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.
Servings 24 people
Cost 5
Equipment
- 1 ice cream maker
- 1 blender
Ingredients
- 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)
Instructions
- 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.
