Thick and Creamy Homemade Rocky Road Ice Cream
Make the perfect summer treat with this straightforward recipe for thick, creamy rocky road ice cream, balancing rich chocolate, soft marshmallows, and crunchy nuts.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 4 hr 30 min
- Yield: About 1 quart 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup mini marshmallows
- 1/2 cup chopped almonds or walnuts
Instructions
- In a medium saucepan, whisk together the heavy cream, milk, sugar, cocoa powder, and salt over medium heat until the sugar dissolves and the mixture is smooth. Do not boil.
- Remove the mixture from the heat and stir in the vanilla extract.
- Chill the ice cream base completely in the refrigerator for at least 4 hours, or preferably overnight. This step is key for thick ice cream.
- Churn the chilled base in your ice cream maker according to the manufacturer’s directions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container.
- Gently fold in the mini marshmallows and chopped nuts.
- Freeze for an additional 2 to 4 hours to allow the ice cream to firm up to a scoopable texture.
Notes
- For the thickest results, chill your ice cream maker bowl for the time specified by the manufacturer before churning.
- If you prefer a deeper chocolate flavor, use Dutch-process cocoa powder.
- Let the ice cream sit on the counter for 5 to 10 minutes before scooping if it freezes very hard.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 30
- Sodium: 45
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 32
- Fiber: 2
- Protein: 5
- Cholesterol: 75