Rocky Road Ice Cream

this recipe!

This rocky road ice cream recipe is a chocolate lover’s dream! It’s smooth and creamy, with just the right amount of crunch. 

Thought to be invented in the U.S. during The Great Depression, rocky road ice cream is extremely easy to make at home (especially since this recipe is both no-cook and no-churn). All you need is a handful of widely available basic ingredients. The base comes together in about 15 minutes, however, it does need a few hours to firm up in the freezer. 

Scroll down to the step-by-step pictures below to see how ridiculously easy it is to make homemade ice cream! Whether you scoop it into a dish, serve it on top of warm double chocolate buckwheat brownies, or sandwich it between cookies, rocky road ice cream will be your new go-to dessert to share with family and friends.

Jump to:

• Ingredients
• Step-By-Step Instructions
• Notes and Tips
• Substitutions
• Printable Recipe Card

Ingredients

• 35% Whipping Cream — This is a heavy, full-fat cream used for exactly what the name suggests — whipped cream. Do not use coffee cream, cereal cream, or cooking cream.
• Sweetened Condensed Milk — A thick sticky mixture of reduced milk and sugar, sweetened condensed milk is delicious! Do not use evaporated milk here.
• Clear Corn Syrup — Also called light corn syrup, clear corn syrup keeps rocky road ice cream scoop-able. Some people use vodka to prevent homemade ice cream from freezing too hard. I’ve tried both and prefer the texture of corn syrup.
• Cocoa Powder — I use ½ cup of cocoa powder in this recipe. With both cocoa and chocolate covered almonds it doesn’t matter what brand of cocoa you use. There is more than enough chocolate flavour!
• Toasted Almonds — I like toasted SALTED almonds because, well, sweet and salty are my jam. You can use any almonds you like but toasted almonds have more flavour.
• Chocolate Covered Almonds — Optional but delicious! I like a mix of both toasted AND chocolate covered almonds in rocky road ice cream but you can use what you like.
• Mini Marshmallows — If you can’t find mini marshmallows just cut larger marshmallows into pieces. Don’t use fruit flavoured marshmallows.

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.

Notes and Tips

The purple insulated ice cream container in my photos is the Tovolo Glide-A-Scoop 1.5 Quart from Amazon. I also have a Tovolo Tight-Fitting Stack Friendly Sweet Treat Ice Cream Tub. This recipe makes about 2 quarts of ice cream so I have to use both of my tubs for storage. If you have enough freezer space, you could get a SUMO Jumbo Homemade Ice Cream Container to keep all of the ice cream in one container.

I used to store my homemade ice cream in a standard metal loaf tin covered in plastic wrap. I find the metal makes the ice cream too hard and you have to let it thaw for at least 15 minutes before scooping. The insulated tubs I mentioned above are a game changer (though you may still need to thaw for 5 minutes or so before scooping).

When I say to rough chop the almonds, I mean to chop them quickly (and carefully) with a sharp knife. The pieces do not have to be precise, just broken down from their full size.

If you don’t have a hand or stand mixer you can still make this recipe. Keep in mind it will take a really long time to whisk the cream by hand! You can find inexpensive hand mixers online or even at thrift stores. I recommend sourcing one if possible.

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. If the cream flops over keep whisking.

Go slowly when you mix in the cocoa powder or else it will fly up in a dusty chocolatey cloud.

Folding is a technique used to combine a light mixture (whipped cream) with a heavier mixture (chocolate base). A rubber spatula works best! Start at the top of the bowl (12:00) and gently run the edge of the spatula along the inside of the bowl, clockwise. When you get to the bottom of the bowl (7:00), turn your wrist and spatula to fold the mixture over itself into the middle of the bowl. Turn the bowl, and repeat the process until the ingredients are well combined.

Rocky road ice cream will keep, covered in the freezer, for up to one month.

Substitutions

I like a mix of toasted salted almonds and chocolate covered almonds but use any combo of nuts you like. Almonds have become the standard in rocky road, but pecans or walnuts would also be tasty.

Make this recipe vegetarian by using gelatin-free marshmallows. I sometimes buy Dandies Air-Puffed Mini Marshmallows which are both gluten-free and vegan.

More Chocolate Recipes

Brown Butter & Sea Salt Chocolate Chip Cookies
Date & Orange Scones With Dark Chocolate
Vanilla & Earl Grey Chocolate Pudding With Sea Salt
Chocolate Oreo Truffles

Printable Recipe Card