Nothing says summer to me like homemade ice cream! We have been stuck in a
heat wave in Southern Oklahoma! We have beat the 1998 record for having the
most consecutive number of days in triple digit heat! It is hot I mean HOT! So
there is nothing better then this ice cream to take the edge off your heat
stroke or the stroke you will have when you get your electric bill! I speak from
experience people! I got mine last week and let’s just say it was not pretty.
No matter how hot it is where you are you should definitely make this ice
cream! You will be so glad you did it is a great treat after a nice light
I am a big HUGE fan of Rocky Road ice cream! I love the richness of the
chocolate with the crunch from the almonds and those chewy bits from the marshmallow!
YUM!! The great thing about this recipe is that if you do not have an ice cream
maker you can still make this! Just whip your cream until it is really fluffy
and mix all the other ingredients together then fold the cream in. Right after
you fold in the cream gently fold in your toppings and ta da! I love my ice cream
maker! You can find it here in my store if you are interested in the ice cream
maker I use. I also love that in the ice cream maker it was frozen enough to
eat right away so I only had to wait 35 minutes to have ice cream instead of 6
to 8 hours that it will take to freeze it without an ice cream maker! Lets get
to the ice cream already!
Rocky Road Ice Cream
- .5 cup unsweetened cocoa powder
- 1 can (14 ounces) sweetened condensed milk (I used Eagle Brand)
- 2 cups heavy cream
- 1 cup half and half
- 1 tablespoon vanilla extract
- .5 cup chopped almonds
- 1 cup mini marshmallows
First thing you want to do is in a medium size saucepan you want to heat the sweetened condensed milk and the cocoa powder. You are not trying to cook it you are just heating it while you stir the cocoa together so that you get it all incorporated to a nice chocolate sauce.
Once it is incorporated pull it off the heat and set it aside to cool.
Add in the half and half, vanilla extract and heavy cream and stir well (I just used a regular spoon.) Once it is all mixed together stick your saucepan in the freezer while you chop the nuts and prepare the ice cream maker.
At this point I tested the mixture because pretty much this is how your ice cream will taste it is just like the melted version. It was so amazing I made Hubby try it to which he replied “Heck just give me that in a glass!” Yes it was that good! I knew at that minute this RR ice cream would ROCK!
Chop the almonds. I did a rough chop and tried to chop them different ways so you get a different size
bite each time.
Once you have the nuts chopped and you marshmallows measured out get the ice cream maker bowl out of the freezer and put it in the ice cream maker. Set it up so it is ready to use. Take your chocolate mixture out of the freezer and pour it into the ice cream maker. Turn the ice cream maker on. Set your
timer for 35 minutes.
At the 35-minute mark add in your toppings and let it incorporate for another 5 minutes.
Once this is done scoop it out into your freezer containers. Mine was definitely firm enough to serve right them it would have been a little firmer then soft serve.
I stuck it in the freezer for
3 hours and then I had this ice cream cone!
Just writting this post makes me want to go get some out of the freezer! The chocolate flavor is perfect it is chocolately but not too rich or over powering the almonds add the prefect crunchiness and the chewy marshmallows are such a delight when you get a bite with them.
PLEASE go home and make this!
MAKE IT NOW! You will be soooo happy you did! If you do try it out come back here and leave me a comment letting me know what you think. I am also working on a lower fat and lower calorie version so if that goes well I will be sure to post that recipe!