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 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.
1 cup honey
1 cup water
1/4 cup gelatin
1 teaspoon vanilla
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!