Vegan Rocky Road Ice Cream

Ingredients

• 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!)
  

Directions

1. 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.)
2. Put a few tablespoons (two to three) of your warm mixture into a small bowl. Add your arrowroot and whisk together until completely smooth.
3. Add the arrowroot mixture back to your base. Whisk together for about one minute more and then remove from heat.
4. 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.)
5. 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.
6. The last step is the most important one: scoop into bowls or cones, enjoy and let your world be rocked – get it?