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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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Watch The Recipe Video!
Rocky Road Ice Cream Recipe
Ingredients
- 1 cup (8floz/225ml) heavy cream
- 2 cups (16floz/450ml) whole milk
- 3 tablespoons cocoa powder
- 3/4 cup (4 ½ oz/128g) bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- ¾ cup (6oz/170g) sugar
- 5 egg yolks
- 1/2 teaspoon salt
- 2 cups (4oz/114g) mini marshmallows
- 1 cup (5oz/142g) toasted almond, chopped
Instructions
- In a medium saucepan, add the cream, milk, cocoa powder and chocolate. Whisk to blend the cocoa powder and there are no lumps.
- Bring mixture to a simmer and heat until the chocolate has melted.
- Remove from the heat and add in the salt and vanilla extract. Stir until smooth.
- 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.
- Constantly stir the mixture over medium heat, scraping the sides and bottom. The mixture will begin to thicken and coat your spatula. Remove immediately and pour through the mesh sieve into the chocolate mixture.
- Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 30 min - 1 hour).
- Pour mixture into 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 chopped almonds and mini marshmallows.
- Turn off your ice cream machine, remove bowl from mixer and pour into an air-tight freezer safe container. Cover and freeze for a minimum of 4-6 hours before serving.
- Cover and store 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 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!!
Gemma, I am a huge fan of your homemade ice cream. I would love a coconut or orange creamsicle, but I’m not quite sure how to make it because coconut is a pretty mild flavor. I would appreciate it if you gave me some tips!