What's your favourite flavour of nice cream? I'm personally partial to anything involving chocolate. After discovering nice cream a couple of years ago while traveling, it has become a summer staple for me. This week I've kicked my typical summer dessert up a notch by whipping-up this seriously delicious homemade Rocky Road version using vegan marshmallow fluff.
This recipe uses marshmallow root to make the marshmallow fluff. Back in the day, marshmallow root was where marshmallows got their marshmallow flavour from. It's also a thickening agent, able to hold 2-3 times it's weight in water. You can find marshmallow root in the bulk section of most natural food stores, I got mine at goodness me. It's also a digestive aid, so you may be able to find it in tea form. If you buy the tea, just follow the recipe, using two tea bags.
Did you know marshmallows were originally made with marshmallow root? Marshmallow root adds an authentic marshmallow flavour to this recipe and contributes to the thickening of the fluff, which helps it to retain some texture in the icecream. This ice cream is best devoured immediately after being made!
- Liquid from one can of chickpeas (about 3/4 c)
- 2 Tbsp marshmallow root
- 1/3 c white sugar
- 1 tsp pure vanilla extract
- 2 bananas, frozen*
- 2 Tbsp coconut milk (optional)
- 3 Tbsp cocoa powder
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 1/4 c dark chocolate chunks
- 1/4 c walnut pieces
- 2 Tbsp dried coconut flakes (I used unsweetened)
First make the Marshmallow Fluff:
(This recipe was inspired by something I saw on OneGreenPlanet)
Open a can of chickpeas and save the drained liquid. Save the chickpeas for another recipe.
Add the chickpea liquid to a pot on the stove, and bring to a boil after adding the marshmallow root, sugar and vanilla.
Reduce heat and allow to simmer for another 5-10 minutes, until reduced.
Pour into a large bowl and beat using a hand mixer or stand mixer until stiff peaks begin to form. This may take a bit of time, so be patient!
Next make the Rocky Road Nice Cream:
Place Frrozen Banana in a food processor with vanilla. Process until smooth and soft-serve like in consistency.
Next, add cocoa, coconut milk and salt and process again until combined.
To mix the icecream, pour into a square baking dish (or really any clean, flat surface that will give you enough space to mix).
Add the dark chocolate, walnuts and unsweetened coconut flakes and mix gently.
Add 1/2 c of the Marshmallow Fluff, swirling in.
Garnish with remaining dark chocolate, walnut and coconut flakes and consume immediately or let rest in the freezer for 30-60 minutes to firm it up.
For the bananas: Break ripe bananas into 5 or 6 pieces and freeze overnight before making the nice cream.
For longer storage: Nice cream will become icy in texture if frozen for too long. You should be able to re-blend it to restore the original texture, but your mix ins will get blended in, so I recommend eating immediately!
Mix ins: Use dark chocolate and whatever nuts you have on hand. If you're not a fan of coconut, then feel free to omit both the flakes and the milk!
Coconut milk: I freeze leftover coconut milk to use in future recipes or smoothies. I used frozen coconut milk for this recipe, but fresh works as well. You can freeze coconut milk in ice cube trays or in any freezer safe storage container. I try to freeze it in a thin layer so that it is easily broken up.
Hope you all enjoy the Ice Cream! As always, I love to hear from you, so let me know how it went or tag me on Instagram so I can see your creations! For anyone in the GTA area, Toronto Vegan Food Fest is going on today, it's a great event, I'll hopefully be heading over once the rain lets up a bit. If you can't make it, I'll be featuring my favourites in my Instagram stories, so you can follow along there, if you're interested in seeing what the vendors have to offer. Enjoy the rest of your weekend everyone!