This Rocky Road Ice Cream recipe layers smooth chocolate custard with chewy marshmallows and crunchy mix-ins for that classic rocky road taste!
What is Rocky Road Ice Cream?
Rocky Road Ice Cream is a rich, chocolate-based ice cream mixed with mini marshmallows, chopped nuts (usually walnuts or almonds), and chocolate chunks or chips. It’s known for its creamy texture and blend of soft, chewy, and crunchy mix-ins that make every scoop a little different.
The flavor was originally created in 1929 by William Dreyer in Oakland, California. Dreyer is said to have cut up walnuts and marshmallows using his wife’s sewing scissors and added them to chocolate ice cream. He named it “Rocky Road” to give people something comforting and cheerful during the Great Depression.
For more rocky road inspired treats you have to check out my Nut Lovers Rocky Road, No-Bake Rocky Road Bars, and 6 Ingredient Rocky Road Cups.
Table of Contents
Recipe Ingredients
Heavy Cream – This gives the ice cream its rich texture and smooth mouthfeel. It adds body and creaminess that makes each spoonful feel indulgent and silky.
Unsweetened Cocoa Powder – Dutch-process cocoa has a deep, mellow chocolate flavor without bitterness. It blends easily into the cream and enhances the base of the ice cream.
Bittersweet or Semi-Sweet Chocolate – You can use either, depending on how sweet or intense you want the chocolate flavor. Bittersweet chocolate has a deeper, more complex taste, while semi-sweet gives a balanced sweetness that still feels rich.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Try Peanut Butter Cups or Chopped Candy Bars – Swap out some of the mix-ins with chopped peanut butter cups or candy bar bits for a fun, dessert-inspired variation that kids love.
Use Marshmallow Cream or Swirl – If you don’t have mini marshmallows, a swirl of marshmallow cream folded in near the end can mimic the gooey texture.
How to Make Rocky Road Ice Cream Recipe
Step 1: In a medium saucepan, warm 1 cup of heavy cream with the cocoa powder. Whisk until the cocoa is fully blended.
Step 2: Bring the mixture to a boil. Remove from heat and add ¾ cup of bittersweet or semi-sweet chocolate. Stir until smooth. Add the remaining cup of heavy cream and stir until smooth again. Pour the mixture into a large bowl, scraping the saucepan to remove all the chocolate. Set a mesh sieve over the bowl.
Step 3: Warm the milk, sugar, and salt in the same saucepan.
Step 4: In a separate bowl, whisk the yolks lightly. Slowly pour the warm milk, sugar, and salt mixture into the egg yolks while whisking constantly. Pour the mixture back into the saucepan. Stir constantly over medium heat with a heat-resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula. It should also reach 170 degrees Fahrenheit / 77 degrees Celsius. Remove from the heat and pour through the mesh sieve into the chocolate mixture. Stir in the vanilla.
Step 5: Place the bowl over an ice bath to cool. Transfer it to the refrigerator to chill thoroughly (approximately 25–30 minutes).
Step 6: Pour the mixture into the ice cream maker according to the manufacturer’s instructions. Churn for 18–20 minutes. Add the marshmallows, walnuts, and chocolate chunks 2 minutes before the churning stops.
Step 7: Store the mixture in an airtight, freezer-safe container. Freeze for 4–6 hours before serving.
Expert Tips
Strain the Custard to Catch Any Lumps – After cooking the custard, pour it through a fine mesh sieve. This removes any bits of cooked egg or unmixed chocolate and keeps the ice cream base smooth and lump-free.
Use the Back of a Spoon to Check Custard Thickness – Dip a heat-resistant spoon into the custard and run your finger across the back. If it leaves a clean line that doesn’t run, the mixture is thick enough and ready to strain.
FAQs
Use high-quality chocolate bars or chunks around 60–70% cocoa. Avoid chocolate chips in the base—they don’t melt as smoothly and may affect the texture.
Absolutely! Crushed graham crackers, chopped nuts like almonds, peanuts, or pecans, mini peanut butter cups, or swirls of fudge or caramel all work well. You can also fold in crushed cookies or use marshmallow cream instead of whole marshmallows.
Storage Information
Once churned and frozen, transfer the Rocky Road Ice Cream to a freezer-safe, airtight container. Smooth the top and press a piece of plastic wrap directly onto the surface of the ice cream before sealing the lid. This helps prevent ice crystals from forming.
STORE it in the coldest part of your freezer, away from the door. It’s best enjoyed within 1 to 2 weeks for optimal texture and flavor. Letting it sit at room temperature for 5–10 minutes before scooping makes it easier to serve.
More Delicious Homemade Ice Cream Recipe
Rocky Road Ice Cream Recipe
Ingredients
- 2 cup heavy cream
- 2 1/2 tbsp unsweetened cocoa powder - Dutch-process
- 3/4 cup bittersweet chocolate - OR semi-sweet chocolate, chopped
- 1 cup whole milk
- 3/4 cup sugar
- pinch salt
- 5 egg yolks
- 1/2 tsp vanilla extract
- 1 cup mini marshmallows
- 1/2 cup walnuts - chopped
- 1/2 cup chocolate chunks
Instructions
- In a medium saucepan, warm 1 cup of heavy cream with the cocoa powder. Whisk until the cocoa is fully blended.
- Bring the mixture to a boil. Remove from heat and add ¾ cup of bittersweet or semi-sweet chocolate. Stir until smooth. Add the remaining cup of heavy cream and stir until smooth again. Pour the mixture into a large bowl, scraping the saucepan to remove all the chocolate. Set a mesh sieve over the bowl.
- Warm the milk, sugar, and salt in the same saucepan.
- In a separate bowl, whisk the yolks lightly. Slowly pour the warm milk, sugar, and salt mixture into the egg yolks while whisking constantly. Pour the mixture back into the saucepan. Stir constantly over medium heat with a heat-resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula. It should also reach 170 degrees Fahrenheit / 77 degrees Celsius. Remove from the heat and pour through the mesh sieve into the chocolate mixture. Stir in the vanilla.
- Place the bowl over an ice bath to cool. Transfer it to the refrigerator to chill thoroughly (approximately 25–30 minutes).
- Pour the mixture into the ice cream maker according to the manufacturer’s instructions. Churn for 18–20 minutes. Add the marshmallows, walnuts, and chocolate chunks 2 minutes before the churning stops.
- Store the mixture in an airtight, freezer-safe container. Freeze for 4–6 hours before serving.
It’s REALLY good. If you have an ice cream maker you should try it!
This ice cream thing is insane! They just look so delicious!!
Looks yummy!