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Rocky Road Chocolate Ice Cream

Updated: 6 days ago

(Cold-Blend Ganache Method, with Allulose Syrup)

Low-carb • No eggs • Creamy and rich

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There are few things more comforting than a scoop of Rocky Road ice cream — that mix of rich chocolate, crunchy almonds, and pillowy marshmallows just hits the spot. But if you’ve ever tried to make a low-carb version at home, you know how tricky it can be to get that same creamy, scoopable texture without sugar or eggs.


After several test batches (and a few fails), we finally landed on a method that delivers both texture and flavor: a cold-blend ganache base using allulose syrup for the perfect creamy mouthfeel — no ice crystals, no chalky aftertaste.


The secret? A smooth ganache foundation that emulsifies beautifully with the cream and half & half, giving this ice cream a luscious, “real” ice cream texture — even straight from the freezer.



🧂 Ingredients


Ganache base:

  • 3 oz unsweetened baking chocolate (or sugar-free dark chocolate, 85–90%)

  • ¼ cup allulose syrup or sweetener

  • 2 tbsp heavy cream


Main base:

  • 1¾ cups heavy cream (cold)

  • 1 cup half & half (cold)

  • ¼ cup allulose syrup (in addition to ganache portion)

  • ¼ cup cocoa powder (Dutch process preferred)

  • 1 tsp pure vanilla extract

  • Pinch of salt


Rocky Road mix-ins (after churning):

  • ¼ cup chopped toasted almonds

  • ¼ cup sugar-free mini marshmallows or homemade marshmallow bits

  • Optional: 2 tbsp sugar-free chocolate chunks


🍳 Instructions


1. Make the ganache:In a heatproof bowl, combine chopped chocolate, ¼ cup allulose syrup, and 2 tbsp cream.Microwave in short bursts (10–15 seconds) or use a double boiler until the chocolate melts.Stir until glossy and smooth, then let cool to room temperature.


2. Blend the base:In a large bowl or blender, combine the cold heavy cream, half & half, remaining ¼ cup allulose syrup, cocoa powder, vanilla, and salt.Add the cooled ganache and blend until smooth and evenly chocolatey.Taste and adjust sweetness if desired.


3. Chill thoroughly:Refrigerate at least 4 hours or overnight (the mixture should be around 38°F / 3°C before churning).


4. Churn:Pour into your ice cream maker and churn until soft-serve consistency.


5. Add mix-ins:Fold in almonds, marshmallows, and optional chocolate chunks.


6. Freeze:Transfer to a lidded container and freeze 4–6 hours for a scoopable texture.



Makes: ~6 servings (about ¾ cup each)Servings per recipe: 6Ingredients analyzed include both base and mix-ins


Estimated Macros – Full Batch

Nutrient

Total

Per Serving (1/6 batch)

Calories

~1,800 kcal

~300 kcal

Protein

~12 g

~2 g

Fat

~175 g

~29 g

Net Carbs

~18 g

~3 g

Total Carbs

~36 g

~6 g

Fiber

~18 g

~3 g


🍯 About That Allulose Syrup


Allulose is our go-to sweetener for ice cream because it behaves so much like real sugar. When turned into a syrup, it helps prevent crystallization and keeps your ice cream smooth and creamy, even after freezing.


You can make your own allulose syrup easily:

  • Combine 1 cup allulose with ½ cup water and a pinch of salt in a small saucepan.

  • Heat gently until dissolved, then simmer for 5–7 minutes until slightly thickened.

  • Store in a glass jar and use it anywhere you’d use simple syrup.


This one step can completely transform your homemade low-carb ice cream recipes — and it’s worth having on hand for everything from marshmallows to cocktails.



🧠 Final Thoughts


This Rocky Road recipe isn’t just about making ice cream — it’s about finding balance. We’re not trying to be perfect; we’re trying to make better choices that we can actually stick with. Sometimes that means tweaking recipes, starting over, or even laughing at a batch gone wrong (and trust us, we’ve had plenty of those!).


When you make this one, enjoy the process — and maybe keep a few marshmallows aside for snacking while it freezes. You’ve earned it.



Equipment We Use:

❇️ KitchenAid KAICA Ice Cream Maker Attachment: https://amzn.to/3IXYo9w

❇️ KitchenAid 7 Quart Bowl-Lift Stand Mixer: https://amzn.to/46YAC5q

❇️ HexClad Hybrid Nonstick Cookware Set: https://amzn.to/4otRvMk

❇️ Ice Cream Tub Containers: https://amzn.to/3M87OAo

❇️ Spring Chef Ice Cream Scoop: https://amzn.to/4ib2wQI


Ingredients We Use

❇️ Anthony's Allulose Sweetner: https://amzn.to/4reV0bN

Some links are affiliate links. As an Amazon Associate, we earn from qualifying purchases.)

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