Rocky Road Ice Cream
Creamy, chocolatey, and packed with crunchy almonds, fluffy marshmallows, and chocolate chunks, this homemade Rocky Road Ice Cream is a no-churn treat that brings back all the nostalgic flavors of the classic scoop shop favorite.
Ingredients
Scale
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 cups mini marshmallows
- 3/4 cup chopped toasted almonds
- 3/4 cup chocolate chunks or chips
Instructions
- Chill your loaf pan or container in the freezer while preparing the base.
- In a mixing bowl, whisk cocoa powder into sweetened condensed milk until smooth. Stir in vanilla extract.
- In a separate bowl, whip the heavy cream to stiff peaks using a mixer.
- Gently fold the whipped cream into the chocolate mixture until fully combined and fluffy.
- Fold in marshmallows, toasted almonds, and chocolate chunks gently.
- Pour mixture into chilled loaf pan. Smooth the top and sprinkle with extra mix-ins if desired.
- Cover and freeze for at least 6 hours or until firm.
- Let sit at room temperature for 5 minutes before scooping and serving.
Notes
- Use full-fat cream for the best texture.
- Chilling the mix-ins helps prevent sinking.
- Toast almonds before using for deeper flavor.
- Freeze overnight for firmer scoops and cleaner texture.
Find it online: https://dishmio.com/rocky-road-ice-cream/