Rocky Road Ice Cream
Homemade Rocky Road ice cream starts with a chocolate base and gets folded with roasted almonds and mini marshmallows before freezing. The no-churn method keeps things simple, and the ice cream is ready to scoop after about 6 hours in the freezer.
Equipment
- Ice Cream Maker
- Mixing Bowls
- Whisk
- Saucepan
- Measuring cups
- Spatula
Ingredients
For the Chocolate Ice Cream Base:
- 2 cups heavy cream high quality
- 1 cup whole milk preferably organic
- 0.75 cup granulated sugar
- 0.5 cup unsweetened cocoa powder preferably Dutch-processed
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Add-Ins:
- 1 cup mini marshmallows
- 0.75 cup roasted almonds roughly chopped
- 0.5 cup dark chocolate chips
Instructions
Prepare the Chocolate Ice Cream Base:
- In a saucepan, combine heavy cream, milk, sugar, cocoa powder, and a pinch of salt. Whisk together and place over medium heat. Stir continuously until the sugar dissolves completely and the mixture is smooth.
- Remove from heat and stir in the vanilla extract. Pour the mixture into a mixing bowl and allow it to cool to room temperature.
Churn the Ice Cream:
- Once cooled, transfer the mixture to an ice cream maker. Churn according to the manufacturer's instructions until it reaches a thick, creamy consistency.
Incorporate the Add-Ins:
- Gently fold in the mini marshmallows, chopped roasted almonds, and chocolate chips. Ensure even distribution.
Freezing:
- Transfer the ice cream into an airtight container. Freeze for at least 8 hours, or until firm.
Notes
- For a nut-free version, replace almonds with your favorite seeds or omit entirely.
- Enhance the depth of chocolate flavor by adding a tablespoon of coffee powder to the base.
Nutrition
Calories: 465kcalCarbohydrates: 39gProtein: 8gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 71mgSodium: 51mgPotassium: 355mgFiber: 4gSugar: 30gVitamin A: 925IUVitamin C: 0.4mgCalcium: 154mgIron: 1mg
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