A cocoa-flavored, intensely chocolate ice cream with marshmallows and nuts creates a more complex and intriguing experience in every bite of this indulgent dessert. This Rocky Road Ice Cream comes together within minutes.
It is perfect for summer celebrations. It's a classic flavor. As the name suggest you go through merry trip of chocolatey smoothness with rockly marshmallows and crunchy almonds in the path to golden experience of taste.
This homemade ice cream is the ultimate chocolate-almond dream, packed with chewy marshmallows, crunchy almonds, and dark chocolate chunks. It’s rich, creamy, and totally irresistible.
And as you likely already know, I could never have enough ice cream in my life. For more fully-loaded ice cream recipes, check out my current favorites: Lemon Ice Cream, Black Cherry Ice Cream, and Oreo Ice Cream.
Why this recipe is best?
This ice cream recipe is more dense, creamy, and dessert-like in richness, unlike my chocolate ice cream recipe, which has a lighter delight.
However, mind you that this recipe uses only cocoa powder, giving this ice cream a deep cocoa flavor, and let salted crunch shine in contrast. Along with almonds and marshmallow, I also added grated chocolate. Which makes it delightful.
This Rocky Road recipe delivers the perfect balance of textures and flavors, making it a guaranteed crowd-pleaser. Also my other top chocolate desserts which are not to be missed are chocolate cold cake, chocolate walnut brownies and chocolate salami. All are divine.
Ingredients
This is such an easy homemade ice cream recipe! Here are the ingredients you’ll need:
- Heavy cream: You must use heavy whipping cream. Avoid using half-and-half or any another substitute as it won't work.
- Sweetened condensed milk:
- Unsweetened cocoa powder: Dutch process cocoa powder gives indulgent taste in this recipe, I like Hershey's.
- Mini marshmallows: I used regular mini marshmallows. You can chop regular ones into smaller pieces.
- Roasted almonds: Use roasted salted almonds slices as they are crunchy. Slices are light so the don't sink in the bottom of the ice cream.
- Grated chocolate: Do not use chocolate chips stick to grated chocolate as they are light and won't sink to bottom. I like 50 % dark chocolate. You can use milk or dark whatever is your calling.
How to make this?
Follow these steps to make this delicious rocky road ice cream!
- Place the heavy cream in a chilled bowl. Make sure your heavy cream is chilled; it's best to keep it in the refrigerator overnight for best results.
- Add the cocoa powder to the whipped cream. Whisk until well combined.
- Using an electric mixer, whip the chilled cream until stiff peaks form.
- Add in the chopped almonds, mini marshmallows, grated chocolate and condensed milk in the cream mixture.
- Fold the whipped cocoa cream, condensed milk, cocoa powder, grated chocolate , marshmallows, and almonds. Stir until well combined.
- Transfer the mixture into a freezer-safe container. Cover the container with plastic wrap. Make sure the wrap touches the ice cream surface.
- Then put the lid on it. This step ensures no water crystals form in the ice cream. Freeze for at least 6 hours or overnight.
- Remove from fridge 10 minutes before serving for easy scooping. Scoop the ice cream into bowls and serve immediately.
Expert tips
Switching Nuts: While almonds are a classic choice, you can easily swap them out for other nuts like roasted and finely chopped pecans, peanuts, walnuts, or hazelnuts. Tell me in the comments if you add these. =)
Adjusting Chocolate: If you are like me who loves, more intense chocolate flavor, you can reduce the cocoa powder to ¼ cup and add 70 grams of melted chocolate. This will create a richer and more decadent ice cream.
Toasted Almonds: Rocky Road ice cream is all about that satisfying CRUNCH, make sure your almonds are well toasted and super crispy. This will add a delightful texture to every bite.
Fudge Sauce: You can definitely make this ice cream more fudgy and more indulgent by adding a fudge sauce on top of it. Gently add a layer on top of the ice cream before the freezing step and just swirl around the sauce, just like you do in marble cake.
FAQS
The base of this ice cream is chocolate-flavored and has a rich and creamy texture, just like desserts like mousse. It is also loaded with add-ins like nuts, marshmallows, and chocolate chunks, which add crunch to the texture.
Yes, you can use different nuts or marshmallows to customise your Rocky Road ice cream. Popular choices include chopped and roasted pecans, walnuts, hazelnuts, and diced marshmallows.
Yes, you can make Rocky Road ice cream without an ice cream maker. My recipe includes a no-churn method.
Craving more chocolatey recipes try these!
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📖 Recipe
Rocky Road Ice Cream Recipe
Ingredients
- 2 cups heavy cream, chilled
- ½ cup cocoa powder, preferably dutch process
- ¾ cup sweetened condensed milk, or more to sweet preference
- ½ cup chocolate, grated, milk or dark as preferred
- ½ cup sliced almonds, toasted and salted
- ¾ cup miniature marshmallows
Instructions
- Take chilled heavy cream in a bowl. Add the cocoa powder.
- Using an electric mixer, whip the chilled cream until stiff peaks form.
- Now add in the chopped almonds, mini marshmallows, grated chocolate and condensed milk in the cream mixture.
- Fold gently until well combined.
- Transfer the mixture into a freezer-safe container.
- Cover the container with plastic wrap or butter paper. Make sure it touched the surface of the ice cream. Freeze for at least 4-6 hours until firm.
- Thaw for 10 minutes before serving. Scoop the ice cream into bowls and serve immediately.
Notes
- Unsweetened cocoa powder: Dutch process cocoa powder gives indulgent taste in this recipe, I like Hershey's.
- Mini marshmallows: I used regular mini marshmallows. You can dice regular ones into smaller pieces.
- Roasted almonds: Use roasted salted almonds slices as they are crunchy. Slices are light so the don't sink in the bottom of the ice cream.
- Grated chocolate: Do not use chocolate chips stick to grated chocolate as they are light and won't sink to bottom. I like 50 % dark chocolate. You can use milk or dark whatever is your calling.
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