Description
Rocky Road Ice Cream Recipe
Ingredients
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup mini marshmallows
1/2 cup chopped nuts (walnuts or almonds)
1/2 cup chocolate chips
Instructions
Prepare the Ice Cream Base:
In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, cocoa powder, and vanilla extract until well combined and smooth.
Chill the Mixture:
Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
Add Mix-Ins:
During the last few minutes of churning, add the mini marshmallows, chopped nuts, and chocolate chips, mixing until evenly distributed.
Freeze:
Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Serve:
Scoop and enjoy your homemade Rocky Road Ice Cream!
Enjoy!
This Rocky Road Ice Cream is creamy, chocolatey, and loaded with delicious mix-ins!
#lovealletherecipes
Step-by-Step Guide
Follow these detailed instructions for perfect homemade Rocky Road ice cream every time. First, ensure all your ingredients, especially the dairy, are cold before starting. In your large mixing bowl, sift the cocoa powder with the granulated sugar to prevent lumps. Then, slowly whisk in the heavy cream and whole milk, ensuring the cocoa fully dissolves for a smooth, silky base. Add the vanilla extract last. For optimal flavor development and faster freezing, chill this base for a full 4 hours or overnight. When ready to churn, ensure your ice cream maker’s bowl is completely frozen as per its instructions. Churn until the mixture resembles soft-serve ice cream. In the final 2-3 minutes of churning, gradually add your marshmallows, nuts, and chocolate chips.
Serving Suggestions
Elevate your Rocky Road ice cream with creative presentations. Serve scoops in chilled bowls or classic waffle cones. For a decadent dessert, drizzle with warm chocolate or caramel sauce and sprinkle with extra chopped nuts and a few mini marshmallows. It also makes an excellent topping for a warm brownie, creating a fantastic hot-and-cold contrast. For a party, create an ice cream sundae bar with various sauces, sprinkles, and whipped cream.
How-to Summary
To summarize the key process: Whisk together cream, milk, sugar, cocoa, and vanilla for the base. Chill the mixture thoroughly for several hours. Churn in an ice cream maker until thick. In the last minutes of churning, fold in marshmallows, nuts, and chocolate chips. Finally, transfer to a container and freeze until firm before serving.
Frequently Asked Questions
Can I make this without an ice cream maker? Yes. Pour the chilled base into a deep, freezer-safe container. Freeze for 45 minutes, then remove and whisk vigorously to break up ice crystals. Repeat every 30 minutes for 3-4 hours, adding mix-ins halfway through.
How long does homemade ice cream keep? Stored in an airtight container, it’s best consumed within 1-2 weeks for optimal texture and flavor.
Can I use different nuts or mix-ins? Absolutely. Pecans, peanuts, or even pretzel pieces are great substitutes. For marshmallows, ensure they are mini-sized to prevent chewiness.
Why is my ice cream too hard after freezing? This is often due to high water content or insufficient churning. Ensure your base is well-chilled and churned to a soft-serve consistency before adding mix-ins.
Can I reduce the sugar? You can slightly reduce it, but sugar affects texture and freezing point. Reducing it too much may result in an icy, hard product.
Common Mistakes to Avoid
Avoid these pitfalls for creamier results. First, do not skip the chilling step for the base; a cold base churns faster and creates smaller ice crystals. Second, ensure your mix-ins are completely cool and dry before adding them to prevent melting the churned ice cream. Third, avoid overfilling your ice cream maker; follow the manufacturer’s capacity guide. Finally, do not store ice cream in a container with too much empty space, as this causes ice crystals to form. Press a piece of parchment paper directly onto the surface before sealing the lid.
Conclusion
Creating homemade Rocky Road ice cream is a rewarding process that yields a far superior treat to store-bought versions. By controlling the ingredients, you achieve a rich chocolate base packed with your favorite textures—chewy marshmallow, crunchy nuts, and melty chocolate chips. Mastering the simple techniques of proper chilling, churning, and freezing allows you to customize this classic flavor endlessly. This recipe promises a deliciously creamy, chocolatey, and nostalgic dessert that is sure to impress.