This easy No-Churn Rocky Road Ice Cream combines chocolate, marshmallows and almonds to make the perfect summer treat with no special equipment required!
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 9x5” 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.