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    You are here: Home / Ice cream / Rocky road ice cream

    Rocky road ice cream

    Published: Nov 29, 2020 by Sarah Brooks

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    Jump to Recipe
    Scooping rocky road ice cream from pan, with text overlay, rocky road ice cream and KCAEIC.

    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.

    Close up scoop of rocky road ice cream with ice cream drip in a brown bowl, with marshmallows and almonds in the background.
    Jump to:
    • Ingredients
    • How to make rocky road ice cream
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes
    • 📋 Recipe
    • 💬 Comments

    Rocky road is my favorite no bake dessert. It's perfect to whip up when you don't have time to bake and I usually have the ingredients I need in the pantry. It's 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 throw 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 altogether.

    Looking for more fabulous nutty ice creams? Why not try making my beautiful green pistachio ice cream (that actually tastes like pistachios), chunkey money ice cream with chunks of roasted walnuts or easy peanut butter ice cream. Delicious!

    Ingredients

    Rocky road ice cream ingredients, raspberry candies, mini marshmallows, almonds, milk chocolate, egg yolks, white sugar, thickened cream.

    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.

    Top down close up view of rocky road ice cream with mini marshmallows, chopped almonds and raspberry candies.

    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.

    adding milk to pot on stove.
    adding sugar to egg yolks
    bright yellow color of egg yolks and sugar just starting to be beaten.
    egg yolks and sugar beaten until pale creamy color, ready to start adding warmed milk.

    Put the milk into a small saucepan on a low to medium heat to warm up. Separate the egg yokes and put the whites aside for another recipe, such as my amaretti cookies and pretty rainbow meringues.

    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.

    adding yolk, sugar and milk mix to top of double boiler
    adding cream to ice cream mix in double boiler.

    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.

    adding melted milk chocolate to ice cream mix in double boiler, about a third at a time.
    whisking melted milk chocolate into ice cream mix in double boiler.
    adding optional glucose syrup to ice cream mix in double boiler.

    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.

    mix coating back of wooden spoon and leaving a line when you run your finger through it.
    top of double boiler sitting in colander for stability when cooling.
    milk chocolate ice cream mix cooling in heat proof jug.

    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.

    adding whole almonds to heated frying pan to dry roast.
    dry roasting almonds in a frying pan.
    chopping up cooled roasted almonds.
    chopping up soft raspberry candies.

    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.

    top down view of ice cream churning in machine.
    top down view of churned milk chocolate ice cream in churning bowl.
    setting up mix ins with bowl of chopped almonds, chopped raspberries, mini marshmallows, chilled ice cream storage container and churned milk chocolate 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.

    adding first layer of chopped almonds to bottom of chilled ice cream storage container.
    adding first layer of chopped raspberry candy to bottom of chilled ice cream storage container.
    adding first layer of mini marshmallows to bottom of chilled ice cream storage container.
    add half of churned chocolate ice cream to first layer in chilled ice cream storage container.

    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.

    adding second layer of almonds, raspberries and marshmallows to ice cream.
    add rest of churned chocolate ice cream in chilled ice cream storage container.
    adding top layer of almonds, raspberries and marshmallows to ice cream.

    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

    Close up scoop of rocky road ice cream with chopped chocolate sprinkled on top and ice cream drip, in a brown bowl, with marshmallows and almonds in the background.

    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 dessert recipes

    Why not try making

    • Tim tam rocky road
    • Biscoff rocky road
    • No churn chocolate ice cream
    • Chocolate sundae
    • Milo icy poles

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Scoop of rocky road ice cream on ice cream scoop.

    📋 Recipe

    Close up scoop of rocky road ice cream with ice cream drip, with marshmallows and almonds in the background.

    Rocky road ice cream

    Author: Sarah Brooks
    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.
    5 from 2 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Chilling time 8 hrs 20 mins
    Total Time 8 hrs 50 mins
    Course Dessert, Snack
    Cuisine American
    Servings 10 serves (⅔ cup each), approx.
    Calories 725 kcal

    Equipment

    • electric hand mixer
    • ice cream maker

    Ingredients

    • 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)

    Instructions
     

    • 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!

    Nutrition

    Calories: 725kcalCarbohydrates: 86gProtein: 10gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 134mgSodium: 68mgPotassium: 333mgFiber: 4gSugar: 63gVitamin A: 838IUVitamin C: 14mgCalcium: 140mgIron: 2mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: ice cream machine, marshmellow, Rocky Road
    Tried this recipe?Let us know how it was!

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    Scooping rocky road ice cream from pan, with text overlay, rocky road ice cream and KCAEIC.
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    Reader Interactions

    Comments

    1. Kylie

      November 29, 2020 at 11:55 pm

      5 stars
      I am right now making chocolate rocky road for gifts. So I'm putting aside some of the filling to make this too!

      Reply
      • Sarah Brooks

        December 03, 2020 at 9:51 am

        Great to hear Kylie, its such a versatile recipe 🙂

        Reply
    2. Sylvie

      November 30, 2020 at 10:43 pm

      5 stars
      Such a fun twist on the classic treat - love that you can really customise the ice cream with your favourite rocky road toppings too!

      Reply
      • Sarah Brooks

        December 03, 2020 at 9:53 am

        Thanks Sylvie, yes much like my tim tam rocky road its very adaptable 🙂

        Reply

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