Simply wonderful rocky road ice cream with nuts and marshmallows. On a steamy summer day, nobody will be able to resist this rich chocolate ice cream!
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 2 quarts |
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- ½ cup unsweetened cocoa powder
- 2 cups heavy cream
- 1 cup light cream
- 1 tablespoon vanilla extract
- 1 cup miniature marshmallows
- ½ cup chopped pecans
Instructions
- Cook and stir condensed milk and cocoa in a medium saucepan over low heat until smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold, about 1 hour.
- Pour mixture into the canister of an ice cream maker and freeze according to manufacturer’s directions. Stir in marshmallows and nuts halfway through the freezing process.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 53 mg |
| Sugars | 16 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very good basic ice cream recipe. I use the milks and vanilla as a starter. I’ve made butter pecan, peach, strawberry, maple nut and chocolate mint so far. Use your imagination and create your favorite ice cream.
Just wow, this really hits my nostalgia. Tastes exactly as I remember it growing up. I will now have rocky road always available at home. My batch turned out to have the perfect consistency, doesn’t get too hard to scoop, it stays creamy.
I didn’t have light cream so I used whole milk instead. It still turned out fantastic! Smooth, creamy, full of well balanced flavor. This recipe is a keeper!
OMG, this is the best ice cream I haver had! Followed the recipe to a “T” and it came out perfect! Hubby thinks so too. hmmmm, this could be dangerous! :} Thanks for posting!
I made the base chocolate ice cream from this recipe (had to omit the nuts and marshmallows) and used cacao for cocoa powder (by accident the first time, now by choice). It is excellent!! The flavor is boldly chocolate with no bitterness, the texture is smooth and firm. This was awesome over a toasted Belgian Waffle with Hershey’s syrup and whipped cream. This is better than store-bought, and I love that I know every single ingredient in it. I’m making the third batch in the past month right now. (I also have been making Mint Chocolate Chip) I recommend this as a stand-alone chocolate ice cream as well as a chocolate base for any mix-ins you would like to add. If you’re any kind of chocolate lover, this will be a fast favorite.
I used whole milk instead of light cream and it worked just fine. Very Creamy. I liked the use of sweetened condensed milk instead of eggs
Simple recipe with good flavor….we’ll see how the gang likes it tonight!
I made this earlier today and put it in the freezer and had some tonight and it was delicious. It was so easy to make. I used all half and half, fat free sweetened condensed milk, Ghiradelli cocoa, marshmallows, and chopped pecan clusters. TIPS: Make sure you gradually stir in the condensed milk into the cocoa. Let it chill overnight. I love that it doesn’t have eggs too.
This has been my go to recipe for ice-cream every summer! I also use the base recipe (dairy/sugar) to change up my flavors when I want too! Keep this recipe in your favorites if you like to make homemade icecream!!!
I was very surprised at how easy and fast it was to put together and then how smooth and rich the flavor was!! I didn’t have pecans but I had almonds and I toasted those lightly in the oven to give it a surprising added umami flavor!!
This recipe is amazing. Family loved it and was better than the ice cream you could buy in the store.
New to making home made ice cream and love the recipe. It was really easy. Creamy and just the right amount of cocoa. I used almonds instead of pecans. Big hit with the family.
I followed the recipe but was disappointed -It lacked chocolate pieces, like real Rocky Road. Also miniature marshmallows turned hard and were too big to taste like rocky road ice cream. Next time will use the rocky road recipe in the ice cream machine manual- like I wish I had done- the ingredients are much more authentic.
YES, will make it again, many times. First time making ice cream, searching the web for best home made ice cream. Been locked down four weeks due to don’t leave home rules. Made list of material suggested and son went and picked it out. Had to substitute half and half for light cream and chopped walnuts for pecans. Mixed as suggested, poured into new ice cream maker, Cuisinhart, 1,5 quart, set fo 60 minutes. At half way point, 30 minutes into mixing, added marshmallows and chopped walnuts, 10 minutes ice cream was starting to push against lid ands was soft serve level. Stopped blending and leveled ice cream in a 6 cup container, glass with snap on cover. 2 hours later did Taste test. Very firm, delicious, 60 years ago we had ice cream store in Stockton, California, named Konrads Ice Cream, made same chocolate flavor, marshmallows and chopped walnuts. We use to drive 60 miles one way to take our kids their, it was worth it. This is same ice cream, very very good. Thank you so much for this fantastic recipe.
Great recipe! This will even work without an ce cream maker. Just cook, mix and freeze!
Fantastic recipe, which I made as written. So chocolatey. Next time I will add twice as many mini marshmallows and a few more crushed pecans, to make sure every bite has a delicious combination of flavors and textures.
This ice cream is delicious! I made it without heating the condensed milk, sifted, whisked the 1/2 cup of cocoa, and incorporated into the condensed milk for 4 minutes. Then, added 1 cup of whole milk, 1 cup of heavy whipping cream and 1 cup of half and half. Stirred after each ingredient added, and poured into my Cuisinart ice cream machine. Churned for 35-40 minutes. The last five minutes I added chopped Ghirardelli chocolate baking bar, sliced almonds, and the marshmallows in the amounts that were listed in the recipe in intervals. Scooped it out into container and it was full to the top.
We do not have an icecream mixer so I threw it in the freezer and as it froze I added the ingredients, most of the chocolates sank. But loved the recipe will try again when we get an icecream maker!
Oh my… delightful! I loved making homemade ice cream as a child and this was my first attempt. Success! I did use whole milk instead of light cream.
This was simple and it turned out great!! The kids couldn’t wait to dig in, but I saved some to pack down and freeze hard for a more firm ice cream cone. I also used half and half instead of the light whipping cream. Yummy!
Great recipe, makes a perfectly flavored smooth and creamy ice cream. I would wait until the very last second to add the marshmallows and nuts as the nuts seemed to make it difficult for the agitator in my ice cream machine to keep spinning.