This homemade Rocky Road ice cream is rich, chocolatey and loaded with marshmallows and chocolate-covered almonds. It's an easy ice cream maker recipe made with condensed milk, Dutch process cocoa and cream, giving it a deep chocolate flavor similar to classic Rocky Road ice cream.
What is Rocky Road Ice Cream Made Of?
Rocky Road is a very American style of ice cream made with chocolate ice cream, marshmallows and nuts (usually almonds). The combination gives you creamy chocolate ice cream with chewy marshmallow pieces and crunchy nuts in every bite. Rocky Road has been around since the 1920s and was reportedly created as a way to bring a little comfort during a difficult time in American history. Today it's considered one of the classic ice cream flavors and shows up everywhere from ice cream shops to homemade recipes like this one.
Why You'll Love This Rocky Road Ice Cream
This is a classic Rocky Road, but a little richer and more chocolate-forward. Dutch process cocoa gives the ice cream a smooth, almost "store-bought Dutch chocolate" flavor, while the mix-ins make it fun and chunky in the best way. It's great because it feels special, but it doesn't take all day.
How to Make It in the Blender
To make the ice cream base, you simply combine sweetened condensed milk, Dutch process cocoa, cream (or half & half), evaporated milk, and vanilla in a blender and mix until smooth and frothy. Churn it in your ice cream maker and stir in the marshmallows and chocolate-covered almonds right at the end.
Cream vs. Half & Half
Heavy cream makes the richest ice cream, but half & half also works very well here. The condensed milk keeps the texture creamy either way, so you can choose based on what you have. If you want an even softer texture, you can fold in a little Cool Whip. I have been known to do this when we have some around and I want to add bulk, but it's an optional move.
Chocolate Covered Almonds and Marshmallows
One of the best things about homemade Rocky Road ice cream is that you can customize the mix-ins. I like to coat roasted almonds in melted dark chocolate, freeze them until solid, then chop them up. This keeps the chocolate pieces soft and melty in the finished ice cream instead of hard like chocolate chips.
What Kind of Marshmallows are Best for Rocky Road?
For the marshmallows, sliced large marshmallows work really well because they stay soft in the ice cream and are similar to what ice cream shops and manufacturers use. However, mini marshmallows are also very good! If all you have are small marshmallows, throw them in there.
Rocky Road vs. Heavenly Hash
Rocky Road and Heavenly Hash are very similar ice cream flavors, and the terms are sometimes used interchangeably. Both typically start with chocolate ice cream and include marshmallows and nuts. Rocky Road traditionally uses almonds, while Heavenly Hash often includes additional chocolate pieces or chocolate-covered nuts along with the marshmallows.
Since this recipe uses chocolate-covered almonds and marshmallows, it falls somewhere between the two styles. If you like, you can also add a handful of chopped chocolate to lean a little more toward the Heavenly Hash side. I almost always do.
Rocky Road Ice Cream Recipe FAQ
Yes, you can use a no-churn condensed milk base and fold in the frozen chocolate almonds and marshmallows at the end.
Evaporated milk helps create a smoother, creamier texture and improves scoopability.
Chocolate chips stay firm when frozen. Melting and refreezing the chocolate gives you softer pieces that melt into the ice cream.
Recipe
Easy Dutch Chocolate Rocky Road Ice Cream
Equipment
- 1 ice cream maker
- 1 blender
Ingredients
- 4 ounces dark chocolate, chopped (114 grams)
- ½ cup whole almonds, roasted
- 12 large marshmallows, cut into thirds
Ice Cream
- 2 cups half & half or heavy cream (448 grams)
- 1 cup evaporated milk (see note) (240 grams)
- 14 oz can condensed milk (389 grams)
- ½ cup Dutch process cocoa powder (48 grams)
- 1 tablespoon vanilla, use less if you'd like
- ⅛ teaspoon salt (optional)
Instructions
- Melt the chocolate in the microwave using 50% power and stirring every minute. Add almonds and stir to coat. Empty onto a parchment lined baking sheet or any kind of tray and freeze until solid.
- Put the half & half, evaporated milk, condensed milk, cocoa powder and vanilla in a blender. If using salt, add that too. It's optional, but it tames the sweetness a bit. Give it a stir to moisten the cocoa powder, then blend for one minute until frothy. Scrape down sides and blend again.
- Pour into the ice cream maker and churn according to manufacturer directions.
- Break up the frozen chocolate covered almonds and chop them. Add the chopped almond, shards of frozen chocolate and marshmallows to the ice cream at the very end.
- Freeze until firm.
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