Rocky Road Ice Cream Recipe
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A rocky road ice cream recipe featuring the classic combination of dark chocolate, salted almonds, and mini marshmallows, all swirled into in a creamy homemade chocolate ice cream base.
Why Make This Rocky Road Ice Cream Recipe?
I’ve always been a big fan of all things marshmallow and chocolate. Nutella Rice Krispie treats, Moon Pies, marshmallow Easter eggs, classic campfire smores, dark chocolate-covered marshmallows. Mallo Cups will always be my favorite classic candy.
When I relocated from NYC to London to attend pastry school, I discovered that the dessert Americans call “rocky road” (chocolate ice cream with chopped nuts and mini marshmallows, or sometimes swirls of marshmallow fluff) bears little resemblence to British rocky road, a sliced, fudge-style confection made from melted chocolate, marshmallows, and crushed cookie pieces. As a marshmallow-and-chocolate aficionado, I loved finding a new way to enjoy this classic combo, but discovering the joys of British rocky road only enhanced my craving for the American version, so I began making my own rocky road ice cream at home.
Featuring a chocolate ice cream base packed with mini marshmallows and chopped almonds, this homemade version tastes great in a homemade ice cream cone; a sundae; or a brownie ice cream sandwich. And it couldn’t be easier to prepare. With no eggs and no tempering required, you can make your own rocky road ice cream with just 20 minutes of active prep…plus plenty of time in the freezer!
Rocky Road Ice Cream Ingredients
To make this homemade rocky road ice cream recipe, you’ll need the following ingredients:
- Whole Milk – For the creamiest ice cream, I recommend using whole milk rather than skimmed.
- Whipping Cream – Or heavy cream, in the US. Look for a milk fat percentage around 35-36%.
- Granulated Sugar – Granulated sugar sweetens the ice cream base. If substituting caster sugar or superfine sugar, measure by weight rather than volume.
- Cocoa Powder – Look for unsweetened cocoa powder, not sweetened hot chocolate mix. Do not use Dutch processed cocoa powder.
- Vanilla Extract – Choose a good-quality vanilla extract from a brand like Nielsen-Massey. Avoid cheap extracts or imitation flavorings.
- Alcohol – Instead of the emulsifiers and stablizers that prevent the store-bought version from freezing solid, a small amount of flavorless alcohol (such as rum or vodka) helps to inhibit freezing. Feel free to omit if alcohol-free.
- Marshmallows – You’ll need 80 grams (about 3 ounces) of mini marshmallows. Marshmallow sizes vary by brand and country, so I strongly recommend measuring by weight rather than volume, but in a pinch, 80 grams should equal roughly 1 1/2 US cups of mini marshmallows. You can also substitute homemade vanilla bean marshmallows, chopped into small pieces.
- Chocolate – I used about 75 grams (1/2 cup) of chopped dark chocolate. Feel free to substitute milk or semi-sweet chocolate, or use miniature chocolate chips instead.
- Almonds – For the salty-sweet contrast, roasted and salted almonds work best. Don’t forget to chop the nuts—whole almonds are too large to scoop, churn, and chew.
How to Make Homemade Rocky Road Ice Cream
To make homemade rocky road, prepare the ice cream base by whisking together milk, cream, sugar, cocoa powder, and vanilla, then refrigerate the mixture overnight.
The next day, pour the thoroughly chilled base into an ice cream maker, with the bowl frozen solid. (I like to keep mine in the freezer at all times, so I’m ready to make homemade ice cream and sorbet at a moment’s notice!) Churn until thick and creamy, then mix in pieces of chopped dark chocolate; roasted and salted almonds; and plenty of mini marshmallows.
Scoop the churned ice cream into a freezer-safe container, freeze until it reaches a scoopable consistency, and serve!
For serving ideas, see my suggestions below.
How to Enjoy Homemade Rocky Road Ice Cream
Serve homemade rocky road ice cream in ceramic ice cream bowls, or scoop it into homemade ice cream cones. (Chocolate-dipped cones dunked in dehydrated marshmallows or pieces of chopped almond would make an especially fun pairing!) Turn it into brownie ice cream sandwiches or ice cream cupcakes, or make a split or a sundae with homemade hot fudge sauce, freshly whipped cream (or coffee whipped cream), caramel sauce, or homemade strawberry compote. And don’t forget the homemade sprinkles!
Make-Ahead and Storage Suggestions
You can prepare, cover, and refrigerate the ice cream base for up to 24 hours prior to churning.
Freeze homemade rocky road ice cream in plastic food storage containers, disposable cardboard pint containers, or reusable ice cream containers for up to one month. Prior to serving, allow ice cream to sit at room temperature for 10-15 minutes, or until just soft enough to scoop.
Other homemade ice cream recipes you might enjoy:
Birthday Cake Ice Cream
Cookies and Cream Ice Cream
Classic Vanilla Ice Cream
Chocolate Strawberry Ice Cream
S’mores Ice Cream
Peanut Butter Cup Ice Cream
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Rocky Road Ice Cream
- Total TimeAbout 16 1/2 hours (including chilling/freezing time)
- Yield950 grams (about 2 pints) 1x
Homemade rocky road ice cream featuring the classic combination of dark chocolate, salted almonds, and mini marshmallows, all swirled in a creamy chocolate ice cream base.
Ingredients
360 milliliters whole milk (1 1/2 cups)
240 milliliters whipping cream (1 cup)
150 grams granulated sugar (3/4 cup)
18 grams unsweetened cocoa powder (3 tablespoons)
1 teaspoon vanilla extract
1 teaspoon vodka (optional, to prevent freezing)
80 grams mini marshmallows (1 1/2 cups; about 3 ounces)
75 grams chopped dark chocolate (1/2 cup)
75 grams coarsely chopped roasted and salted almonds (1/2 cup)
Instructions
In a large bowl, whisk together whole milk, whipping cream, and granulated sugar.
Add the cocoa powder and whisk until fully dissolved. Whisk in vanilla extract and vodka, if using.
Cover and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine. Pour into ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15 minutes, or until consistency resembles soft serve ice cream.
With ice cream maker still churning, add chopped dark chocolate, chopped roasted and salted almonds, and mini marshmallows, and churn until fully incorporated.
Scoop ice cream into a freezer-safe container. Freeze 2-4 hours, or until ice cream reaches scoopable consistency.
Store homemade rocky road ice cream in the freezer for up to 1 month. Allow to stand at room temperature for 10-15 minutes prior to serving.
- Prep Time: 5 minutes
- Chilling/Freezing Time: 12 hours (base) + 4 hours (freeze)
- Cook Time: 15 minutes (churn)
- Category: Ice Cream and Frozen Desserts
- Method: Ice Cream Maker
