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 withchocolate-covered almonds takes it to the next level.
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.
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.