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Easy Homemade Rocky Road Ice Cream

Easy Rocky Road Ice Cream

An easy Dutch chocolate flavored ice cream loaded with marshmallows and chocolate covered almonds. This recipe should give you around 4 pints of ice cream depending on how much air is incorporated and whether or not you fold in the whipped topping.
Course Dessert
Cuisine American
Keyword Condensed Milk, Easy, Ice Cream, Rocky Road
Prep Time 20 minutes
Cook Time 5 minutes
Freezing 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings 24 people
Author Anna
Cost 5


  • 1 ice cream maker
  • 1 blender


  • 1/2 cup whole almonds, roasted
  • 4 ounces dark chocolate, chopped
  • 12 large marshmallows, cut into thirds

Ice Cream

  • 1 can condensed milk (389 grams)
  • 1/2 cup Dutch process cocoa powder (48 grams)
  • 2 cups half & half or heavy cream (448 grams)
  • 1 cup evaporated milk (230 grams)
  • 1 tablespoon vanilla
  • 2 cups Cool Whip or sweetened whipped topping (optional) (120-150 grams)


  • In a small saucepan, combine the condensed milk and cocoa powder. Set over medium heat and stir until smooth. Remove from heat and let cool slightly.
  • While the chocolate mixture is cooling, melt the chopped chocolate in a small microwave-safe bowl stirring every 30 seconds. Add the roasted almonds to the melted chocolate and stir to coat. Scrape the chocolate covered almonds and the melted chocolate onto a plate or small tray lined with parchment or foil. Freeze until firm. When firm, chop the almonds and chocolate and toss with the sliced marshmallows. Keep in the freezer.
  • In a blender, combine the cooled condensed milk mixture with the cream (or half & half), evaporated milk and vanilla. Blend until frothy.
  • Transfer mixture to the ice cream maker and process as directed.
  • For a lighter, airer ice cream, fold whipped topping into the ice cream while it's still soft (right as you remove it). Or skip this step completely and do not use whipped topping.
  • Stir in the chopped chocolate covered almonds and chopped marshmallows.
  • Scrape into pint or quart containers and freeze until firm.