Much easier than you think, this no-churn rocky road ice cream is made with sweetened condensed milk, whipped cream, marshmallows, and chocolate almonds. Replacing half of the almonds with chocolate-covered almonds takes it to the next level.
This recipe was first shared on Kelly's site in 2021. She's decided it's a better fit for the collective and is sharing it here instead.
Why You'll Love Rocky Road Ice Cream
- It's no-churn, which means you don't need an ice cream maker or any special equipment
- You have all the classic rocky road flavours like chocolate, marshmallows, and nuts layered throughout
- Added corn syrup keeps it soft and scoop-able even when frozen solid
- This is an egg-free recipe (no custard cooking step!)
Ingredients
- Almonds: if you don't want to use nuts, go for the candy bar flavours and use roughly crushed digestive cookies instead.
- Cocoa powder: this can be natural or Dutch process. Dutch will have a milder flavour.
- Whipping cream: we get 35% milk fat whipping cream in Canada, but any whipping or heavy cream anywhere from 30-40% fat will work.
- Sweetened condensed milk: make sure it is sweetened! Unsweetened condensed milk will make for a very bland ice cream with almost no sugar content.
- Corn syrup: this sweetens the ice cream just a touch more but also makes the texture smoother and softer after freezing. Honey works in the same way and can be substituted if you prefer.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Step by Step Photos
Step 1: roughly chop the almonds and/or chocolate covered almonds.
Step 2: beat the whipping cream to stiff peaks.
Step 3: add the milk, cocoa, syrup, and salt to another bowl and mix.
Step 4: fold the whipped cream into the condensed milk mixture.
Step 5: add some of the marshmallows and almonds.
Step 6: fold again to incorporate.
Step 7: layer into a freezer-safe container, adding more candy in the middle.
Step 8: top with more marshmallows and almonds before freezing.
Top Tips
- Add some salt: if you're a fan of a sweet and salty combo, consider adding a pinch or two of sea salt to the mixture.
- Mix gently: 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.
- Check for peaks: to know 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. Don't over-whip or you'll end up with butter.
More Ice Cream Recipes
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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
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 whipping cream, around 35% fat
- 1 can sweetened condensed milk, 300 ml
- 2 tablespoons light corn syrup, also called clear or white corn syrup
- ½ cup cocoa powder, unsweetened
- ⅛ 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.¾ cup chocolate covered almonds, ½ cup toasted almonds
- 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.2 cups whipping cream
- In another bowl, whisk together the sweetened condensed milk, cocoa powder, clear corn syrup, and salt until well combined.1 can sweetened condensed milk, 2 tablespoons light corn syrup, ½ cup cocoa powder, ⅛ teaspoons salt
- 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.1 cup mini marshmallows
- 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
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- 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.
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- 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.
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- If you're a fan of sweet and salty, consider adding an extra pinch or two of sea salt to the mixture.
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- Insulated ice cream tubs can easily be found online and sometimes at stores like Marshalls or Homesense.
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- 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
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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