This Low Carb Rocky Road Ice Cream Recipe is with delicious sugar-free marshmallows, roasted nuts, and a creamy rich chocolate ice cream. It is truly a chocolate ice cream lover’s delight!

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Is Rocky Road Ice Cream Low Carb and Keto?
Traditionally Rocky Road Ice cream is loaded with sugars and carbs. However, ice cream is one dish that is pretty easy to make Keto these days.
With a few swaps like heavy cream for the milk and a great low-carb sweetener in place of cane sugar, you’ll have the start of a delicious homemade Keto ice cream.
As for this Rocky Road, you’ll just add in some nice cocoa powder and chopped nuts to jazz that base recipe up.
Oh and there’s the issue of the marshmallows that will need to be replaced with a good sugar-free version. You simply can’t have a good Rocky Road Ice Cream without them!
You can find premade and sugar-free marshmallows on Amazon now or if you’d prefer to make your own Keto marshmallows at home there are several great recipes out there for you to start with.
So the answer is yes, Rocky Road ice cream can be low carb and totally Keto Friendly with a little time and ingredient swaps!
How To Store Homemade Keto Ice Cream
I love making up a couple of flavors of sugar-free ice cream for my family and keeping them in the freezer. They don’t always last a long time but if you want to make them for long-term storage there are a few things to keep in mind.
First, make sure you get the ice cream into a freezer-safe container and into the freezer as soon as you remove it from the ice cream maker. The faster it freezes and sets the better.
Next, make sure the container you’re using is airtight. This will prevent the ice cream from getting freezer burned or from picking up any unsavory flavors from other items in your freezer.
Lastly, make sure you don’t leave your ice cream in the freezer for too long. Yes, this should last up to a month in the freezer just fine, but the longer it is in the freezer the chances of freezer burn will increase and the flavor may be affected.
So keep it stored properly and enjoy it in a timely manner this is a great ice cream to make ahead.
Ingredients
This ice cream is so rich and delicious but thankfully all but one of the ingredients can be found easily in your local grocery stores.
As for the one ingredient that is a little harder to find, the Keto Friendly Marshmallows, I’ll tell you which ones I use and some alternatives if you don’t have access to them.
Heavy Whipping Cream: This rich creamy, often called double cream in other countries, is a luscious dairy product that is about 35% milk fat. You really need that richness in this ice cream recipe because it is going to give this ice cream a thick and smooth mouth feel.
Unsweetened Almond Milk: While we want the main milk source in the recipe to be heavy cream, there is no reason to overdo the fat and calories for the additional milk needed in this recipe. I love using unsweetened almond milk to bulk up the ice cream mix for this. If you have a nut allergy you can use any milk alternative you prefer, or add more cream.
Cocoa powder: When it comes to Rocky Road Ice cream, you can’t forget about the chocolate and that means using a really good unsweetened cocoa powder. I prefer the Dutch Processed kind as I find it has the best flavor profile but you can most definitely use whatever you have on hand. If you want it to be darker chocolate you can add more cocoa powder or even use dark chocolate cocoa powder.
Allulose-Based Sweetener: I’ve been experimenting with sweeteners in my ice cream for years and most recently I’ve found that I really love using an allulose-based sweetener blend. I’ve found that they work nicely for sweetness as well as the texture of the ice cream. One thing about using sugar alternatives for Keto ice cream recipes is that when you freeze the ice cream it will actually freeze solid and become unstoppable. However, I’ve found that with an allulose mix it states perfectly set but scoopable the whole time in the freezer. My favorite blend is the Besti Brand sweetener which is an allulose and monk fruit blend.
Sugar-Free Marshmallows: I’ve found the best store-bought Keto-friendly marshmallows through ChocZero’s website. These little gems taste as close to a real marshmallow as any other store-bought one I’ve tried. They are perfect for this recipe and they don’t freeze hard as rocks in this Rocky Road. They do change in texture a bit but they remind me of those marshmallows in the cereals we all ate as kids. So good! I you don’t want to purchase marshmallows you can definitely make your own sugar-free marshmallows.
Chopped Nuts: Mostly commonly these days it is chopped almonds are used in Rocky Road Ice cream but I didn’t have any on hand while I was experimenting with this ice cream so I used a couple of different ones. In the most recent trial of this recipe, the ice cream pictured, I used chopped walnuts. So you are free to use your favorite nut, or even leave them out altogether if needed.
Vanilla & Salt: These are just two small ingredients in this ice cream but don’t skip them because they both will play an important part in upping the chocolate flavor in this ice cream. Also, of the real vanilla none of that fake extract for the best results always.
Tips & Variations for this Low-Carb Rocky Road Ice Cream
What more Keto/Low Carb Ice Cream Recipes?
Dairy-Free Blackberry Ice Cream

Low Carb Rocky Road Ice Cream
Ingredients
- 2 cups of heavy whipping cream
- 1 cup of unsweetened almond milk
- 2/3 cup of Besti Sweetener
- 1/3 cup chopped nuts of choice
- 30 grams (about 13) ChocZero Sugar Free Marshmallows
- 4 tablespoons of unsweetened cocoa powder
- 1 teaspoon of vanilla
- pinch of salt
Instructions
- Begin the ice cream base by adding all the ingredients, except the nuts and the marshmallows, to a blender and blend them together well.
- Let the ice cream mixture chill in the refrigerator for serval hours or for a short cut place it in the freezer for a while. The ice cream base needs to be completely cold before you add it to the ice cream maker.
- When the ice cream base is chilled, it is time to make the ice cream. Follow the directions on your maker to churn your ice cream.
- After the ice cream has finished churning transfer half of the ice cream to a freezer-safe container.
- Next sprinkle in half of the chopped nuts and pieces of marshmallows then repeat the layers.
- For more of a soft serve ice cream, serve right away but if you an this nice and easily scoopable place it in the freezer for several hours.
Notes
This ice will get more solid but it will not freeze solid if you use allulose or the sweetener I suggest in the recipe. It will always be scoopable! I also recommend you stick to the 1/2 cup serving size.
Nutrition Information
Yield
8Serving Size
1/2 cupAmount Per ServingCalories 360Total Fat 26gCholesterol 113mgSodium 72mgCarbohydrates 16.5gNet Carbohydrates 3.5gFiber 1gSugar 3gSugar Alcohols 12gProtein 5g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
What kind of ice cream maker do you recommend? I have the kind that you make homemade ice cream in that you plug in outside. Just wondering if that is too bing for this recipe
I have a Hamilton Beach 1.5-quart electric ice cream maker. It is nothing fancy but it fits on my counter in the kitchen. I think you could make it in the one you have, but it wouldn’t fill it up unless you double it. But I bet it would still church it.