Get the Recipe:
Rocky Road Ice Cream
This no-churn Rocky Road Ice Cream is rich, creamy, and easy to make. The combination of flavors and textures makes it irresistible!
Ingredients
- 1 1/4 cups (300 ml) heavy cream
- 14 ounces (397 g) sweetened condensed milk
- 1/4 cup (21 g) unsweetened cocoa powder
- 3 tablespoons (37 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional
- 1 cup (43 g) mini marshmallows
- 1/2 cup (88 g) mini chocolate chips
- 1/2 cup (43 g) sliced almonds
Recommended Products
Instructions
- Place a 9" x 5" x 3" loaf pan or other similarly sized container in the freezer.
- Place the cold heavy cream in large mixing bowl, and use an electric hand mixer or stand mixer to whip until peaks begin to form.
- Add the sweetened condensed milk, cocoa powder, sugar, vanilla, and almond extracts. Continue mixing until stiff peaks form.
- Gently stir the mini marshmallows, chocolate chips, and sliced almonds into the ice cream.
- Pour the mixture into the chilled pan. Cover and freeze for at least 5 hours, or until the ice cream has a scoopable texture.
Notes
- Store in an airtight container in the freezer up to 2 weeks.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
