Rocky Road Ice Cream
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Rocky Road Ice Cream
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This homemade Rocky Road Ice Cream recipe stars a rich and creamy chocolate base that's loaded with toasted almonds, chewy marshmallows, and chocolate flakes. It's the perfect decadent treat on a hot summer day...or any day. Because, ice cream!
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Ingredients
- 4 large egg yolks
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon Morton kosher salt
- 1½ cups whole milk, divided
- 4 ounces semisweet chocolate, roughly chopped (or chips)
- 1½ cups heavy cream
- 1 teaspoon pure vanilla extract
- ½ cup sliced, toasted almonds
- 1 cup mini marshmallows
- ⅓ cup chocolate shavings (see Notes)
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Instructions
- Chill your ice cream maker bowl according to the manufacturer’s instructions, until it's very well frozen.
- In a heatproof medium-sized bowl, whisk the egg yolks, granulated sugar, cocoa powder, salt, and ¼ cup of whole milk until very well combined.
- Add the remaining 1¼ cups of milk to a medium saucepan and heat until just steaming.
- Carefully and slowly, drizzle the warm milk into the egg yolk mixture, whisking constantly to temper the chocolate egg yolk base.
- Once combined, pour the tempered chocolate egg yolk base into the saucepan and stir over medium-low until it thickens into a custard and can coat the back of a wooden spoon. This should take about 5 minutes, but keep a close eye on it.
- Pour the chocolate custard through a fine mesh sieve into a large clean bowl. Add the chopped chocolate and whisk to melt and fully combine. Then whisk in the heavy cream and vanilla.
- Place a piece of plastic wrap directly onto the surface of the ice cream base (so it doesn’t form a skin) and then place it in the fridge to chill until very cold - at least 4 hours, and preferably overnight.
- Churn the ice cream according to your ice cream maker's instructions until it is a soft serve consistency - usually about 20 minutes. Then fold in the sliced almonds, mini marshmallows, and chocolate shavings.
- Transfer the ice cream to a large loaf pan and wrap it tightly with plastic wrap. Freeze for 4 hours, or until firm to your liking.
Nutrition Information
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Serving
1
Calories
453kcal
(23%)
Carbohydrates
36g
(12%)
Protein
7g
(14%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.02g
Cholesterol
155mg
(52%)
Sodium
187mg
(8%)
Potassium
320mg
(9%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
872IU
(17%)
Vitamin C
0.3mg
(0%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 453kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 155mg | 52% |
| Sodium | 187mg | 8% |
| Potassium | 320mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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