This rocky road ice cream is full of the classic rocky road flavors of chocolate, marshmallows and almonds, with some raspberry candies for extra fun.
Rocky road is my favorite no bake dessert. Its perfect to whip up when you don't have time to bake and I usually have the ingredients I need in the pantry. Its always a hit when I make it for bake sales. So it made sense to turn this easy dessert into a delicious ice cream.
This recipe starts with a delicious milk chocolate ice cream and adds the classic rocky road flavors of marshmallows and almonds. I like to thrown in some soft raspberry lollies or candy for some extra color and flavor but you can use whatever soft candies you like, or leave them out all together.
Milk chocolate: I use milk chocolate in this recipe. For a more intense chocolate flavor you could use semi sweet or dark chocolate instead if you prefer.
Marshmallows: are an essential element of any rocky road flavor. If you are using larger marshmallows I recommend cutting them into smaller pieces or just use mini marshmallows.
Almonds: roasted almonds help give this ice cream some great crunch and texture. You could replace the almonds with whatever type of nut you like, popular options include peanuts or brazil nuts. Or you could leave the nuts out if you are nut free.
Soft candies (optional): I use soft raspberry lollies, a type of candy sold in Australia in this recipe. You could use another type of soft candy if you prefer, or leave them out all together.
Full fat milk: is best for this recipe. It needs to have a fat content of around 3.5%. I don't recommend using low fat milk, it will make your ice cream icier.
Thickened cream: I use thickened cream in Australia which as a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Glucose syrup (optional): also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream. You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add to much or your ice cream will melt in a red hot minute!
How to make rocky road ice cream
If using a double boiler, put the water onto boil.
Add the sugar to the egg yokes and mix with an electric mixer until pale and creamy. Temper the egg yokes by adding the milk, about a third at a time, mixing well between each addition.
Add the mix to the top of the double boiler and put onto a medium to low heat. Add the cream.
While you ice cream mix is thickening melt your chocolate. Add the chocolate melts to a heat proof bowl and microwave in thirty second to one minute bursts, checking well and stirring in between.
Add the melted chocolate to the ice cream mix about a third at a time, whisking well in between to ensure chocolate is all mixed in.
Cook for about ten minutes, stirring frequently. Do not overheat or you will scramble your eggs. Cook until mix thickens and coats the back of a spoon when you run your finger through it. Remove the top of the double boiler from the heat and put into a colander for five minutes to cool. Transfer to a heatproof container, cover at and chill in fridge until fully cool, ideally for at least four hours, preferably overnight.
Hot tip: if you accidently scramble your eggs take it off the head immediately. Allow to cool for a few minutes, then carefully blitz with an immersion/stick blender for a few minutes. Return to a low heat and continue to stir until thickened.
While the ice cream is chilling roast your almonds. Heat up a fry pan to medium high heat. Add the whole almonds without any oil and dry roast until they start to color. Once this happens remove heat immediately and transfer to a heat proof container. They can overcook quickly once they start to brown.
Allow almonds to cool, then roughly chop. If using raspberry candy chop into smaller pieces, I recommend quarters, I found halves were a bit big in recipe testing.
Put your ice cream storage container into the freezer to chill. If using a self churning ice cream churner switch it on about ten minutes before churning your ice cream, otherwise take the freezer bowl out of the freezer right before churning your ice cream.
Churn the ice cream. It will be the consistency of soft serve when its done.
While your ice cream is churning set up your mix ins, with a bowl of chopped almonds, marshmallows and chopped raspberry candies if using.
Take your storage container out of the freezer. Working quickly put one third of the almonds, raspberries and marshmallows in the bottom. Put in half the ice cream and mix quickly.
Put in another third of the almonds, raspberries and marshmallows and the rest of the ice cream. Mix a bit. Finally put the last of the almonds, raspberries and marshmallows on top. Pat down gently into the ice cream. Cover and freeze for about four hour or until firm.
How to serve
To serve this ice cream remove from the freezer, scoop and enjoy. Fabulous on its own or with some extra chopped chocolate, marshmallows and nuts sprinkled over the top. Delicious!
How to store
This ice cream will store will in an airtight container in the freezer for up to two weeks. After that it may start to become a little icy, but will still taste delicious!
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy desert recipes
Why not try making
- Tim tam rocky road
- No churn chocolate ice cream
- Chocolate sundae
- Cookies and cream ice cream
- Milo icy poles
Rocky road ice cream
- electric hand mixer
- ice cream churner
- 4 egg yokes from large eggs
- ¼ cup (55gms) white sugar
- 1 cup (250mls) full cream milk
- 2 cups (500mls) thickened cream, heavy cream or heavy whipping cream
- 1 cup (175gms) milk chocolate melts
- 1 flat teaspoon (7.5gms) glucose syrup (optional)
- 2 cups (100gms) mini marshmallows
- 1 cup (150gms) natural or roasted almonds
- 1 cup (190gms) soft candies such as raspberries (optional)
- If using a double boiler, put the water onto boil.
- Put the milk into a small saucepan on low to medium heat to warm up.
- Separate the egg yokes and put the whites aside for another recipe, such as my amaretti cookies or meringues.
- Add the sugar and mix with an electric mixing until pale and creamy.
- Temper the egg yokes by add the warm milk a bit at a time, mixing well between each addition.
- Add the egg and sugar mix to the top of the double boiler.
- Add the cream to the double boiler and mix well.
- Melt the chocolate melts. Put them in a microwave proof bowl in the microwave and blast for 30 second to one minutes at a time, checking between each blast.
- Add the melted chocolate to the ice cream mix in the double boiler about a third at a time, whisking well between each addition to ensure the chocolate is all mixed in.
- Add the glucose syrup if using and mix well.
- Continue to cook the mix for about ten minutes, stirring frequently, until it coasts the back of a spoon and holds the line when you run your finger through it.
- Remove from heat and put the double boiler into a colander to cool for five minutes.
- Transfer to a heat proof container, cover and chill in fridge until completely cool, ideally at least four hours and preferably overnight.
- Toast the almonds. Heat up a fry pan on medium high heat and dry roast them. Once they start to brown remove from the heat and transfer to a heat proof bowl immediately as they can burn quickly.
- Once cooled roughly chop the almonds.
- Cut the raspberry candy in half if using. If you are using regular marshmallows instead of mini marshmallows I recommend cutting them in half to.
- Put your storage container in the freezer to chill.
- If using a self refrigerating ice cream machine turn it on about ten minutes before churning, otherwise take your bowl out of the freezer right before churning.
- Churn the ice cream. It will be the consistency of soft serve when done.
- While the ice cream is churning set up your mix ins.
- Once the ice cream is churned working quickly layer your ice cream.
- Add one third of the almonds, raspberries and marshmallows to the bottom of the storage container.
- Add half the ice cream and give it a quick mix.
- Add one third of the almonds, raspberries and marshmallows.
- Add the rest of the ice cream and give it a mix.
- Finally top with the remaining almonds, raspberries and marshmallows and pat lightly to push into the ice cream.
- Cover and freeze for four hours or until firm.
- To serve remove from container, scoop and enjoy!
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