Rocky Road Ice Cream

Get ready for the best Rocky Road Ice Cream! This super creamy no-churn chocolate ice cream is loaded with chopped nuts, mini marshmallows, and chocolate chips. No ice cream maker is needed. Assemble, place in your freezer, and dive in to this incredible frozen treat.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 0

Total Time 15

Servings (½ cup servings, approximate)

Calories 366kcal

Author Allison - Celebrating Sweets

Ingredients

Ice cream base:

½ cup semisweet chocolate chips
14 oz can sweetened condensed milk
⅓ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 cups chilled heavy whipping cream

Mix-ins:

½ cup finely chopped roasted salted almonds*
1½ cups mini marshmallows*
¼ cup mini chocolate chips or chopped semisweet chocolate*

Instructions

Ice cream base:

In a microwave safe bowl melt ½ cup chocolate chips along with approximately ¼ cup of the sweetened condensed milk. Microwave in 10-15 second intervals, stirring well in between, until smooth. Heat it slowly so that the chocolate doesn't get overcooked.
Add remaining sweetened condensed milk, cocoa powder, vanilla, and salt to the melted chocolate. Whisk until smooth and combined. It will be fairly thick. Set aside for a few minutes to cool.
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
Add half of the whipped cream to the chocolate mixture and fold until almost fully combined. Add the remaining whipped cream and gently fold until fully combined.
Spread half of the ice cream base into a freezer-safe storage container (I use a 9x5 metal loaf pan). Sprinkle half of the almonds, marshmallows, and mini chocolate chips over the ice cream base and press/swirl the mix-ins into the ice cream base. Add the remaining ice cream base (spreading into an even layer) followed by the remaining mix-ins. I like to press/stir some of the mix-ins into the ice cream but leave some mix-ins exposed on top of the ice cream. Cover and freeze until frozen, at least 6 hours.

Video

Notes

*Feel free to increase or decrease the quantity of mix-ins to suit your taste.

Serving: Serve this ice cream straight from freezer (after at least 6 hours of freezer time). Like other no-churn ice cream recipes this one will get quite soft and creamy after sitting out, so eat it right from the freezer.

Storage: This ice cream will keep for about one week if tightly covered with plastic wrap (I use two layers). If you'd like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container.

Nutrition