Rocky Road Ice Cream

Well, I never thought I’d be able to top the ice cream I made the other day, but somehow I did. It’s incredibly silky-smooth and packed full of intense chocolate flavor. The best part? All of the marshmallows, chocolate chunks and walnuts you find along the way!

Rocky Road Ice Cream Recipe

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Course: Ice Cream & Frozen Treats
Cuisine: American
Prep Time: 10 mins
Cook Time: 20 mins
Freeze Time: 6 hrs
Total Time: 6 hrs 30 mins
Servings: 6 servings
Calories: 749kcal
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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 c. of heavy cream with the cocoa powder, whisking to blend cocoa.
  • Bring mixture to a boil, remove from heat and add in 3/4 c. of bittersweet or semisweet chocolate. Stir until smooth. Then add remaining cup of heavy cream, stirring until smooth. Pour mixture into a large bowl, scraping the saucepan to remove all chocolate. Set a mesh sieve over the bowl.
  • Warm the milk, sugar and salt in the same saucepan.
  • In a separate bowl, whisk yolks lightly. Slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. Constantly stir the mixture 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 on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture. Stir in vanilla.
  • Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 25-30 minutes).
  • Pour mixture into ice cream maker according to the manufacture's instructions. Churn for 18-20 minutes. Add marshmallows, walnuts and chocolate chunks 2 minutes before the churning stops.
  • Store mixture in an air-tight freezer safe container and freeze for 4-6 hours before serving.

Nutrition

Serving: 6g | Calories: 749kcal | Carbohydrates: 58g | Protein: 10g | Fat: 55g | Saturated Fat: 29g | Cholesterol: 278mg | Sodium: 66mg | Potassium: 411mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1459IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 3mg

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(recipe adapted from The Perfect Scoop by David Lebovitz)

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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