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
Ingredients
- 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
Instructions
- 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!
Notes
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.