There are few things better than that perfect scoop of ice cream. This Rocky Road Ice Cream recipe with cocoa almonds, mini marshmallows, and LOTS of dark chocolate is a must make dessert for the warm summer months ahead.Jump to Recipe
The Dessert of the Summer
Ice cream and summer go hand in hand, you can’t have one without the others. Truly nothing hits the spot on a scorching hot day like a big scoop of your favorite ice cream.
What if you could enjoy your favorite ice cream from the comfort of your home? This easy-to-make Rocky Road Ice Cream is better than any store-bought brand out there. While making ice cream can seem intimidating, it couldn’t be easier when you have the right ice cream maker! Plus, this recipe yields more than six servings; which means that you can have as many scoops as your heat (and stomach) desire.
This recipe is the best for a reason. Not only are there a few hidden tricks that takes this rocky road ice cream to the next level, but there’s one ingredient in particular that just makes it perfection. Guess you’ll have to keep reading to find out what it is!
The Cocoa Almonds
Almonds are a must-have for rocky road ice cream, but these cocoa almonds truly bring the recipe together and make it one of a kind!
These Cocoa Almonds from Sante Nuts add a deep, sophisticated flavor to the ice cream that you just can’t replicate with regular almonds. These almonds are cocoa dusted in a rich, dark chocolate and add a new level of crunch to the infamous ice cream. Like all of Sante Nuts products, the cocoa almonds are gluten-free, Non-GMO, and are handmade with no artificial flavor.
Use my code “BOTTOMLESSPIT” for 15% off your order on the Sante Nuts website! Definitely stock up on candied pecans for this recipe, but I also love the Garlic Almonds. I use them as a finishing ingredient in my Lemony Asparagus Risotto recipe and they add so much flavor and texture to the dish! I also love the Candied Pecans! They yield the perfect crust for my Mini Key Lime Pies.
Let’s Make some Ice Cream!
First thing’s first, you need an ice cream maker. While some ice cream recipes don’t require you to churn the ice cream, churning the ice cream does yield the best result. I use the Cuisinart Ice Cream Maker and I love it! It’s compact and so simple to use. Just stick the bowl in the freezer for 24 hours before it’s time to make your ice cream.
Now that that’s covered, let’s make some rocky road ice cream! Start by adding one fourth cup of decaf coffee to a small saucepan with three tablespoons of unsweetened cocoa powder. I love using coffee here instead of water or milk, because it really brings out the rich chocolate flavors. Plus, this is already a dairy heavy ice cream, so using the coffee helps keep it a little lighter. Stir vigorously to dissolve the cocoa powder over low heat. Once dissolved, add one third cup of chilled heavy whipping cream. Stir well to combine, then remove from heat.
Add this mixture to a blender with one and two thirds cup of heavy whipping cream, one 14oz. can of sweetened condensed milk, two teaspoons of vanilla extract, one teaspoon of espresso powder, and a pinch of salt. The espresso powder will pull those chocolate flavors out and balance out the sweetness from the condensed milk. Then, blend the ingredients together to combine.
Before you add the ice cream to the ice cream maker, take the bowl that’s been in the freezer for 24 hours and place it on the ice cream maker. Turn the machine on so it’s turning, then add the ice cream to it. While most instructions say to churn the ice cream for roughly 20 minutes, I like to churn this recipe for 30 minutes so that the final result is thick and beautiful.
The Almonds, Marshmallows, & Chocolate – Oh My!
While the ice cream is churning, it’s time to prepare the other ingredients that will really bring this recipe to life. Start by chopping one and a half cups of dark chocolate. Add to a large bowl with one cup of mini marshmallows. Finally, chop one bag of Cocoa Almonds from Sante Nuts. Once the ice cream is done, add it to the bowl with the ingredients and use a spatula to fold in the toppings.
I like to refrigerate my rocky road ice cream for a few hours before serving. This helps to firm everything up. But you can also serve right away if you like the ice cream to be a little smoother.
The Best Rocky Road Ice CreamCourse: DessertDifficulty: Easy
You’ll never look at store-bought Rocky Road Ice Cream again after trying this homemade recipe!
1/4 cup of decaf coffee, chilled
3 tablespoons of unsweetened cocoa powder
2 cups of heavy whipping cream, chilled
1 14 oz. can of sweetened condensed milk
2 teaspoons of vanilla extract
1 teaspoons of espresso powder
1 teaspoon sea salt
1 1/2 cups of dark chocolate, chopped
1 bag of Cocoa Almonds from Sante Nuts, chopped
1 cup of mini marshmallows
- Follow your ice cream makers’ instructions and freeze the bowl overnight
- In a small saucepan, combine the decaf coffee and cocoa powder
- Stir vigorously over low heat to dissolve the cocoa powder
- Add 1/3 cup of chilled heavy whipping cream, and stir to combine then remove from heat
- Add this mixture to the blender with the rest of the whipping cream, one can of sweetened condensed milk, vanilla extract, espresso powder, and salt
- Blend to combine
- Remove the ice cream makers’ bowl from the freezer, put in place, and turn on
- Pour the ice cream into the machine and churn for 20-30 minutes
- Once the ice cream is done, use a spatula to transfer to a large bowl
- Fold in the chopped almonds, dark chocolate, and mini marshmallows
- Freeze for about four hours before serving
- Serve and enjoy!
- Freeze in an air-tight container for up to four months