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Vegan rocky road ice cream cake with a wooden spoon

Vegan Rocky Road Ice Cream Cake

This vegan chocolate ice cream cake is studded with marshmallows, almonds, and more chocolate. It's sitting on a gluten free crust and topped with coconut whipped cream! This recipe makes four mini or one larger 8-inch ice cream cake. A fun, decadent dessert to serve at your next celebration.
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Prep Time 42 minutes
Cook Time 18 minutes
Total Time 1 hour
Servings 12

Equipment

  • Blender
  • Ice cream maker
  • Small springform pans (four 4-inch round pans)

Ingredients

Vegan Rocky Road Ice Cream

  • 1 cup raw cashews
  • 1 (14 fl oz/398 ml) can full-fat coconut milk
  • teaspoons arrowroot powder
  • cup maple syrup
  • 3 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 1 cup mini marshmallows (more for garnish, optional, see note 1)
  • ½ cup chopped dark chocolate (more for garnish, optional)
  • cup chopped almonds (more for garnish, optional)

Chocolate Almond Crust

  • cup almond flour
  • cup oat flour (see note 2)
  • 2 tablespoons cocoa powder
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • ¼ teaspoon fine sea salt

Vanilla Coconut Whipped Cream

  • 1 (14 fl oz/398 ml) can full-fat coconut milk
  • 1 to 2 tablespoons maple syrup
  • 1 vanilla bean (seeds only)

Instructions

The night before

  • Chill coconut milk: Put one can of coconut milk in the fridge overnight (for the whipped cream).
    1 (14 fl oz/398 ml) can full-fat coconut milk
  • Soak cashews: Put cashews in a medium bowl and cover with water. Let soak overnight.
    1 cup raw cashews
  • Make ice cream base: Stir the remaining can of coconut milk. Pour half into a small saucepan over medium heat, bring to a simmer. Add arrowroot powder to the remaining coconut milk in the can. Whisk until smooth. Empty the can into the simmering coconut milk. Reduce heat to low and whisk until thickened, about 5 minutes. Transfer mixture to a container and refrigerate overnight. Freeze your ice cream maker, if it isn't already.
    1 (14 fl oz/398 ml) can full-fat coconut milk, 2½ teaspoons arrowroot powder

The next day:

  • Preheat: Position a rack in the middle of the oven and preheat to 350°F (177°C).
  • Make crust: In a medium bowl, combine almond flour, oat flour, cocoa powder, maple syrup, coconut oil, and salt. Mix well. Divide mixture into 4 (4-inch) round springform pans or 1 (8-inch) round. Use your fingertips to press it firmly into the bottom of each pan. If mixture is sticking, wet your fingertips with a bit of water.
    ⅔ cup maple syrup, ⅔ cup almond flour, ⅔ cup oat flour, 2 tablespoons cocoa powder, 2 tablespoons melted coconut oil, ¼ teaspoon fine sea salt, 2 tablespoons maple syrup
  • Bake crust: Prick bottom crust with a fork. Bake until crust is medium-firm to the touch, 10 to 12 minutes. Let cool completely.
  • Blend ice cream: Drain cashews and add to a blender. Add coconut and arrowroot ice cream base, maple syrup, cocoa powder, and vanilla. Blend until smooth and airy.
    ⅔ cup maple syrup, 3 tablespoons cocoa powder, 2 teaspoons vanilla extract
  • Churn ice cream: Pour mixture into an ice cream maker, churn until soft serve consistency. Add marshmallows, chocolate, and almonds.
    1 cup mini marshmallows, ½ cup chopped dark chocolate, ⅓ cup chopped almonds
  • Freeze: Spoon the ice cream over each cooled crust, using the back of a spoon or rubber spatula to smooth out the top. Freeze until ice cream is solid, about 2 hours (longer for large cake).
  • Coconut whipped cream: Scoop out coconut solids from the refrigerated can of coconut milk and add to a large bowl. Use electric beaters to whip until fluffy. Add maple syrup and vanilla seeds. Whip until well mixed.
    1 to 2 tablespoons maple syrup, 1 vanilla bean
  • Serve: Right before serving, top with whipped cream (see note 3). Garnish with more marshmallows, chocolate, almonds if you'd like (see note 4). Slice and serve (see note 5).

Notes

  1. Marshmallows: Look for vegan marshmallow brands such as Dandies, if you need. In my experience, vegan mini marshmallows weigh more than conventional mini marshmallows. 1 cup Dandies mini marshmallows= 50g, 1 cup conventional mini marshmallows = 100g.  The volume measure is used for clarity: use 1 cup (237 ml) of whichever mini marshmallows you prefer. 
  2. How to make oat flour: Add rolled oats (not quick oats) to a blender or food processor. Process until oats resemble a fine flour, then measure accordingly.
  3. Coconut whipped cream: For the coconut whipped cream to retain it's fluffy texture, add it right before serving. Coconut whipped cream will firm up if frozen.
  4. Garnish: Totally optional, but if you're feeling fancy, use a small kitchen torch to toast marshmallows for garnishing on top. 
  5. Serving note: This ice cream is quite decadent. Each mini (4-inch) cake serves 2 to 3. The 8-inch cake serve 8 to 12. 

Nutrition

Calories: 393kcal | Carbohydrates: 34g | Protein: 7g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 68mg | Potassium: 235mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2IU | Calcium: 64mg | Iron: 2mg