Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream

Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream : ImmerWachsen.com

It’s never too late for ice cream is it? I’ve had this recipe on my mind for years but never had a plan for the must-have marshmallows called for in traditional rocky road ice cream. Who would have thought you could make marshmallows out of something other than sugar?! I’ve been on a marshmallow kick ever since I made my first batch of honey marshmallows, and I must say this twist on classic rocky road is better than the original (easier too). Have at it.

Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream : ImmerWachsen.com

Salty Candied Almonds
1 cup soaked raw almonds
1/4 cup coconut sugar
1/8 teaspoon Celtic Sea salt

In a small bowl, combine all ingredients to coat almonds. If you’ve already dehydrated the almonds rinse them in water so the sugar and salt will stick. Dehydrate for 12 hours at 105-120 degrees Fahrenheit.

Honey Marshmallows
1 cup honey
1 cup water
1/4 cup gelatin
1 teaspoon vanilla
coconut oil

Bring 1/2 cup of water and honey to a boil and remove from heat. In a food processor (or stand mixer, hand mixer, etc.) combine 1/2 cup water and gelatin. Slowly pour honey water into gelatin mixture while the food processor is running. Add vanilla and let run for 10-15 minutes. Pour marshmallow mix into a lightly coated (coconut oil) shallow dish. Refrigerate until firm (1-2 hours).

Chocolate Ice Cream
2 cups cream (or coconut milk fat)
1/2 cup cacao powder
1/3 cup raw honey
1 teaspoon vanilla extract

Thoroughly blend all ingredients. I chose to pour the base into ice cube trays, freeze, and process later. However, there are many freezing and processing options you can find here.

After the chocolate ice cream is processed, chop almonds, cut small cubes of marshmallow, and fold together. Enjoy!

Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream : ImmerWachsen.com
Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream : ImmerWachsen.com
Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream : ImmerWachsen.com
Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream : ImmerWachsen.com

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Hot Chocolate & Cinnamon Marshmallows

Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com

I’ve had too much fun perfecting this homemade marshmallow recipe! I was inspired by the August Kinfolk event dessert to make marshmallows out of something other than just plain white sugar. My first attempt was using honey, which is so good and very strange at the same time. For this recipe I used coconut sugar, which works really well if you don’t want a strong honey flavor.

Cinnamon Marshmallows
1 c water
1 c coconut sugar
1/4 c gelatin
2 t cinnamon
1 t vanilla extract
coconut oil

In a food processor (stand mixer or by hand) combine 1/2 cup water and gelatin. In a medium saucepan bring 1/2 cup water and coconut sugar to a boil and remove from heat. While the food processor is running, very slowly pour in melted sugar. Add vanilla and cinnamon and let run for 10-15 minutes. Pour marshmallow mix into a lightly coated (coconut oil) shallow dish. Refrigerate until firm (1-2 hours).

Hot Chocolate
1 c coconut milk*
1 c water*
1/4 c coconut sugar
1/4 c cacao powder
1 t vanilla extract

In a medium saucepan bring coconut milk and 1/2 cup water to a boil and pour into a mug. In a small saucepan bring 1/2 cup water, coconut sugar, and vanilla to a boil and remove from heat. Thoroughly stir in cacao powder to create a thick chocolate sauce. Pour over steamed milk, top with marshmallows, and enjoy.

*These ingredients can be substituted with cream and water, milk, or any milk alternative.

Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com
Hot Chocolate & Cinnamon Marshmallows : ImmerWachsen.com

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Chocolate Chip Cookies

The time has come, I confess, I’m not a raw foodist. But wait! I have a very good excuse…errreason. Way back in the summer I worked on a farm in Wisconsin and my raw lifestyle, well, it kind of ended. I was working hard and eating off the land, so I wasn’t worried about all the cooked food I had suddenly added to my diet.

Needless to say I lived! I made it out alive, and today I have a new perspective. The main reason I’m still not eating mostly raw (I haven’t ever been 100% except for seasons) is after returning home from my farming adventure I lost my appetite. Due to some personal trauma and an abusive relationship I sunk into a depression, lost a ton of weight, and only ate what I could stomach. That ended up being things I wouldn’t normally eat, but I had to eat something.

I’m doing much better these days and have been good about adding good ol’ kale and buckwheat back into my regular diet (they were always some of my favs). However, running to Jesus and admitting I needed help is the best thing I did/I’m doing, and so life goes.

With all of that being said, this is a new recipe! Finally! Wooo! Yes! :D I’m eager to get back to sharing healthy recipes with you all, which will in turn motivate me to come up with new and delicious raw and sometimes just plain ol’ healthy hearty cooked recipes. That’s where this recipe lands, cooked, but made out of nutrient rich goodness!




Chocolate Chip Cookies
4 c flour (I LOVE buckwheat*, but almond, oat, any gluten free, etc. works)
1 c coconut oil
2/3 c raw honey
2 eggs
1 t baking soda
1/4 t Celtic Sea salt
chocolate chips (as many or as little as you like)

Preheat oven to 350. Mix ingredients except chocolate chips. Add chocolate chips. Drop teaspoon amounts on to parchment paper lined cookie sheets. Bake for 10 mins. Enjoy!

*I found that I need to add an extra egg when using just buckwheat flour.



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