No-Churn Rocky Road Ice Cream
This easy No-Churn Rocky Road Ice Cream combines chocolate, marshmallows and almonds to make the perfect summer treat with no special equipment required!
A TASTY NO-CHURN ICE CREAM RECIPE
I’ve been having a lot of fun experimenting with different kinds of no-churn ice creams this summer. This No-Churn Rocky Road Ice Cream combines those favorite flavors of chocolate, marshmallows and almonds. We all know and love that classic rocky road flavor and this ice cream really makes it shine through. It is really so simple to make (and enjoy!) If you are craving something sweet and cold (but isn’t going to be a lot of trouble to make), then you need to make this No-Churn Rocky Road Ice Cream recipe.
FREQUENTLY ASKED QUESTIONS:
This will make about 5-6 cups of ice cream.
You can serve this however you like. Serve it in bowls, ice cream cones and/or waffle bowls!
Add maraschino cherries, sliced bananas, chocolate sauce, whipped topping and additional marshmallows or almonds.
Yes absolutely you can add some semi-sweet chocolate chips to the ice cream mixture itself if you want that added kick of chocolate flavor.
This will need to chill for 6 hours to overnight to get the perfect ice cream consistency.
This can be stored covered with plastic wrap and foil in the freezer where it will keep for up to 10-14 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- heavy whipping cream
- sweetened condensed milk
- pure vanilla extract
- cocoa powder
- mini marshmallows
- sliced almonds
HOW TO MAKE NO-CHURN ROCKY ROAD ICE CREAM:
In a medium mixing bowl, combine the sweetened condensed milk and vanilla using a hand whisk or fork. Mix thoroughly until the vanilla is fully incorporated. Set aside.
In a large mixing bowl, using an electric hand mixer, whip the cream heavily for 4 minutes on high speed or until the cream reaches a fluffy, thick consistency. It should appear almost like whipped topping or softened butter.
When the cream is fully whipped, fold in the condensed milk mixture. Mix lightly for about a minute or until mixtures are fully combined. The mixture will still be pretty thick.
Add in the cocoa powder and mix lightly with a hand whisk until the cocoa powder is fully combined.
Add in most of the marshmallows and almonds, leave a handful of both to the side.
Using the hand whisk, mix thoroughly until the fixings are fully incorporated. They should suspend nicely within the ice cream mixture.
Pour ice cream into a 9×5” loaf pan.
Sprinkle the remaining almonds and marshmallows on top. Place inside the freezer for 6 hours or overnight.
When chill time is complete, remove from the freezer and serve ice cream with a waffle cone or bowl.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
No-Churn Rocky Road Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 ounce can of sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ½ cup cocoa powder
- 2 cups mini marshmallows
- 1 cup sliced almonds
Instructions
- In a medium mixing bowl, combine the sweetened condensed milk and vanilla using a hand whisk or fork. Mix thoroughly until the vanilla is fully incorporated. Set aside.
- In a large mixing bowl, using an electric hand mixer, whip the cream heavily for 4 minutes on high speed or until the cream reaches a fluffy, thick consistency. It should appear almost like whipped topping or softened butter.
- When the cream is fully whipped, fold in the condensed milk mixture. Mix lightly for about a minute or until mixtures are fully combined. The mixture will still be pretty thick.
- Add in the cocoa powder and mix lightly with a hand whisk until the cocoa powder is fully combined.
- Add in most of the marshmallows and almonds, leave a handful of both to the side. Using the hand whisk, mix thoroughly until the fixings are fully incorporated. They should suspend nicely within the ice cream mixture.
- Pour ice cream into a 9×5” loaf pan.
- Sprinkle the remaining almonds and marshmallows on top. Place inside the freezer for 6 hours or overnight.
- When chill time is complete, remove from the freezer and serve ice cream with a waffle cone or bowl.
Notes
- Add in some chocolate chips for some extra chocolate flavor.
- You can add other toppings to this, see suggestions above.
- Use a cold bowl when mixing this helps with consistency.
- Make sure that your heavy cream is in the refrigerator before use.
- This will keep in the freezer for up to 10-14 days.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This was the BEST I’ve cream we have ever tasted!! I used dark chocolate cocoa powder and dark chocolate dusted almonds, but aside from that made exactly as written. First attempt at making ice cream and I’m excited to make again
Oh wow! Thanks so very much Lauren! I really appreciate you taking the time to come back and comment and review – so happy you loved this one!!