Description
Experience the ultimate summer treat with this easy homemade Rocky Road Ice Cream. Rich chocolate ice cream is blended with chewy mini marshmallows, crunchy nuts, and swirls of decadent fudge sauce. Each scoop offers a delightful combination of textures and flavors that will bring back sweet memories of summer days spent enjoying this classic favorite.
Ingredients
Scale
- 2 cups heavy cream (at least 36% fat)
- 1 cup sweetened condensed milk
- ½ cup unsweetened cocoa powder
- 1 cup mini marshmallows
- ¾ cup chopped walnuts or almonds
- ½ cup chocolate fudge sauce
Instructions
- In a large mixing bowl, whisk together heavy cream and sweetened condensed milk until smooth.
- Gradually sift in cocoa powder while whisking continuously until fully incorporated.
- Gently fold in mini marshmallows and chopped nuts using a spatula.
- Drizzle chocolate fudge sauce into the mixture, folding gently to create swirls.
- Pour the mixture into an airtight container, smoothing the top, and freeze for at least 4 hours or overnight.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 320
- Sugar: 24g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: For a dairy-free version, substitute heavy cream with coconut cream. Try different nuts like pecans or swap in flavored extracts for a unique twist. Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for easier serving.