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Rocky Road Ice Cream

Rocky Road Ice Cream

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    1 h
Sugar Cookie

Sugar Cookie

Who doesn't love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
  2. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Debbie D
138

Debbie D

6/22/2006

I used non-fat sweetened condensed milk and half and half instead of the heavy and light cream. Excellent!!...and that's coming from someone who's favorite ice cream is Baskin Robbins Rocky Road!

ELIZRA
103

ELIZRA

12/3/2007

We love this ice cream. Since getting my ice cream maker last Christmas, I've discovered that we prefer ice cream made without eggs over the kind you make with eggs (more of a "custard"). The kind without eggs taste like Bryer's ice cream. This is, actually, better than Bryer's! I use chocolate covered almonds (like in Bryer's rocky road) in place of the pecans. An excellent chocolate ice cream by itself (with out nuts and marshmallows) and can be used as the base of any chocolate based ice cream. Try it, you'll love it!

POOHBECK
84

POOHBECK

8/1/2006

Great Taste. I tried the marshmallow crème like someone else on here had suggested and it didn't work well. It stayed in one big hunk instead of swirling throughout the ice cream. Next time we will use mini-marshmallows. We used half and half instead of heavy cream to cut out some of the fat. Made the ice cream a thinner consistency, but after freezing it hardened up and tasted great. This recipe also makes a perfect amount of ice cream. I used my Kitchen aid ice cream maker.

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