Vegan Rocky Road Ice Cream Cake
Creamy vegan chocolate ice cream loaded up with mini marshmallows, chopped almonds and plenty of chocolate chunks. Features an easy chocolate almond crust and coconut whipped cream. Makes 4 mini cakes or 1 large cake. Vegan & Gluten Free.
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It's the blog's birthday! Natural Girl Modern World is officially one year old. Wow does time fly. When I hit 'post' on the very first recipe last year, I had no idea about what we were getting into. At the time, I was just pumped that I'd figured out how to sign up for a website and written 693 words that the internet might read. Looking back I can't believe I actually went through with it. I’m a pretty private person, so the thought of publicly sharing recipes and stories about our life definitely made me a bit nervous. A lot, actually. Thankfully, there was a little voice telling me I should just do it. Encouraging me that it would be a lot of fun. That we would learn some things, and heck, maybe even build something beautiful. And no, this wasn't a conversation with an imaginary voice in my head. Nope, it was a real one – courtesy of Anguel, my best bud and my biggest cheerleader. Anguel, thanks for the not-so-subtle shove last summer. I'm so glad we did it.
One year in, I can confidently say we definitely do not know everything. Not even all that much. But we are having fun and learning lots along the way. We've managed to make time for the blog and balance it with our other careers at the same time. We've explored the magic of arrowroot powder, the versatility of white beans, and discovered that we're not the only ones that think ice cream and pizza is a marriage made in heaven. But best of all, we've learned to work together. Recipe testing, cooking, food styling, photography, freelance work. We're a team through it all. Because nothing tests a relationship quite like racing to photograph a batch of ice cream while it threatens to melt into a puddle under the quickly disappearing daylight (seriously).
But enough about us. What we're most grateful for is YOU. Thank you for visiting our site. Thank you for sending e-mails to let us know how much you loved a recipe. Thank you for trusting us when it comes to feeding your friends and family for birthday celebrations, graduation dinners, and regular weeknight meals. Thank you for engaging, supporting and appreciating. The late nights, the endless grocery store runs, the constant recipe testing…it's all worth it because of you. Your stories inspire us day-in and day-out. So from the bottom of our cat-loving hearts, THANK YOU!
And with that, we're celebrating with cake. Ice cream cake of course. Summer’s last hurrah is here, and besides, who doesn't love ice cream cake?! Given it's a special occasion, I wanted to base the recipe off an ice cream flavor that screams "indulgence". Rocky road was the perfect fit. I don't know about you, but I can't resist an oh-so-creamy chocolate ice cream loaded up with marshmallows, chopped almonds and plenty of dark chocolate. Could it get any better?
The ice cream alone is amazing. The texture is super creamy thanks to coconut milk, cashews and arrowroot powder. And the extra mix-ins provide the perfect amount of chewy, crunchy and sweet. If you're just craving straight-up ice cream scoops, you could totally stop there. But if you want to go all out (like we did), then the rest of this 'cake' features a chocolate-y almond crust and whipped coconut cream on top. For extra garnish, I recommend sprinkling the top with shaved chocolate, chopped almonds and some extra marshmallows. If you're feeling extra fancy you could even toast the marshmallows on top! I used our candle lighter for a bit of impromptu “torching” action, but feel free to skip this step.
Since it's just the two of us, I went with mini ice cream cakes. They're super cute and the perfect size for serving 2-3. The recipe makes enough for 4 x 4" cakes, but if you'd prefer to make a single big cake, then I'd suggest an 8" pan. Store any extras either tightly wrapped or in a sealed container in your freezer.