Vegan Rocky Road Ice Cream
A quick and easy vegan rocky road ice cream recipe and water conservation tips to celebrate Earth month! This ice cream is dairy free, gluten free, and low sugar. This post is sponsored by Silk.
Here in California we are in the midst of a major drought. 2013 was the driest year in Santa Barbara’s 94 years of water record keeping. Residents have been asked to reduce water usage by 20%, but how exactly do we go about it? April is Earth month and the perfect time for everyone to think about saving this resource, whether you live in a drought zone or not. I’ve partnered with Silk to share some water conservation tips. I love that Silk is donating to The Nature Conservancy when we share their videos, so let’s share away!
And then we’ll get to the ice cream part, I promise. There really is a connection between dairy free ice cream and helping Mother Earth. You won’t want to miss this creamy chocolaty vegan rocky road ice cream loaded with vegan marshmallows and almonds.
Tips for conserving water
1. Take shorter showers. Reducing the time it takes to wash hair in the shower by two minutes saves an average of 18 liters of water per shower.
2. Turn off the faucet while brushing teeth. The average person usus about 1 gallon of water to brush their teeth, equaling 730 gallons per year when brushing twice a day. Turn off the water while brushing to save hundreds of gallons each year.
3. Replace showerheads with low-flow models to save up to a half-gallon of water per minute of shower time.
4. Switch to energy-efficient dishwashers, front-loading washing machines, and energy-efficient toilets.
5 In the garden: Use a layer of mulch to keep moisture in. Turn off sprinklers during and for a few days after rain. Water early in the morning.
6. Consume more plant-based foods and less animal-based ones. Making a simple swap like consuming Silk soymilk, almondmilk and coconutmilk versus conventional dairy milk saves 500 gallons of water per half gallon.Plant-based beverages like Silk often require fewer resources than their animal-based counterparts as farmers must grow feed and raise cows for the finished product. Eating lower on the food chain is simply less water intensive.
I choose plant based ingredients and products most of the time, but didn’t realize how much water it saves. So of course I had to make some nondairy ice cream. You know, to save some water. Never mind that it’s absolutely creamy and delicious.
The prep time on this vegan rocky road ice cream recipe is about 2 minutes. Just toss your ingredients into the blender to combine! This is so much easier than typical ice cream that needs to be cooked. The flavor of this chocolate base is so delicious. I dare you not to lick the spatula.
I love almond milk. I use it every morning in my coffee and I love it to make ice cream, but without egg yolks and cream, a dairy free ice cream base can use a bit of thickening up. I used a tiny bit of xanthan gum for the first time and was very happy with the results. Xanthan gum is used as a thickening agent and an emulsifier, and it helps prevent ice crystals from forming in ice cream. It’s often used in gluten free baking, but otherwise you may not have it in your pantry. You can find it in the baking aisle of most health food stores. If you don’t want to use the xanthan gum, this recipe will still be delicious, it just won’t be as thick and will be a little more icy, so be sure to eat it right away. Actually I recommend any homemade ice cream be eaten right away when it’s still soft and fresh anyway!
Giveaway Alert! (THIS GIVEAWAY HAS ENDED)
Share your fun water-filled moments using the #yaywater hashtag for the chance to win one of 200 indoor or outdoor water saving prize packs. Grand prizes will be awarded to the five most compelling celebratory water images.
I am proud to be partnering with Silk to give away a water saving package to FIVE lucky readers. Each winner will receive an Indoor Kitchen & Bathroom ECO-KIT Bank as well as a Silk bag and tumbler. To enter, simply share one of Silk’s videos and follow the Rafflecopter below. Good luck!Silk and The Nature Conservancy have joined forces to help advance water conservation efforts across the U.S.
For every “share” of one of Silk’s Earth Month videos, Silk will donate $1 to The Nature Conservancy (up to $20,000). Let’s share away and raise some money to save some water!
Silk wants you to help us celebrate water! Every time you share one of Silk’s water conservation videos, Silk will donate $1 to The Nature Conservancy (up to $20,000) to help with water conservation efforts.
I was compensated for this post but the views and opinions expressed in this post are solely mine. WhiteWave is providing the prizes for this program at no cost to me. This giveaway is not administered by WhiteWave or its affiliates, but solely by myself.
I hope you love this vegan rocky road ice cream and it makes your summer a little sweeter.
- 1 (13.5 oz.) can coconut milk
- 1 cup unsweetened vanilla almond milk
- 1/2 teaspoon xanthan gum (optional)
- 2/3 cup unsweetened cacao powder (I like to use raw cacao - it's a superfood)
- 1/3 cup coconut sugar (or vegan/organic granulated sugar)
- 1 dropper liquid stevia (to taste)
- 1 teaspoon vanilla extract
- 1 cup mini vegan marshmallows
- 1/2 cup chopped lightly salted roasted almonds
- In a blender, blend together the coconut milk, almond milk, xanthan gum, cacao powder, sugar, stevia, and vanilla until combined. Pour into a glass bowl and place in the refrigerator or freezer until very chilled.
- Transfer to an ice cream maker and follow manufacturer's instructions for freezing. Mix in marshmallows and almonds. Eat soft right away or place in the freezer, covered.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 207 Total Fat: 15g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 17mg Carbohydrates: 20g Fiber: 0g Sugar: 16g Protein: 2g