Keto Rocky Road Ice Cream
Indulge in the creamy, chocolatey goodness of Keto Rocky Road Ice Cream! This sugar-free twist on the classic dessert is packed with crunchy toasted pecans and soft keto marshmallows, delivering all the nostalgia without the carbs. Perfect for summer days or a cozy treat anytime, this recipe is a must-try for keto enthusiasts and dessert lovers alike.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: ~6.5 hours (includes Chilling & Freezing Time)
- Yield: 8 scoops 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups (357 g) heavy whipping cream
- 6 tbsp powdered Swerve Sweetener
- 6 tbsp allulose (or BochaSweet)
- ¼ tsp xanthan gum
- ¼ cup (21.5 g) cocoa powder
- 2 oz (56.7 g) unsweetened chocolate, chopped finely
- 1 cup (366 g) unsweetened almond or macadamia milk (or hemp milk for nut-free)
- 1 ½ tbsp vodka (optional, for smoother texture)
- 1 tsp vanilla extract
- ⅛ tsp salt
- 1 cup (75 g) chopped keto marshmallows
- ½ cup (49.5 g) toasted pecans, chopped
Instructions
1. Cook the Base:
In a medium saucepan over medium heat, combine heavy cream and sweeteners. Whisk until sweeteners dissolve, and let the mixture simmer gently for about 10 minutes until slightly thickened and syrupy. Avoid boiling to prevent scorching.
2. Thicken & Add Chocolate:
Remove from heat and sprinkle xanthan gum evenly over the surface. Whisk quickly to combine. Add cocoa powder and chopped chocolate; let sit for a minute to melt, then whisk until smooth and glossy.
3. Chill the Mixture:
Transfer the mixture to a bowl and chill in the refrigerator for at least 2 hours. It will thicken considerably during this time.
4. Thin & Flavor:
Once chilled, whisk in almond milk gradually to thin it out to a pourable consistency. Stir in vodka (if using), vanilla extract, and salt.
5. Churn the Ice Cream:
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 25–35 minutes).
6. Fold in Mix-ins & Freeze:
Transfer to an airtight container and gently fold in chopped marshmallows and toasted pecans. Smooth the top, cover tightly, and freeze for at least 4 hours or overnight until firm.
Notes
Serving Suggestions:
- Scoop into bowls or keto-friendly waffle cones. Top with sugar-free chocolate sauce or whipped cream for extra indulgence!
Tips & Tricks:
- For Creamiest Results: Use both Swerve and allulose; this combination prevents crystallization while keeping the texture smooth.
- No Ice Cream Maker? Pour into a shallow dish, freeze for an hour, then blend with a hand mixer or food processor. Repeat once more before freezing fully.
Storage Instructions:
Store in an airtight container in the freezer for up to two months. To serve, let sit at room temperature for about 5–7 minutes to soften slightly before scooping.
Find it online: https://icecreamin.com/keto-rocky-road-ice-cream/