Keto Rocky Road Ice Cream
Published August 2, 2023 • Updated November 28, 2025
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For a decadent, rich chocolate flavor without the sugar, this keto rocky road ice cream feature has a creamy texture balanced perfectly with crunchy chopped almonds and squishy sugar-free marshmallows.
Unlike my fudgy chocolate ice cream recipe, this keto ice cream recipe starts with a classic custard base made with egg yolks and dairy, giving that smooth, creamy texture as it chills and churns.
Cocoa powder provides intense chocolate flavor without any bitterness since it is balanced with a sugar substitute called allulose. Using a sugar-free alternative is key to keeping the carbs and calories low. The result is a creamy low-carb rocky road ice cream that tastes like the real deal! How to make keto rocky road ice cream
- Make a custard base. Heat egg yolks, cocoa powder, nut milk, sweetener and heavy cream in saucepan over medium heat. Simmer until the mixture thickens and coats the back of a spoon. Remove from heat and add vanilla.
- Refrigerate. All good ice cream recipes require you to refrigerate the base for a few hours. This allows the chocolate flavors to meld into the fats from the cream and it helps to create a frothy base that will churn into a velvety texture.
- Churn. Pour the chilled liquid into the ice cream maker and churn according to manufacturer’s insturctions.
- Make it a Rocky Road! A few minutes before the ice cream is set, pour in chopped nuts, marshmallows and additional chocolate if desired.
Explore 679+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
3 large egg yolks -
1/2 cup unsweetened cocoa powder
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1 cup unsweetened macadamia milk or nut milk, divided
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1/2 cup powdered allulose
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2 cups heavy whipping cream
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1 teaspoon vanilla extract
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1/2 cup chopped unsalted nuts (such as almonds or walnuts)
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1/2 cup sugar-free marshmallows
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1/2 cup sugar-free chocolate, optional
Step by Step Instructions
Step by Step Instructions
Custard base
Whisk together the egg yolks and cocoa powder in a pot over medium heat. If the mixture seems too thick, add some macadamia milk.
- 3 large egg yolks
- 1/2 cup unsweetened cocoa powder
- 1 cup macadamia milk or nut milk
Make it creamy
Add the powdered allulose along with the rest of the macadamia milk. Mix until smooth. Pour in the heavy cream and mix again until fully incorporated. Simmer the mixture for 5-10 minutes, stirring constantly, until it starts to thicken and can coat the back of a spoon. Remove from heat and pour into a jug or large measuring cup. Mix in the vanilla extract.
- 1/2 cup powdered allulose
- remaining nut milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Refrigerate
Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours until chilled.
Churn
Once chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions for about 20-30 minutes. In the last few minutes of churning, add the chopped nuts, sugar-free marshmallows and keto chocolate (if using). Mix until evenly distributed. Transfer the churned ice cream to a lidded container and freeze for 2-4 hours until firm. Allow ice cream to soften at room temperature for a few minutes before serving.
- 1/2 cup chopped nuts
- 1/2 cup sugar free marshmallows
- 1/2 cup sugar free chocolate, optional
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
The texture was super creamy. My kids didn’t even realize it was low carb.
I used cacao powder instead of cocoa and it turned out smooth and rich. Loved the crunch from the almonds and the soft marshmallows.
Could cacao be used in place of unsweetened cocoa?
Yes, cacao powder can be substituted in place.