Easy Dutch Chocolate Rocky Road Ice Cream
An easy Dutch chocolate flavored ice cream loaded with marshmallows and chocolate covered almonds.
Servings 8 people
Cost 5
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.
Notes
For a slightly less sweet ice cream, you can increase the amount of evaporated milk to 1 ¼ cups.