Rocky Road Ice Cream
This hassle-free Rocky Road Ice Cream is filled with chopped almonds, mini marshmallows, and mini chocolate chips and can be ready in minutes.
Servings: 6 scoops
- 2 cups heavy cream cold
- 1 14 oz sweeten condensed milk
- 1 tsp vanilla extract
- ¼ cup cocoa powder unsweetened
- ½ cup almonds divided, and 1 tablespoon sliced or chopped
- 2 cups mini marshmallows divided, and 2 tablespoons
- ½ cup mini chocolate chips divided, and ½ tablespoon
- Ice cream cones for serving
Place your loaf pan into the freezer to chill.
In a large mixing bowl, use an electric mixer to beat the chilled heavy cream until stiff peaks form.
Set aside the tablespoon of almonds, ½ tablespoon of chocolate chips, and 2 tablespoons of marshmallows. Add the remaining ingredients to the heavy cream and stir until just combined.
Remove the chilled loaf pan from the freezer and pour the ice cream mixture into the loaf pan.
Spread the reserved almonds, chocolate chips, and marshmallows over the top of the ice cream.
Return the loaf pan back into the freezer for 6-8 hours until the ice cream is set. To serve, scoop in bowls or scoop into an ice cream cone, enjoy!
This recipe makes about 1 1/2 quarts.
Store any leftover ice cream in an airtight container in the freezer for 3-4 weeks or store in the loaf pan with plastic wrap for up to 1 week.