Admittedly, I could never live without ice cream—it’s one of my favorite splurge foods. My kids go crazy for this fantastic flavor—marshmallows, peanuts, dark chocolate chips…what’s not to love?

Give it a try in your own kitchen and see if your family devours it like mine does. Sweet, creamy, chocolaty and filled with healthful ingredients; it’ll get gobbled up and you can feel good about it when it does.

Screaming for more ice cream? Try my Cherry-Vanilla-Chocolate Ice Cream Sandwiches and Banana Ice Cream!

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Rocky Road Ice Cream

My kids go crazy for this fantastic flavor—marshmallows, peanuts, dark chocolate chips…what’s not to love?
Yield: 3 cups
Prep Time: 10 minutes
Chill Time: 3 hours
Total Time: 3 hours 10 minutes
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Ingredients
 

  • 4 ripe bananas
  • ½ cup unsweetened cocoa powder
  • ¼ cup light coconut milk beverage, or any preferred milk
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup semi sweet or dark chocolate chips*
  • ¼ cup mini marshmallows**
  • ¼ cup roasted peanuts
  • 1 to 2 tablespoons sugar, optional
Ingredient Details to Know
*Use a brand without milk, if you’d like this recipe to be completely dairy free.
**If you follow a gluten-free diet, check package ingredients to make sure gluten wasn’t added during processing. 

Instructions
 

  • Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze them for at least 3 hours.
  • Right before you’re ready to make the ice cream, whisk together the cocoa powder, coconut milk, and vanilla in a small bowl.
  • If your banana slices have been in the freezer for longer than a day, it’s best to let them thaw in the food processor bowl for about 15 minutes. Place the frozen bananas, chocolate mix, and salt in a food processor and blend well, stopping to scrape down the sides often to get a smooth, even consistency.
  • Taste and add the optional sugar, if you’d like it sweeter. Transfer into bowl, then mix in marshmallows, peanuts, and chocolate chips.
  • Scoop the ice cream into small bowls and serve immediately or cover in plastic wrap and freeze. If you’re saving the ice cream for a later time, remove the bowls from the freezer about 5 minutes to slightly thaw before serving the treat.

Notes

Makes 3 cups; 1/2 cup per serving
For an ice cream cone, scoop into wafer-type version, like the one show in photo above, and add about 15 calories.
 
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 160Carbohydrates: 45gProtein: 4gTotal Fat: 7g— Unsaturated Fat: 4.5g— Saturated Fat: 2.5gCholesterol: 0mgSodium: 45mgPotassium: 390mgFiber: 5gTotal Sugar: 13g— Natural Sugar: 12g— Added Sugar: 1gIron: 3.9mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!