Rocky Road Ice Cream
This Rocky Road Ice Cream Recipe is a decadent homemade treat combining creamy chocolate ice cream, fluffy mini marshmallows, and crunchy nuts. The recipe offers two methods: a classic churned version with an ice cream maker and a simple no-churn alternative for those without special equipment. Both methods are easy to follow and deliver a rich, indulgent dessert that’s perfect for any occasion. Customize the mix-ins to suit your taste, whether you prefer almonds, walnuts, or other fun additions like caramel swirls or cookie chunks.
Equipment
- Ice Cream Maker (if using churn method)
- Mixing Bowls (2 medium-sized)
- Hand Mixer or Stand Mixer (if making no-churn version)
- Whisk
- Spatula
- Measuring Cups and Spoons
- Freezer-Safe Container (1 large)
- Ice Cream Scoop
Ingredients
For Churned Rocky Road Ice Cream:
- 2 cups 480 mL heavy cream
- 1 cup 240 mL whole milk
- 1 can 14 oz / 396 g sweetened condensed milk
- 1 cup 200 g granulated sugar
- ½ cup 50 g unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup 175 g semi-sweet chocolate chips
- 1 cup 120 g mini marshmallows
- ½ cup 60 g chopped nuts (almonds or walnuts)
For No-Churn Rocky Road Ice Cream:
- 2 cups 480 mL heavy whipping cream (cold)
- 1 can 14 oz / 396 g sweetened condensed milk
- ½ cup 50 g unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup 175 g mini marshmallows
- ½ cup 60 g chopped nuts (almonds or walnuts)
- ½ cup 75 g chocolate chunks or chips
Instructions
For Churned Rocky Road Ice Cream:
- Prepare the Chocolate Base: In a saucepan, combine heavy cream, whole milk, and sugar. Heat over low heat until the sugar dissolves, then whisk in cocoa powder until smooth. Stir in chocolate chips and let them melt. Remove from heat and add vanilla extract. Let the mixture cool completely, then refrigerate for at least 2 hours.
- Churn the Ice Cream: Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-30 minutes).
- Add Mix-ins: Gently fold in mini marshmallows and chopped nuts.
- Freeze: Transfer the ice cream to a freezer-safe container and freeze for 4-6 hours or until firm.
For No-Churn Rocky Road Ice Cream:
- Whip the Cream: In a large mixing bowl, whip the cold heavy whipping cream using a hand mixer or stand mixer until stiff peaks form.
- Prepare the Chocolate Mixture: In a separate bowl, combine sweetened condensed milk, cocoa powder, and vanilla extract. Mix until smooth.
- Combine the Mixtures: Fold the whipped cream into the chocolate mixture gently.
- Add Mix-ins: Fold in marshmallows, chopped nuts, and chocolate chunks.
- Freeze: Pour the mixture into a freezer-safe container and freeze for at least 6 hours or until firm.
Notes
- Customization: Feel free to switch up the nuts or use different types of chocolate to suit your taste. Adding a swirl of caramel or peanut butter can take this recipe to the next level!
- No-Churn Tip: To avoid any icy texture, make sure your heavy cream is cold when whipping, as this helps it whip up more efficiently and create a smooth texture.
- Storage: Homemade ice cream can be stored in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before scooping for a softer texture.
- Serving Tip: Allow the ice cream to soften for about 5-10 minutes before serving for the best texture.