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Hi Bold Bakers!
One of the boldest ice cream flavors around is Rocky Road! Who doesn’t love the classic combination of rich chocolate ice cream, crunchy toasted almonds and sweet fluffy marshmallows? We all know and love this childhood favorite but the truth is this flavor is for everyone.
My recipe for Rocky Road Ice Cream is over the top. It’s updated and made more complex in flavor by using good quality ingredients. My Rocky Road starts like any good homemade ice cream with a rich custard base. Eggs yolks, cream, milk and sugar are mixed with rich cocoa powder and melted chocolate. The chocolate is enhanced by vanilla extract and a healthy pinch of salt creating a flavor that is almost naturally malt-like.
After the chocolate base churns for a bit in my KitchenAid Ice Cream Maker attachment I add in all the good stuff and I do not skimp. A healthy dose of crushed, toasted almonds and mini marshmallows get mixed throughout before this sets up in the freezer. Because I make a lot of ice cream I’m a huge fan of Tovolo’s Glide-A-Scoop Ice Cream Tubs. They are really well insulated so they keep your ice cream free of freezer burn. Also the shape allows you to get the perfect scoop of ice cream.
All of these textures and flavors come together to create a super rich ice cream with loads of flavor in every bite. You must give this Rocky Road Ice Cream a try!
I created this recipe for The Inspired Home website. It’s a place where I go to find out what new products are coming out along with tips and fantastic recipes.
The Inspired Home’s mission is to inspire, inform and encourage you to make your house into a home, lead a balanced and healthy lifestyle and to create moments to celebrate and connect with your friends and family.
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Rocky Road Ice Cream Recipe
Ingredients
Ice Cream Base
- 1 cup (8 fl oz/225 ml) heavy cream
- 2 cups (16 fl oz/450 ml) whole milk
- 3 tablespoons unsweetened cocoa powder
- ¾ cup (4 ½ oz/128 g) chopped bittersweet chocolate
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup (6 oz/170 g) sugar
- 5 large egg yolks , at room temperature
Mix-ins
- 2 cups (4 oz/114 g) mini marshmallows
- 1 cup (5 oz/142 g) almonds , toasted and chopped
Instructions
To Make the Rocky Road Ice Cream Base
- In a medium saucepan, add the cream, milk, cocoa powder and whisk until there are no visible lumps of cocoa powder.
- Bring the mixture to a simmer over low heat and stir in the chocolate. Heat until the chocolate has melted, about 5 minutes.
- Remove from the heat stir in the vanilla extract and salt.
- In a separate bowl, whisk the yolks and sugar together lightly. Slowly pour the warm chocolate milk mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan.
To Cook the Rocky Road Ice Cream Base
- Place over medium-low heat and cook, while constantly stirring, for 3-5 minutes or until the mixture thickens and coats the back of your spatula. Remove immediately and pour through a sieve.
To Churn the Rocky Road Ice Cream
- Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly for 30 minutes to 1 hour.
- Pour the mixture into an ice cream maker according to the manufacture’s instructions. Churn for 20-25 minutes.
- Meanwhile at the end of the churning process (when it looks like soft serve ice cream) add in your mini marshmallows and almonds.
- Turn off your ice cream machine, remove bowl from the mixer and pour into an air-tight freezer safe container. Cover and freeze for a minimum of 4-6 hours before serving.
- Enjoy with a glass of milk! Store any leftovers in an airtight container in the freezer for up to 8 weeks.
Get the full Rocky Road Ice Cream recipe on the The Inspired Home website.
Hey gemma! I’ve been waiting for a recipe of ice cream using a maker for so long. I really love your method and it looks delish! But i can not see its recipe. So what are the measurments?
Hi Gemma, I make your no-machine ice cream often. Is it possible to adapt this recipe, and if so, how??
Hi Gemma! I used your vanilla gelato as the base and added Hershey’s Cocoa, dark chocolate, and of course marshmallows and roasted chopped almonds. Roasting the almonds made a big difference in taste! Thank you!!!
If I don’t have a mesh sieve, is there something else I can use? Will a wire strainer work?
Us there any substitution for eggs
Hi, Gemma!
I see that this recipe of yours is more of the traditional method ice cream recipe. I was wondering if this would work or if you have an updated version using your no-machine technique… but knowing you it wouldn’t just be plain chocolate. It would probably be nutella chocolate chunk rocky road ice cream. Hehe.
I posted this question wondering if Rocky Road would be an exception to your no-machine method and would really need to use the eggs.
Thanks!
Cheers!
cannot locate the link to the individual ice cream/frozen yogurt conatiners???? Thanks.
Monie ~
Hi Gemma,
I’m a fan of your best best ever baking recipes, just that’s no ice cream machine, can i use a smoothie juice blender in stead ? then keep in plastic box and freeze.
How different between whipping cream and cream and and whole milk ? Can I use whip cream ?
Merry Christmas to you and your family.
Haruehan
Hello madam can i dont use the frozen machine bowl?
Looks so good Gemma!!! Can’t wait to try it!! I have so many ice cream flavors and now you’ve really outdone yourself!! I wanted to ask you what kind of chocolate you used. Semisweet, milk, dark?
Thank you so much!!