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Sugar Free Rocky Road Ice Cream

Prep Time 10 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • high-speed blender

Ingredients
  

  • cups raw cashews soaked in cold water for 3 hours
  • 1¼+¼ cups water divided
  • tsp gelatin
  • ¼ cup ChocZero maple syrup
  • 4 tbsp ChocZero dark chocolate chips divided
  • ¼ cup cocoa powder
  • 1 tsp vanilla
  • ¾ tsp lemon juice
  • ½ tsp sea salt
  • 2 tbsp ChocZero marshmallows diced into small pieces
  • 2 tbsp pecans optional - chopped

Instructions
 

  • Bring ¼ c. water to boil in a medium saucepan and sprinkle the gelatin over the top. Turn off the heat and set aside for ten minutes.
  • Place 1¼ cups water in a high-speed blender with the maple syrup, the drained and rinsed cashews, and blend for 30 seconds until pureed.
  • Pour the mixture into the saucepan with the gelatin over medium heat, whisking until dissolved. Remove from the heat and add 2 tbsp of the chocolate chips.
  • Transfer the mixture back into the blender and add the cocoa powder, vanilla, lemon juice, and salt. Blend for one minute.
  • Pour the mixture into a glass storage container and freeze for one hour.
  • Remove from the freezer and fold in the remaining 2 tbsp chocolate chips, the marshmallows pieces, and the optional nuts. Freeze for six hours.
  • Soften for 15 minutes before serving.
Keyword dairy-free, egg-free, GAPS Diet Friendly, gluten-free, grain-free, Keto, legume-free, lower histamine, MCAS, refined-sugar-free
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