to taste
• 1/2 cup carob powder
• 1/4 teaspoon sea salt
• 1 cup marshmallows omit for AIP or make your own
• 1/4 cup almonds omit for AIP and nut-free

Equipment

• cookware
• ice cream maker

Instructions

• Combine 2 tablespoons of the coconut milk with the arrowroot in a small bowl and set aside.
• In a medium-sized saucepan over medium-high heat, bring the remaining coconut milk and honey to an active simmer, about 4 minutes.
• Whisk in the arrowroot mixture, carob, and salt and stir until thick, another minute or so.
• Let cool to room temperature, then refrigerate until cold, at least 30 minutes.
  
• Run through your ice cream maker according to the manufacturer's instructions, adding the marshmallows and almonds as instructed.