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Rocky Road Ice Cream

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A delicious alternative to plain chocolate ice cream, this no-churn homemade Rocky Road ice cream is loaded with almonds and marshmallows! Replacing half of the almonds with chocolate-covered almonds takes it to the next level.
Prep Time: 25 minutes
Cook Time: 0 minutes
Freezing Time: 6 hours
Total Time: 6 hours 25 minutes
Overhead close up of homemade no-churn rocky road ice cream.

I live in Nova Scotia, Canada, where I don’t remember Rocky Road ice cream being a commonly-available flavor when I was a child. That being said, we did have a flavor called Heavenly Hash which is sort of the same thing: chocolate ice cream swirled with teeny marshmallows, chocolate chips, and (I think) chopped nuts.

My curiosity about trying real-deal Rocky Road ice cream began when I first watched The Goonies. In the iconic 1985 adventure film, two of the main characters, Chunk and Sloth, share a memorable and heartwarming relationship solidified by their mutual love of Baby Ruth chocolate bars and Rocky Road ice cream.

This homemade, no-churn attempt to recreate that magic is a chocolate lover’s dream! It’s smooth, creamy, and oh-so-chocolatey with just the right amount of crunch. All you need is a handful of common ingredients, an electric mixer, and a little time. The ice cream base comes together in about 15 minutes, however, it does need a few hours to firm up in the freezer. Once frozen, simply scoop it into dessert dishes, or take it a step further by serving it on top of warm double chocolate buckwheat brownies, or this brown butter banana bread.

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💞 Why You’ll Love This Recipe

✔️ You don’t need an ice cream maker or any other special equipment.
✔️ The ice cream is rich in chocolate flavor.
✔️ This recipe uses easily accessible common ingredients.

📋 Ingredients For Rocky Road Ice Cream

Ingredients to make rocky road ice cream.

Ingredient Notes

  • 35% Whipping Cream: This is a high-fat cream that whips up well and holds its shape. It provides the creamy and rich texture essential for smooth ice cream. Ensure it’s cold before whipping for the best results.
  • Sweetened Condensed Milk: A thick, sweet milk preparation where water has been removed and sugar has been added. It adds sweetness to the ice cream and contributes to its creamy consistency.
  • Clear Corn Syrup: Also called light or white corn syrup, this is a sweet syrup that helps prevent crystallization, ensuring the ice cream remains smooth and scoopable. It also adds a slight glossy sheen to the mixture.
  • Cocoa Powder: Use unsweetened cocoa powder to control the sweetness and achieve a rich chocolate taste.
  • Mini Marshmallows: These add a chewy texture and a hint of vanilla sweetness to the ice cream.
  • Toasted Almonds: Toasting the almonds amplifies their nutty flavor and adds a nice crunch to the ice cream. They are a classic ingredient in Rocky Road, providing a contrast to the creamy base.
  • Chocolate-Covered Almonds: I like to use these to add an extra layer of chocolatey goodness.

It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.

Ingredient Substitutions

  • 35% Whipping Cream: Because this is a no-churn ice cream recipe, there isn’t really a substitute for whipped cream. You could try Cool Whip, however, I have not tested this.
  • Sweetened Condensed Milk: There isn’t really a substitute for sweetened condensed milk.
  • Clear Corn Syrup: You could substitute honey, agave nectar, or golden syrup, however, you can also completely omit it.
  • Cocoa Powder: You can substitute 2.5 to 3 ounces (70 to 85 grams) of melted dark chocolate for the cocoa. You can also substitute carob powder, however, please note that carob powder is naturally sweeter and less bitter than cocoa.
  • Mini Marshmallows: If you don’t have mini marshmallows, use regular-sized marshmallows cut into smaller pieces, or swirl marshmallow fluff into the chocolate base when layering with the other ingredients.
  • Toasted Almonds: You don’t have to use toasted nuts, I just find they have a nicer flavor than raw nuts. You can also use any other nuts you like, such as hazelnuts, pecans, or walnuts.
  • Chocolate-Covered Almonds: Using chocolate-covered almonds is completely optional, however, you can also use chocolate-covered hazelnuts or chocolate-covered peanuts.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

👩‍🍳 How To Make No-Churn Rocky Road Ice Cream

STEP 1—Start by rough chopping all of the toasted and chocolate-covered almonds. Set aside.

STEP 2—Use a hand or stand mixer to whisk the whipping cream to stiff peaks in a mixing bowl, for about 3 to 4 minutes. Set aside.

Process shots one through four.

STEP 3—In another bowl, whisk together the sweetened condensed milk, clear corn syrup, cocoa powder, and salt.

STEP 4—Dollop all of the whipped cream into the bowl of chocolate. Gently fold the two together until halfway mixed.

STEP 5—Add half of the chopped almonds and half of the marshmallows to the chocolate base.

STEP 6—Again, gently fold together until well combined. By now most of the streaks of chocolate and whipped cream will have disappeared.

Process shots five through eight.

STEP 7—Spoon ⅓ of the ice cream base into an insulated ice cream container or standard loaf tin. Sprinkle the top of the base with half of the remaining nuts and marshmallows. Repeat.

STEP 8—Finish the top of the ice cream with extra nuts and marshmallows (optional). Cover and freeze the container for a minimum of 6 hours before scooping and serving.

🗣 Expert Tips

1. Using cold whipping cream will give you the best volume and consistency.
2. Opt for high-quality cocoa powder and chocolate, and use fresh nuts. The better the ingredients, the more delicious your Rocky Road ice cream will be.
3. When ready to serve, let the container sit out for 5 to 10 minutes. This makes scooping easier.

📝 Recipe Notes

  • To check if your cream is whipped to stiff peaks, turn the whisk attachment upside down (with whipped cream on it). Stiff peaks will stand up straight when turned upside down without drooping.
  • When folding in your ingredients, use a gentle hand to ensure you don’t deflate the whipped cream. This helps maintain the Rocky Road ice cream’s creamy texture.
  • If you’re a fan of sweet and salty, consider adding a pinch or two of sea salt to the mixture.
  • Insulated ice cream tubs can easily be found online and sometimes at stores like Marshalls or Homesense.
  • If you don’t have an insulated tub you can use a standard loaf tin covered in plastic wrap. Note the ice cream will probably freeze more solidly in a tin, so you will have to let it sit out before scooping it to soften slightly.

🙋‍♀️ Recipe FAQ

What is Rocky Road ice cream made of?

Rocky Road ice cream is typically made of a chocolate ice cream base mixed with nuts (usually almonds or sometimes peanuts) and marshmallows.

Is Rocky Road made with peanuts or almonds?

Traditionally, Rocky Road ice cream is made with almonds. However, some variations and regional preferences might use peanuts instead.

Does Rocky Road ice cream have marshmallows in it?

Yes, Rocky Road ice cream contains marshmallows, which provide a soft and chewy contrast to the creamy ice cream and crunchy nuts.

Did you make this Rocky Road ice cream? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

45º angle close up of rocky road ice cream.

Rocky Road Ice Cream

Author: Kelly Neil
A delicious alternative to plain chocolate ice cream, this no-churn homemade Rocky Road ice cream is loaded with almonds and marshmallows! Replacing half of the almonds with chocolate-covered almonds takes it to the next level.
5 from 1 vote
Prep Time 25 minutes
Cook Time 0 minutes
Freezing Time: 6 hours
Total Time 6 hours 25 minutes
Course Ice Cream & Frozen Treats
Cuisine American / Canadian
Servings 16 servings
Calories 201 kcal

Special Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Sharp knife
  • Cutting board
  • Hand or stand mixer
  • 2 Large mixing bowls
  • 1 Handheld whisk
  • Rubber spatula or wooden spoon
  • Insulated ice cream container(s) or 2 standard loaf tins
  • Plastic wrap if using loaf tins
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
 
 

  • ¾ cup chocolate covered almonds, plus extra for the top (optional)
  • ½ cup toasted almonds, whole, plus extra for the top (optional)
  • 2 cups 35% whipping cream
  • 1 can sweetened condensed milk, 300 ml
  • 2 tablespoons light corn syrup, also called clear or white corn syrup
  • ½ cup cocoa powder, unsweetened
  • teaspoons salt
  • 1 cup mini marshmallows, plus extra for the top (optional)

Instructions
 

  • Start by rough chopping all of the toasted and chocolate-covered almonds. Set aside.
  • Use a hand or stand mixer to whisk the whipping cream to stiff peaks in a mixing bowl, about 3 to 4 minutes. Set aside.
  • In another bowl, whisk together the sweetened condensed milk, clear corn syrup, cocoa powder, and salt until well combined.
  • Dollop all of the whipped cream into the bowl of chocolate. Gently fold the two together. Keep folding until everything is mixed about halfway, with lots of white streaks of whipped cream remaining.
  • Add half of the chopped almonds (both toasted and chocolate-covered) and half of the marshmallows to the chocolate base. Again, gently fold everything together until well combined. By now most of the streaks of whipped cream will have disappeared.
  • Spoon ⅓ of the ice cream base into an insulated ice cream container or a standard loaf tin. Sprinkle the top of the ice cream base with half of the remaining nuts and marshmallows.
  • Spoon the second ⅓ of ice cream into the container followed by the remaining almonds and marshmallows. Top off the container with the last ⅓ of ice cream base and smooth out the top. Finish the top of the ice cream with extra nuts and marshmallows (optional). Cover and freeze the container for a minimum of 6 hours before scooping and serving.

Recipe Notes

  • To check if your cream is whipped to stiff peaks, turn the whisk attachment upside down (with whipped cream on it). Stiff peaks will stand up straight when turned upside down without drooping.
  • When folding in your ingredients, use a gentle hand to ensure you don’t deflate the whipped cream. This helps maintain the Rocky Road ice cream’s creamy texture.
  • If you’re a fan of sweet and salty, consider adding a pinch or two of sea salt to the mixture.
  • Insulated ice cream tubs can easily be found online and sometimes at stores like Marshalls or Homesense.
  • If you don’t have an insulated tub you can use a standard loaf tin covered in plastic wrap. Note the ice cream will probably freeze more solidly in a tin, so you will have to let it sit out before scooping it to soften slightly.

Nutrition

Serving: 66gCalories: 201kcalCarbohydrates: 10gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 43mgSodium: 35mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 462IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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