Rocky Road Ice Cream
Rocky road ice cream is a classic for a reason! This combination of creamy egg-free chocolate ice cream with peanuts, chocolate chips, and mini marshmallows makes for a dreamy treat on a hot summer day.
Servings 12
Ingredients
- 1 14 ounce can sweetened condensed milk
- ½ cup unsweetened cocoa powder
- 1 ½ cups heavy cream
- 1 ½ cup 2% milk
- 1 tablespoon vanilla extract
- ½ cup chopped peanuts
- ½ cup miniature chocolate chips
- 1 cup miniature marshmallows more for garnish if you desire
Instructions
- In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, about 5 minutes.
- Remove from heat and allow to cool slightly. Whisk in heavy cream, milk, and vanilla.
- Refrigerate until cold.
- Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer’s directions. Stir in nuts, chocolate chips and marshmallows halfway through the freezing process.
Notes
- Makes about 1 ½ quarts.
- If you don’t like peanuts or have a peanut allergy, try using ½ cup of chopped walnuts or almonds instead.
- If you want a classic chocolate ice cream, churn the base and omit the mix-ins.
- I recommend using a 2-quart ice cream maker to churn this recipe. If you have a smaller ice cream maker, you may need to churn the ice cream in batches.
- Churning time may vary based on your ice cream maker.
- Adapted from allrecipes