Homemade Rocky Road Ice Cream Recipe

Homemade Rocky Road Ice Cream Recipe Filled with toasted almonds, marshmallow fluff, and chopped chocolate chips (made from my own chocolate ice cream recipe)! I even have the option not to do without food. Perfect for summer and much better than buying in the store.

Homemade Rocky Road Ice Cream Recipe

Homemade Rocky Road Ice Cream Recipe With or without machine

She asked on Instagram Stories what kinds of recipes she wanted to see on the blog and her homemade Rocky Road ice cream was at the top of the list. So here is a great Homemade Rocky Road Ice Cream Recipe, With instructions on how to make it with or without an ice cream machine! It’s very easy to make seventy million batches this summer. Just wait and see. you will.

But first, what is Rocky Road Ice Cream?

This traditional Rocky Road ice cream has a chocolate ice cream base with marshmallows and nuts mixed throughout. It debuted during the Depression in the United States, the creator chose to name it “Rocky Road” to bring a smile to people’s faces. While my Rocky Road ice cream isn’t traditional per se, it’s way better than the original and I think you’ll love it!

If you’re a Rocky Road fan, try my Rocky Road Brownies!

Pour the chocolate base into the ice cream maker

Homemade Rocky Road Ice Cream Recipe main components

So, what’s in Rocky Road ice cream? The classic answer is chocolate, nuts, and marshmallows and although this recipe is pretty basic, you can customize it however you like. For example, if you prefer a vanilla base, use this vanilla ice cream recipe! Here’s everything you need:

  • Cocoa powder – This creates the chocolate flavor of the ice cream. Use dark cocoa powder if you want your ice cream to be richer!
  • Sugar + brown sugar – To sweeten! Brown sugar adds a bit more flavor than regular sugar.
  • Textures heavy whipping cream Make sure you get heavy whipping cream instead of regular whipping cream. This is to ensure that the fat content is correct for freezing.
  • Milk – Milk is used to dissolve sugars and cocoa powder while still giving the texture of creamy ice cream.
  • vanilla – for flavor.
  • almonds – I used pre-sliced ​​almonds and toasted them for a more delicious taste. If almonds aren’t your thing, feel free to eat another type of nut. Walnuts, pecans, and even peanuts work.
  • Mini Chocolate Chips – They are sliced ​​and served with crunchy chocolate all over the ice cream. Feel free to use chocolate syrup instead (this creates a quality chocolate bar).
  • marshmallow fluff – I like to put a layer of marshmallow fluff in the base of the ice cream before freezing. This way you get the marshmallow flavor all over the ice cream. Feel free to use mini marshmallows if you don’t have marshmallow fluff, though be warned that it’s a completely different eating experience. I would suggest fluff.

How to make Homemade Rocky Road Ice Cream Recipe | With an ice cream maker

For full details on how to make Rocky Road ice cream with an ice cream maker, check out the recipe card below 🙂

1. Make the base of the chocolate ice cream

In a medium bowl, whisk together cocoa, sugars, and salt. Add the milk and whisk until the cocoa, sugars, and salt are dissolved. Add heavy cream and vanilla. Cover and place in the refrigerator for 1 to 2 hours or overnight.

2. Shake your ice cream

Run your own ice cream maker; pour the mixture into the machine and freeze according to the manufacturer’s instructions. If you are using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you use one with a compressor, it will take a little longer. See my notes below!

3. Add almonds, chocolate chips + marshmallow fluff

Remove the ice cream from the machine and stir in the almonds and chocolate chips. While spooning ice cream into containers, add marshmallow fluff in layers between ice creams. Use a butter knife to move it as smoothly as possible.

4. Freeze and Enjoy!

Cover and freeze until firm, scoop, and enjoy! We really liked turning the ice cream into cones, which can be a little messy but overall delicious

Cooked vs uncooked ice cream bases

So, I’ve been going back and forth on which one is better. Since testing this recipe with a cooked custard-style base, a cooked custard-style base (no eggs, but still cooked), and a completely uncooked version, I chose to post the easiest and fastest in my opinion delicious uncooked chocolate sundae. cream base.

Since you whip all the ingredients into heavy cream and milk and then leave them in the fridge for several hours, this sugar will dissolve quickly, giving you a really creamy end product. The trend is the desire to cook ice cream bases to make sure the sugar melts, but to be honest, it’s not really needed or wanted.

How to make No-Churn Homemade Rocky Road Ice Cream Recipe without an Ice Cream Maker

Homemade ice cream is always a good idea even if you don’t have an ice cream maker! For this non-flop version, some of the corresponding ingredients and measurements differ from what is stated on the recipe card, I have highlighted the differences to make them a little easier to see. All other ingredients mentioned and their amounts are listed on the recipe label.

Finally, here’s how to make tasteless rock ice cream:

1. Combine cocoa powder + sweetened condensed milk

In a medium bowl, whisk together cocoa and salt. add to Tray condensed milk sweetened And vanilla, then whisk until mixed.

2. Heavy whipping cream

whip 3 cups heavy cream Until soft to medium peaks form. Then put the chocolate-sweetened condensed milk mixture into the whipped cream. (You are replacing the milk with more heavy cream.)

3. Add almonds, chocolate chips + marshmallow fluff

Add almonds and chocolate chips. While spooning ice cream into containers, add marshmallow fluff in layers between ice creams. Use a butter knife to move it as smoothly as possible.

4. Froze then serve!

Cover and freeze until firm, scoop, and enjoy! It won’t exactly have the same consistency as whipped ice cream, but it will still stay in place. This is how my mom made and continues to make ice cream at home and I love it!

Homemade Rocky Road Ice Cream Recipe

A note about ice cream machines

I owned a Cuisinart ice cream maker…you know, the kind where you have to freeze the bowl. These are perhaps the most popular type of ice cream makers you are looking to buy from the store. While these work great, I highly recommend looking into getting a compressor ice cream maker. This is what I have. It is nice! Not only do you not have to freeze anything ahead of time, but you can make batch after batch of ice cream! It’s really unbelievable. I cannot recommend this device enough.

How long does homemade ice cream last?

Sealed in an airtight container, this rock-and-roll recipe will last in the refrigerator for About 2 weeks. Then, you may notice the growth of ice crystals and the gritty texture that accompanies the ice cream. If you don’t mind those two things, I think you can continue to store and eat it. This recipe is eaten very quickly, so you can finish it before the two weeks are up (especially in summer)!

Frozen rock road ice cream in a plastic container

Homemade Rocky Road Ice Cream Recipe

Homemade Rocky Road Ice Cream Filled With Toasted Almonds, Marshmallow Fluff, And Chopped Chocolate Chips! I even have the option not to do without food.

Homemade Rocky Road Ice Cream Recipe instructions

  1. In a medium bowl, whisk together cocoa, sugars, and salt. Add the milk and using a hand mixer on a low speed or a whisk, blend until the cocoa, sugars, and salt dissolve.
  2. Add heavy cream and vanilla. Cover and place in the refrigerator for 1 to 2 hours or overnight.
  3. Run your own ice cream maker; pour the mixture into the machine and freeze according to the manufacturer’s instructions. If you are using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you use one with a compressor, it will take a little longer, 25-35 minutes.
  4. Remove the ice cream from the machine and stir in the almonds and chocolate chips. While spooning ice cream into containers, add marshmallow fluff in layers between ice creams. Use a butter knife to move it as smoothly as possible. Cover and freeze until firm.
  5. Scoop and have fun!

Notes

No-Churn Instructions
For this non-flop version, some of the corresponding ingredients and measurements differ from what is stated on the recipe card, I have highlighted the differences to make them a little easier to see. All other ingredients mentioned and their amounts are listed on the recipe label.

  1. In a medium bowl, whisk together cocoa and salt. add to Tray condensed milk sweetened And vanilla, then whisk until mixed.
  2. whip 3 cups heavy cream Until soft to medium peaks form. Then put the chocolate-sweetened condensed milk mixture into the whipped cream.
  3. Add almonds and chocolate chips. While spooning ice cream into containers, add marshmallow fluff in layers between ice creams. Use a butter knife to move it as smoothly as possible.
  4. Cover and freeze until firm, scoop, and enjoy!

Nutrition facts

Calories: 388Calories | Carbohydrates: 39g | protein: 6g | Fat: 26g | Saturated fat: 13g | Unsaturated fats: 1g | Cholesterol: 68mg | sodium: 35mg | Potassium: 261mg | the basic: 4g | sugar: 29g | Vitamin A: 749IU | Vitamin C: 1mg | Calcium: 109mg | iron: 1mg

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