Rocky Road Ice Cream is a rich, creamy chocolate ice cream packed with marshmallows, crunchy almonds, and chocolate chips. This homemade version is easy to make and doesn’t require an ice cream maker!
Ingredients
For the Chocolate Ice Cream Base:
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- ¾ cup (150g) granulated sugar
- ½ cup (40g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Mix-ins:
- 1 cup (80g) mini marshmallows
- ¾ cup (100g) chopped almonds (or walnuts/pecans)
- ½ cup (90g) chocolate chips or chunks
Instructions
1. Make the Chocolate Ice Cream Base
- In a mixing bowl, whisk together the cocoa powder, sugar, and salt.
- Add the heavy cream and milk, whisking until smooth.
- Stir in the vanilla extract.
2. Churn or Freeze the Ice Cream
With an Ice Cream Maker:
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
Without an Ice Cream Maker:
- Pour the mixture into a shallow freezer-safe container.
- Freeze for 1 hour, then stir the mixture with a fork to break up ice crystals. Repeat every 30 minutes for 3-4 hours until creamy.
3. Add the Rocky Road Mix-ins
- Once the ice cream reaches a soft-serve consistency, fold in the mini marshmallows, chopped almonds, and chocolate chips.
- Transfer the ice cream to a container with a lid and freeze for at least 4 hours, or until firm.
4. Serve and Enjoy
- Scoop into bowls or cones.
- Optionally, drizzle with chocolate syrup or sprinkle extra nuts on top.
Tips for the Best Rocky Road Ice Cream
✔ Use high-quality cocoa powder for the best chocolate flavor.
✔ Toast the almonds for extra crunch and a deeper nutty taste.
✔ Store in an airtight container to prevent ice crystals from forming.
✔ Let it sit at room temperature for 5 minutes before scooping for the perfect texture.
This homemade Rocky Road Ice Cream is creamy, chocolatey, and loaded with delicious mix-ins—just like the classic!
