Rocky Road Ice Cream is the ultimate treat for anyone who loves a perfect balance of creamy, crunchy, and chocolaty goodness. With just 30 minutes from start to finish, this recipe delivers velvety ice cream swirled with gooey marshmallows, rich chocolate chunks, and toasted nuts. Each bite is a symphony of textures and flavors that will make your taste buds sing.
This homemade version is surprisingly simple to whip up, with a 20-minute prep time and a quick 10-minute cook time. The result is a decadent dessert that’s smoother and more indulgent than store-bought options. Whether you’re cooling off on a hot day or satisfying a sweet craving, this Rocky Road Ice Cream is guaranteed to bring joy to every spoonful.
Ingredients for Rocky Road Ice Cream
- 1 cup (8 fl oz/225 ml) heavy cream
- 2 cups (16 fl oz/450 ml) whole milk
- 3 tablespoons cocoa powder (unsweetened, for rich chocolate flavor)
- ¾ cup (4 ½ oz/128 g) bittersweet chocolate, chopped (or substitute with semi-sweet chocolate for a sweeter taste)
- 1 teaspoon vanilla extract
- ¾ cup (6 oz/170 g) sugar
- 5 egg yolks
- ½ teaspoon salt
- 2 cups (4 oz/114 g) mini marshmallows
- 1 cup (5 oz/142 g) toasted almonds, chopped (or substitute with walnuts or pecans)
Step-by-Step Instructions
- In a medium saucepan, combine the heavy cream, whole milk, cocoa powder, and chopped chocolate. Whisk until the cocoa powder is fully blended and there are no lumps.
- Bring the mixture to a simmer over medium heat, stirring occasionally, until the chocolate has completely melted. Remove from heat and stir in the salt and vanilla extract until smooth.
- In a separate bowl, lightly whisk together the egg yolks and sugar until combined.
- Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to temper the eggs. Once combined, pour the mixture back into the saucepan.
- Cook the mixture over medium heat, stirring constantly and scraping the sides and bottom of the pan. The mixture will thicken and coat the back of a spatula (about 5-7 minutes). Remove from heat immediately.
- Pour the mixture through a mesh sieve into a clean bowl to remove any lumps. Place the bowl over an ice bath to cool, then refrigerate for 30 minutes to 1 hour until thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
- During the last 2-3 minutes of churning, add the mini marshmallows and chopped almonds until evenly distributed.
- Transfer the ice cream to an airtight, freezer-safe container. Cover and freeze for at least 4-6 hours or until firm.
- Serve and enjoy! Store leftovers in the freezer for up to 8 weeks.
Rocky Road Ice Cream Serving Suggestions
Serve your Rocky Road Ice Cream in waffle cones or bowls for a classic treat. For an extra indulgent touch, drizzle with warm chocolate sauce or caramel. Pair it with a slice of brownie or a handful of fresh berries for a delightful dessert combo.
Storage Tips for Maximum Freshness
Store your ice cream in an airtight container to prevent freezer burn and maintain its creamy texture. Place a piece of parchment paper directly on the surface before sealing to minimize ice crystals. It’ll stay fresh and delicious for up to *8 weeks* in the freezer.
Fun Recipe Variations to Try
Swap the bittersweet chocolate for milk chocolate for a sweeter flavor, or use dark chocolate for a richer taste. Add crushed graham crackers for a s’mores twist, or mix in peanut butter chips for a nutty surprise. Get creative and make it your own!
Time-Saving Tips for Busy Cooks
To save time, toast the almonds in advance and store them in an airtight container. You can also prepare the chocolate mixture the night before and let it chill overnight. This way, you’re ready to churn and enjoy your ice cream faster!
Essential Equipment for Perfect Ice Cream
An ice cream maker is key for achieving that smooth, creamy texture. If you don’t have one, you can freeze the mixture in a shallow dish and stir every 30 minutes until it’s set. A mesh sieve is also handy for ensuring a silky-smooth base.
Rocky Road Ice Cream
Ingredients
- 1 cup heavy cream (8floz/225ml)
- 2 cups whole milk (16floz/450ml)
- 3 tablespoons cocoa powder
- 3/4 cup bittersweet chocolate chopped (4 ½ oz/128g)
- 1 teaspoon vanilla extract
- 3/4 cup sugar (6oz/170g)
- 5 egg yolks
- 1/2 teaspoon salt
- 2 cups mini marshmallows (4oz/114g)
- 1 cup toasted almond chopped (5oz/142g)
Instructions
- In a medium saucepan, add the cream, milk, cocoa powder and chocolate. Whisk to blend the cocoa powder and there are no lumps. Bring mixture to a simmer and heat until the chocolate has melted. Remove from the heat and add in the salt and vanilla extract. Stir until smooth.
- In a separate bowl, whisk the yolks and sugar together lightly. Slowly pour the warm chocolate, milk mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook.
- Constantly stir the mixture over medium heat, scraping the sides and bottom. The mixture will begin to thicken and coat your spatula. Remove immediately and pour through the mesh sieve into the chocolate mixture.
- Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 30 min – 1 hour).
- Pour mixture into ice cream maker according to the manufacture’s instructions. Churn for 20-25 minutes.
- Meanwhile at the end of the churning process (when it looks like soft serve ice cream) add in your chopped almonds and mini marshmallows.
- Turn off your ice cream machine, remove bowl from mixer and pour into an air-tight freezer safe container. Cover and freeze for a minimum of 4-6 hours before serving.
- Cover and store in an airtight container in the freezer for up to 8 weeks.
