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Double chocolate ice cream, soft marshmallows and crunchy almonds. The trifecta of a great ice cream. Rocky road, I kinda like you a lot.
Triple chocolate?
I’d highly suggest upping the chocolate vibes and serving this ice cream in a Chocolate Filled Ice Cream Cone or with a hefty drizzle of Hot Fudge Sauce. Oh! Or in a banana split. Yum. You may as well go all out right?
Check out the recipe video below for a tutorial on how to make this chocolatey delight:
Rocky Road Ice Cream
Double chocolate ice cream, soft marshmallows and crunchy almonds. The trifecta of a great ice cream. Rocky road, I kinda like you a lot.
Servings: 6
Calories: 443kcal
Equipment
- ice cream machine
Ingredients
- ½ cup sugar
- 4 egg yolks
- 1 cup milk
- 1½ cups heavy cream divided
- 1 (100g) bar milk chocolate
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 1 cup sliced almonds
- 1 cup mini marshmallows sliced in half roughly
Instructions
- Prepare your ice cream machine according to the manufacturer’s directions. I have the Kitchenaid ice cream machine attachment so I place the attachment in the freezer for at least 24 hours before I plan to make my ice cream.
- In a medium sized bowl, whisk together the egg yolks and sugar until the mixture has lightened and thickened. If doing this by hand, it’ll take about 5 minutes of vigorous mixing. You can also use a handheld mixer for this step. My arm usually gets tired. Set aside once finished.
- Place the milk,1/2 cup of heavy cream and the cocoa powder in a medium sauce pan over medium heat.
- Break up the chocolate bar and drop the pieces into the milk and cream mixture.
- Stir often until steamy, about 5 minutes. Do not let the mixture boil.
- Slowly whisk the hot milk mixture into the egg mixture.
- Pour the mixture back into the saucepan and heat over medium-low, whisking constantly until the mixture has thickened and is steamy again, about 5-10 minutes. Do not let the mixture boil.
- Remove from heat and add in the remaining 1 cup of heavy cream, the vanilla and the salt.
- Transfer the ice cream base to a jar or container and chill for at least 8 hours. I prefer to chill overnight. Don’t skip on the chilling time – your base needs to be really cold before churning in your ice cream machine.
- Once the ice cream base mixture has chilled thoroughly, churn in your machine according to the manufacturer’s directions.
- While the ice cream is churning, chop up the mini marshmallows and measure out your almonds.
- When the ice cream has finished churning, fold in the marshmallows and almonds. If you like, you can reserve a few of each for topping the ice cream.
- Transfer the ice cream to a container with a lid and top with the remaining almonds and marshmallows. Cover and freeze until firm. I like to freeze overnight to make sure it is completely set.
