Description
This rocky road ice cream is rich, creamy, and packed with chocolate chunks, gooey marshmallows, and crunchy roasted almonds. It’s an irresistible homemade treat perfect for summer days, celebrations, or satisfying a sweet tooth any time.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chunks
- 1 cup mini marshmallows
- ½ cup chopped roasted almonds
Optional Add-ins:
- White chocolate chips
- Hazelnuts
- Peppermint extract
Dietary Substitutions:
- Coconut cream or plant-based milk for vegan version
- Honey or maple syrup instead of sugar
Instructions
- Prepare an ice bath by filling a large bowl with ice water and set it aside.
- In a saucepan over medium heat, combine heavy cream and whole milk. Heat until steaming, but do not boil.
- In a separate bowl, whisk together egg yolks and sugar until pale and thickened.
- Slowly temper the egg mixture by whisking in a bit of the hot cream, then return the mixture to the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Strain the custard into a clean bowl, stir in the vanilla extract, and cool it completely using the prepared ice bath.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- In the last few minutes of churning, fold in dark chocolate chunks, mini marshmallows, chopped roasted almonds, and graham crumbles for added texture and flavor.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
- To serve, scoop the ice cream into cups and top with additional mini marshmallows, chopped roasted almonds, graham crumbles, and a drizzle of chocolate glaze for an elegant and indulgent finish.
Notes
- Freeze chocolate chunks and marshmallows before adding to preserve texture.
- Toast the almonds before chopping for extra flavor.
- Use mini marshmallows for even distribution.
- For firmer texture, freeze the churned ice cream longer.
- Vegan version: use plant-based cream, chocolate, and marshmallows.
- Gluten-free version: ensure all mix-ins are certified gluten-free.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (approx. ½ cup)
- Calories: 360
- Sugar: 26g
- Sodium: 70mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg