Homemade Rocky Road Ice Cream
Homemade Rocky Road Ice Cream is filled with toasted almonds, marshmallow fluff, and chopped chocolate chips! I even have a no-churn option.
Servings 10 1/2 cup servings
Calories 388kcal
Ingredients
- 3/4 cup cocoa powder sifted
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- pinch of salt
- 2 cups heavy whipping cream
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup sliced almonds toasted
- 1/4 cup mini chocolate chips chopped
- 4 oz marshmallow fluff
Instructions
- In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved.
- Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
- Turn your ice cream maker on; pour the mixture into the machine and freeze according to manufacturer instructions. If you're using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you're using one with a compressor, it will take a little longer, 25-35 minutes.
- Remove the ice cream from the machine and fold in the almonds and chocolate chips. As you're spooning the ice cream into the containers, add the marshmallow fluff in layers in between the ice cream. Use a butter knife to swirl it in as best as you can. Cover and freeze until solid.
- Scoop and enjoy!
Notes
No-Churn InstructionsÂ
For this no-churn version, some of the ingredients and their corresponding measurements are different than what is stated in the recipe card, I've bolded the differences to make it a little easier to see. All of the other stated ingredients and their amounts are listed in the recipe card.
- In a medium bowl, whisk together the cocoa and salt. Add in one can of sweetened condensed milk and vanilla then whisk until combined.
- Whip 3 cups of heavy cream until soft to medium peaks form. Then fold the chocolate-sweetened condensed milk mixture into the whipped cream.
- Fold in the almonds and chocolate chips. As you're spooning the ice cream into the containers, add the marshmallow fluff in layers in between the ice cream. Use a butter knife to swirl it in as best as you can.
- Cover and freeze until solid then scoop and enjoy!
Nutrition
Calories: 388kcal | Carbohydrates: 39g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 35mg | Potassium: 261mg | Fiber: 4g | Sugar: 29g | Vitamin A: 749IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg