Keto Rocky Road Ice Cream

Rocky road has always been one of my favorite ice cream flavors since I was young.

When I started eating low carb, I thought I would have to give up this rich chocolate treat for good.

That is why I created this homemade keto rocky road ice cream that lets you enjoy every single bite without all the extra sugar.

You get rich chocolate, crunchy toasted nuts, and soft marshmallows in every scoop, just like the classic version.

It is completely keto friendly and keeps your carb count low while satisfying your sweet tooth.

Why You’ll Love This Recipe

No Churn Needed – You do not need any fancy ice cream maker to create this smooth, creamy frozen treat.

Intense Chocolate Flavor – Real melted dark chocolate combined with cocoa powder gives you a deeply decadent chocolate taste.

Perfectly Scoopable – Powdered allulose keeps the texture soft and easy to scoop straight from your freezer.

Incredible Textures – Crunchy toasted almonds and fluffy marshmallows deliver the classic rocky road experience in every single bite.

Recipe Ingredients

• 2 cups Heavy Whipping Cream, Cold, Divided
• 1/3 cup Unsweetened Cocoa Powder
• 2 oz Sugar-Free Dark Chocolate, Chopped
• 4 oz Cream Cheese, Softened
• 3/4 cup Powdered Allulose
• 1 tsp Vanilla Extract
• 1/8 tsp Salt
• 1/2 cup Sliced Almonds, Toasted
• 1 cup Sugar-Free Mini Marshmallows
• 1/4 cup Sugar-Free Chocolate Chips

How To Make

Step 1

Heat 1/2 cup of the heavy cream until steaming, then whisk in the cocoa powder and chopped chocolate until smooth and glossy. Let it cool to room temperature.

Step 2

Beat the cream cheese, powdered allulose, vanilla extract and salt until smooth, then beat in the cooled chocolate mixture until fully combined.

Step 3

Whip the remaining 1 1/2 cups heavy cream to stiff peaks and fold it into the chocolate mixture in two additions.

Step 4

Fold in the toasted almonds, mini marshmallows and chocolate chips, saving a small handful of each for the top.

Step 5

Spread the ice cream into a loaf pan and scatter the reserved almonds, marshmallows and chips on top, pressing them in lightly.

Step 6

Cover and freeze for at least 6 hours. Let it rest for 10 minutes before scooping.

Tips

Stick With Powdered Allulose

From my experience, powdered allulose is the secret to making keto ice cream that stays scoopable right out of the freezer.

If you swap it for erythritol or monk fruit blends, your ice cream will freeze rock solid and turn icy.

Powdered allulose also dissolves into the cream cheese quickly, keeping your chocolate base completely smooth without any gritty texture.

Let the Melted Chocolate Cool Completely

After you whisk the hot cream with the cocoa powder and chopped chocolate, make sure it cools down all the way to room temperature.

If this chocolate mixture is even slightly warm when you combine it with the whipped cream, the heat will melt the cream and ruin your fluffy texture.

I recommend letting the bowl sit on the counter for about 15 minutes before you move on to the next step.

Soften the Cream Cheese at Room Temperature

You will get the best results if your cream cheese is completely soft before you start beating it.

Cold cream cheese will leave tiny white flecks in the dark chocolate base that are almost impossible to smooth out later.

I like to set the cream cheese on the counter for about an hour before starting so it blends into a silky base.

More Recipes

• Keto Butter Pecan Ice Cream
• Keto Mint Chocolate Chip Ice Cream
• Keto No-Churn Cookie Dough Ice Cream
• Keto S’mores Brownies with Toasted Meringue
• Low Carb Chocolate Chip Skillet Cookie

Frequently Asked Questions

Can I replace powdered allulose with powdered erythritol?

Allulose is the secret to keeping this homemade ice cream soft and easy to scoop straight from the freezer.

If you use erythritol instead, the mixture will freeze much harder, meaning you will need to let it sit on the counter for at least twenty minutes before scooping.