Sugar Free Rocky Road Ice Cream Recipe

I’ve made some tragic keto ice creams in my time. Chalky. Rock-hard. That weird cold-butter texture you can’t unfeel. But after too many freezer-burned failures, I finally cracked the code—and this rich, chocolatey, marshmallow-studded dream is it.

This Rocky Road hits the sweet spot (literally) with a double sweetener blend that prevents iciness, a legit creamy base, and all the mix-ins you want without the sugar spike. Yes, the vodka helps. No, you don’t taste it.

💡 Why This One Works So Well

Here’s what fixes the usual keto ice cream fails:

• Two sweeteners (Swerve + allulose or BochaSweet) play off each other—Swerve adds sweetness, allulose keeps it scoopable.
• Xanthan gum thickens like a pro without eggs or cornstarch.
• Unsweetened chocolate + cocoa powder = double chocolate flavor, zero weird aftertaste.
• Marshmallows + toasted pecans bring texture, crunch, and gooeyness—so it doesn’t taste like “diet” dessert.

🧾 What I Used (And Why It Worked)

• Heavy whipping cream (1½ cups) – Classic fat bomb base. Don’t sub this if you want that silky, scoopable texture.
• Powdered Swerve (6 tbsp) – Erythritol-based; balances flavor but gets icy alone.
• Allulose or BochaSweet (6 tbsp) – These keep the ice cream soft post-freeze. Don’t skip if you want to avoid chipping a tooth.
• Xanthan gum (¼ tsp) – Thickens the base and stops separation.
• Cocoa powder (¼ cup) – Gives chocolate punch without carbs. Use Dutch-processed for deeper flavor.
• Unsweetened chocolate (2 oz) – Rich, melty backbone. Chopped small so it melts fast.
• Almond/macadamia/hemp milk (1 cup) – Thins the base. Go for unsweetened and unflavored.
• Vodka (1½ tbsp, optional) – Lowers freezing point = scoopable texture. Not boozy.
• Vanilla extract (1 tsp) – Adds warmth and depth.
• Salt (⅛ tsp) – Enhances chocolate and rounds out the sweet.
• Chopped keto marshmallows (1 cup) – Adds gooey texture. Use homemade or store-bought like Max Mallows or ChocZero.
• Toasted pecans (½ cup) – Don’t skip toasting! It deepens the flavor and adds that Rocky Road crunch.

🔁 Keto Swaps That Actually Work

⚠️ What I Got Wrong

👩‍🍳 Step-by-Step: Here’s How to Make It

1. Heat: In a saucepan, heat cream + sweeteners on medium. Whisk till dissolved and syrupy (about 10 mins).
2. Thicken: Sprinkle xanthan gum over surface—whisk FAST before it clumps.
3. Melt + Mix: Add cocoa + chocolate, let it sit to melt, then whisk until glossy and smooth.
4. Chill: Cool the mix for 2 hours in the fridge. It’ll get thick—don’t panic.
5. Thin it out: Whisk in almond milk, vodka, vanilla, salt.
6. Churn: Pour into your ice cream maker and churn per your model’s instructions.
7. Add the good stuff: Transfer churned ice cream to a container. Fold in marshmallows + pecans.
8. Freeze: Cover and freeze at least 4 hours. Overnight is better.

🧠 Smart Moves I Always Use

• I chop and toast nuts while the base chills—saves time and adds flavor.
• Use a silicone spatula to scrape every creamy bit from the churn.
• I portion this into ½ cup containers so I don’t go overboard after dinner (or lie to MyFitnessPal).

🧊 Freezing + Reheating Without Ruining It

• Store in a shallow airtight container—freezes faster, defrosts evenly.
• Let sit at room temp 10–15 mins before scooping.
• Keeps for up to 2 months if you don’t eat it all sooner.
• Post-freeze macros stay stable—but track it by the ½ cup, not spoon licks.

❓ Can I Eat This on Keto? (Yes, Here’s Why)

Will it spike blood sugar?
Nope. With allulose and erythritol, net carbs stay low and glycemic load is minimal.

Can I skip the vodka?
Sure. It’ll be firmer, but still delicious.

Do I have to make homemade marshmallows?
Not at all. I use Max Mallows or ChocZero if I’m not in the mood for gelatin wrangling.

Is this better than store-bought keto ice cream?
Yes. No weird gums, no mystery fibers, and you control the mix-ins.

🍦 Nutritional Facts (per ½ cup serving)

Check out More Recipes:

• Ninja Creami Sugar Free Vanilla Ice Cream
• Sugar Free Peppermint Ice Cream
• Sugar Free Peach Ice Cream
• Sugar-Free Banana Ice Cream

Sugar Free Rocky Road Ice Cream Recipe

Author: Sarah Cooking Method:Churning Freezing Stovetop Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesRest time:4 hours Total time:6 hours 30 minutesServings:8 servingsCalories:266 kcal Best Season:Summer

Description

Rich, creamy, and packed with chunks of toasted pecans and keto marshmallows, this sugar-free Rocky Road ice cream delivers serious flavor without the sugar crash. Scoopable straight from the freezer thanks to a smart sweetener blend.

Ingredients

• 1 1/2 cups heavy whipping cream
• 6 tbsp powdered Swerve Sweetener
• 6 tbsp allulose or BochaSweet
• 1/4 tsp xanthan gum
• 1/4 cup cocoa powder
• 2 oz unsweetened chocolate, chopped
• 1 cup unsweetened almond or macadamia milk (or hemp milk for nut-free)
• 1 1/2 tbsp vodka (optional)
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 cup chopped keto marshmallows
• 1/2 cup chopped, toasted pecans

Instructions

1. In a medium saucepan over medium heat, combine the whipping cream and sweeteners. Whisk to dissolve and cook until thickened slightly, about 10 minutes.
2. Remove from heat and sprinkle xanthan gum evenly on top. Whisk quickly to incorporate.
3. Add cocoa powder and chopped chocolate. Let sit for 1 minute, then whisk until smooth.
4. Refrigerate the mixture for 2 hours to chill and thicken.
5. Whisk in the almond milk, vodka (if using), vanilla extract, and salt.
6. Pour into your ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer to an airtight container. Stir in chopped marshmallows and pecans.
8. Freeze for at least 4 hours until firm. Let sit at room temp 10–15 minutes before scooping.

Notes

• For the best texture, use a blend of allulose (or BochaSweet) with Swerve. Erythritol-only sweeteners will make the ice cream hard and icy.
  Vodka is optional, but it helps keep the ice cream scoopable after freezing. You won’t taste it.
  Homemade or store-bought keto marshmallows both work—just make sure they’re sugar-free and low in net carbs.
  Let the ice cream sit at room temperature for 10–15 minutes before scooping for the best texture.

Keywords:keto rocky road, sugar free ice cream, low carb chocolate dessert, keto ice cream recipe, homemade keto marshmallows, allulose ice cream, ice cream with vodka, soft keto ice cream