This homemade ice cream is the ultimate chocolate-almond dream, packed with chewy marshmallows, crunchy almonds, and dark chocolate chunks.
The ultimate Rocky Road ice cream for all sweet tooth lovers is a silky smooth chocolate base with chewy marshmallows and crunchy nuts.
This ice cream recipe is more dense, creamy, and dessert-like in richness, unlike my chocolate ice cream recipe, which has a lighter delight.
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Serving
TOTAL TIME
8
4hours 10minutes
Calories
3683kcal
PREP
10 minutes
This is such an easy homemade ice cream recipe! Here are the ingredients you’ll need
heavy cream
marshmallows
condensed milk
roasted almonds
chocolate
cocoa powder
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.
4
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.