What’s not to like about Rocky road? It’s got milk chocolate, sweet marshmallows and sugary glacé cherries combined with nuts and coconut. Yes Rocky road is delicious, but it is not particularly healthy with all that sugar combined with fat. However, I have created a healthier version of Rocky road – in an ice cream form.
I made my own marshmallows with low fat coconut milk, erythritol, vanilla bean paste, Greek yoghurt and gelatin. The ice cream is made with frozen coconut milk and Greek yoghurt blended with cocoa powder, erythritol, more vanilla bean paste and some peanut butter. I added in desiccated coconut, walnuts and frozen cherries for some delicious chunks. My version is far lower in refined carbohydrates and calories than any store bought Rocky road.
There really was not too much effort involved. I quickly blended up the marshmallow mixture last night and added the coconut milk and Greek yoghurt to the ice cube trays so that everything would be ready when I got home tonight. I then only had to add all the ingredients into my food processor and the result was this delicious dessert. Although it is not the most attractive looking dessert I can assure you it was tasty and won’t leave you feeling stuffed or on a come down after a major sugar rush. It was a perfect dessert before a 14km trail race I have on tomorrow morning. A little bit of carbs to top up my glycogen stores but not loaded with sugar so that I have trouble sleeping. This healthy Rocky road ice cream is also easily digested so I’m not running with a full stomach in the morning.
Makes 2 serves
Marshmallows (prepare the day before or morning before you plan to make the ice cream)
200ml (1/2 a can) low fat coconut milk
1 tablespoon erythritol
1 teaspoon vanilla bean paste
2 tablespoons Greek yoghurt
4 gelatin leaves in ¼ cup of water
200ml low fat coconut milk frozen in ice cube trays
1 cup Greek yoghurt (low fat or full fat) frozen in ice cube trays
3 tablespoons cocoa powder
2 tablespoons erythritol
1 teaspoon vanilla bean paste
1 tablespoon peanut butter (tasty but not necessary)
¼ cup desiccated coconut
½ cup walnuts
½ cup frozen cherries
Measuring cups and spoons
Food processor or high-speed blender (I use an Omniblend – buy yours here (http://www.omniblendaustralia.com.au/ref/54/)
Small microwave safe mixing bowl
- To make the marshmallows add the coconut milk, erythritol, vanilla bean paste and Greek yoghurt to a food processor. Process until combined.
- Place the gelatin leaves into the small mixing bowl and cover with the ¼ cup of water. Microwave on high for 1 minute. Mix the dissolved gelatin with a spoon and microwave for a further 1 minute until the gelatin is completely dissolved.
- Add the dissolved gelatin to the food processor and process until it is combined into the coconut milk mixture.
- Line the rectangular container with baking paper and pour in the marshmallow mixture. Chill until the marshmallow mixture is set (at least 8 hours).
- To make the ice cream gradually add the cubes of frozen coconut milk and Greek yoghurt to the food processor. Process the frozen cubes as you add them until the ice cream is completely smooth.
- Add in the cocoa powder, erythritol, vanilla bean paste and peanut butter (if you are using it). Process until completely combined.
- Add the desiccated coconut, walnuts and frozen cherries to the food processor and process until the walnuts and cherries are roughly chopped and mixed through the ice cream.
- Divide the ice cream into two bowls.
- Once the marshmallow mixture is set pull it out of the container using the baking paper.
- Slice the marshmallow mixture into small square chunks and add half to each bowl of ice cream.
- Mix the marshmallows through the ice cream and enjoy your tasty, healthy version of Rocky road ice cream.