Description
This homemade Rocky Road Ice Cream features a rich chocolate base infused with vanilla and almond extracts, loaded with crunchy sliced almonds and chewy miniature marshmallows for the perfect sweet and nutty combination. It’s a delightful frozen dessert that combines creamy texture with classic Rocky Road mix-ins, perfect for a refreshing treat any time.
Ingredients
Chocolate Ice Cream Base
- ¾ cup sugar
- ½ cup unsweetened cocoa powder
- ⅛ teaspoon kosher salt
- 1½ cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup semi-sweet chocolate chips
Mix-ins
- ½ cup sliced almonds
- 1 cup miniature marshmallows
Instructions
- Prepare the Chocolate Mixture: Whisk together the sugar, cocoa powder, and kosher salt in a medium saucepan. Add the heavy cream and milk, then stir to combine. Place over medium-high heat and bring to a boil while stirring frequently to prevent scorching.
- Simmer and Add Flavors: Once boiling, reduce the heat to low and simmer for 2 minutes, continuing to stir. Remove the pan from heat, then immediately add the semi-sweet chocolate chips, vanilla extract, and almond extract. Stir thoroughly until the chocolate chips are completely melted and the mixture is smooth.
- Chill the Mixture: Allow the chocolate base to cool to room temperature, then refrigerate it for at least 6 hours or until thoroughly cold to ensure the best texture when churning.
- Churn the Ice Cream: Pour the chilled chocolate mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Add Mix-ins and Freeze: Transfer the churned ice cream into a freezer-safe airtight container. Gently fold in the miniature marshmallows and sliced almonds. Cover the container and freeze until firm and ready to serve.
- Serve: Scoop the Rocky Road Ice Cream into bowls or cones, and enjoy the creamy, chocolaty, nutty delight.
Notes
- Make sure to chill the ice cream base mixture thoroughly for at least 6 hours to ensure optimal churning and smooth texture.
- For a nuttier flavor, lightly toast the sliced almonds before adding them to the ice cream.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every 30 minutes until frozen, though texture may vary.
- Adjust the amount of marshmallows and almonds to your preference for more or less crunch and chew.
- Use kosher salt or regular fine salt if kosher is unavailable; it affects the flavor balance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
