Rocky Road Ice Cream
Creamy, chocolatey, and packed with crunchy almonds and soft marshmallows, this homemade Rocky Road Ice Cream is a decadent treat that’s easy to make at home. The recipe combines simple ingredients with a smooth chocolate base and a hint of almond extract, creating a timeless classic with a delightful texture and flavor contrast.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Ice cream maker (capacity suitable for about 2.5 to 3 quarts)
- 1 Freezer-safe airtight container (approx. 1-quart)
- Measuring cups and spoons set
Ingredients
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- ⅛ teaspoon kosher salt
- 1½ cups heavy cream
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- ½ cup semi-sweet chocolate chips
- ½ cup sliced almonds
- 1 cup mini marshmallows
Instructions
- Combine Dry Ingredients: In a medium-sized saucepan, whisk together the sugar, cocoa powder, and salt until fully blended. This ensures the cocoa dissolves evenly, avoiding clumps in your ice cream base.
- Add Dairy and Heat: Pour in the heavy cream and whole milk to the dry mixture. Stir gently to combine. Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring frequently to prevent scorching on the bottom.
- Simmer the Base: Once boiling, reduce the heat to low and let the mixture simmer for about 2 minutes, continuing to stir occasionally.This helps deepen the chocolate flavor and fully dissolves the sugar.
- Melt Chocolate and Flavor: Remove the pan from heat. Stir in the semi-sweet chocolate chips, vanilla extract, and almond extract.Mix until the chocolate chips have completely melted, creating a smooth, rich chocolate custard.
- Chill the Mixture: Allow the chocolate base to cool to room temperature. Once cooled, cover the saucepan and place it in the refrigerator for at least 6 hours or overnight. Chilling is crucial for proper texture development during freezing.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and process according to the manufacturer’s guidelines until it reaches a soft-serve consistency.
- Add Mix-Ins and Freeze: Transfer the churned ice cream to a freezer-safe container.Gently fold in the mini marshmallows and sliced almonds, evenly distributing them. Seal the container tightly and freeze for several hours until firm.
- Serve and Enjoy: When ready to eat, scoop the Rocky Road Ice Cream into bowls or cones. For best flavor, let it sit at room temperature for a few minutes to soften slightly before serving.
Notes
- Chilling Time: For best results, chill the ice cream base overnight to improve flavor and texture.
- Almond Variations: You can toast the sliced almonds lightly for extra crunch and a nuttier flavor.
- Mix-In Alternatives: Substitute mini marshmallows with chopped fudge or add crushed chocolate bars for a twist.
- Storage: Store ice cream in an airtight container to prevent ice crystals. Consume within 1–2 weeks for optimal freshness.
- Dairy-Free Option: Substitute coconut cream and almond milk for a dairy-free Rocky Road version, but expect a slightly different texture.
