Rocky Road Ice Cream
A rich and creamy ice cream loaded with chocolate, marshmallows, and crunchy nuts. This classic treat combines chocolatey sweetness with chewy and crunchy textures, perfect for summer days or any dessert craving.
Print Recipe
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Ice cream maker
- Spatula
- Freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 cup mini marshmallows
- 1/2 cup chopped almonds or walnuts toasted
- 1 cup semi-sweet chocolate chunks or chips
Instructions
- Mix Base:
- In a medium saucepan, whisk together milk, sugar, and cocoa powder. Heat over medium heat, stirring frequently, until sugar dissolves and mixture is warm (do not boil).
- Add Cream and Vanilla:
- Remove from heat. Stir in heavy cream and vanilla extract until well combined. Let cool slightly.
- Chill Mixture:
- Cover and refrigerate the mixture for at least 2 hours, or until completely chilled.
- Churn Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until soft-serve consistency is reached.
- Add Mix-Ins:
- During the last 5 minutes of churning, fold in marshmallows, nuts, and chocolate chunks.
- Freeze to Set:
- Transfer ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
- Serve:
- Scoop and serve with extra chocolate or marshmallows if desired.
Servings: 8 servings