Rocky road ice cream layers a rich chocolate base with mini marshmallows and chopped nuts for a mix of smooth, gooey, and crunchy textures in every scoop. The chocolate ice cream is made from scratch before the mix-ins are folded in just before freezing. Set aside a few hours total for churning and hardening in the freezer.
In a medium saucepan over medium heat, combine heavy cream, milk, and granulated sugar. Stir until sugar dissolves and mixture begins to steam, about 5 minutes.
Whisk in the cocoa powder, ensuring no lumps remain. Continue to combine until smooth and fragrant.
Chill the Mixture
Remove the mixture from heat, add vanilla extract and a pinch of salt. Stir well. Allow it to cool to room temperature, then refrigerate for at least 2 hours.
Churn the Ice Cream
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
Add the Goodies
During the last few minutes of churning, fold in mini marshmallows and toasted almonds for delightful texture.
Freeze to Set
Transfer the soft ice cream into an airtight container. Freeze for at least two additional hours to set.
Prevent your screen from going dark
Notes
Toasting the almonds intensifies their flavor, making them an excellent counterpoint to the sweet marshmallows.
To accommodate dietary needs, substitute regular milk and cream with full-fat coconut milk for a dairy-free version.
Consider adding a splash of bourbon for an adult twist.