This no-churn rocky road ice cream recipe is a chocolate lover’s dream! It’s smooth and creamy, with just the right amount of crunch. All you need is a handful of common ingredients, a mixer, and a little time!
The ice cream base comes together in about 15 minutes, however, it needs a few hours to firm up in the freezer. Once frozen, scoop it in a dish, serve it on top of warm double chocolate buckwheat brownies, or sandwich it between cookies.
📋Ingredients
Ingredient Notes
- 35% Whipping Cream—also called heavy cream.
- Clear Corn Syrup—also called light corn syrup.
Ingredient Swaps
- Nuts—use any nuts you like.
- Marshmallows—use vegan marshmallows to make this recipe vegetarian.
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.
👩🍳Step-By-Step Instructions
Start by rough chopping all of the 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 the sweetened condensed milk, clear corn syrup, cocoa powder, and salt until well combined and the cocoa is mixed in thoroughly.
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 streaks remaining. Be gentle so the whipped cream doesn’t deflate!
Add half of the chopped almonds and half of the marshmallows to the chocolate base. Again, gently fold everything together until well combined. By now most of the streaks of chocolate and whipped cream will have disappeared.
Spoon ⅓ of 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.
Spoon the second ⅓ of ice cream into the container followed by the last of the nuts 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
- Insulated ice cream tubs can be found easily online and sometimes at stores like Marshalls.
- If you don’t have an insulated tub you can use a standard loaf tin covered in plastic wrap. Note the ice cream will freeze rock hard in a tin.
- 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.
More Chocolate Recipes
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🖨Recipe
Rocky Road Ice Cream
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
Ingredients
- ¾ cup chocolate covered almonds, plus extra for the top
- ½ cup whole roasted almonds, plus extra for the top
- 2 cups 35% whipping cream
- One 300 ml can sweetened condensed milk
- 2 tablespoons light corn syrup, also called light or white corn syrup
- ½ cup cocoa powder
- ⅛ teaspoons salt
- 1 cup mini marshmallows, plus extra for the top
Instructions
- Start by rough chopping all of the chocolate covered and roasted 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 the sweetened condensed milk, clear corn syrup, cocoa powder, and salt until well combined and the cocoa is mixed in thoroughly.
- 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 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.
Notes
- Insulated ice cream tubs can be found easily online and sometimes at stores like Marshalls.
- If you don’t have an insulated tub you can use a standard loaf tin covered in plastic wrap. Note the ice cream will freeze rock hard in a tin.
- 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.
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