What kind of nuts are best for rocky road ice cream?

Traditionally, rocky road ice cream uses almonds, but you can also use walnuts, pecans, or even peanuts. It's a matter of personal preference!

Can I make rocky road ice cream without an ice cream maker?

An ice cream maker is required for the recipe below, making the smoothest, creamiest ice cream.

Can I use mini marshmallows or should I cut up large ones?

Mini marshmallows are the easiest option, but you can also cut up large marshmallows into smaller pieces. If you use large marshmallows, you can try freezing them for a bit before adding them to the ice cream to prevent them from getting too sticky.

Can I add other mix-ins to my rocky road ice cream?

Absolutely! Some popular additions include chocolate, chopped maraschino cherries, cookie crumbs, or even a swirl of caramel or fudge sauce.

Rocky Road Ice Cream

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5 from 1 review

There’s nothing better than rocky road ice cream! This combination of chocolate ice cream with nuts and marshmallows is a total classic.

Author: Sonja Overhiser
Prep Time: 2 hours
Cook Time: 5 minutes
Total Time: 2 hours 5 minutes
Yield: 1 quart 1x
Category: Dessert
Method: Frozen
Cuisine: Dessert
Diet: Vegetarian

Ingredients

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2 tablespoons cornstarch
1 ½ cups whole milk, divided
1/2 cup cocoa powder
1 1/4 cups granulated sugar
2 cups heavy cream
⅛ teaspoon kosher salt
1/2 teaspoon vanilla extract
1/2 cup sliced almonds
1/2 cup chopped large marshmallows or mini marshmallows*
1/4 cup semi sweet or dark chocolate chips (or chopped chocolate)

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Instructions

In a small saucepan, slowly whisk the cornstarch and into 1 cup of the whole milk, then whisk in the cocoa powder and sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
Remove from the heat. Stir in the remaining 1/2 cup milk, heavy cream, salt and vanilla extract.
Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or overnight, until the temperature drops to 40°F.
While the base chills, prepare the toppings. Toast the almonds. To chop the marshmallows, use kitchen shears and dip the shears into hot water before cutting each marshmallow (clean them off by wiping with a towel or paper towel; you can also use mini marshmallows instead).
Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency.
Transfer the ice cream to a loaf pan or freezer container. Stir in the toppings with a spatula and mix to combine, saving out a few toppings for sprinkling on the top.
Sprinkle with the remaining toppings. Then freeze in the freezer for at least 2 hours or up to 4 hours. Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

Notes

*It’s easiest to use mini marshmallows since large marshmallows are tricky to chop: but it works with kitchen shears. However, we like the look of the organic shapes of large marshmallows best.

Find it online: https://www.acouplecooks.com/rocky-road-ice-cream/