Cold, creamy, sweet, and silky chocolate ice cream is studded with mini marshmallows, toasty nuts, and chunks of chocolate for an explosion of texture and flavor.
Course Dessert Recipes
Cuisine American
Keyword dessert, ice cream, no churn ice cream, rocky road
Prep Time 10 minutesminutes
Additional Time 6 hourshours
Total Time 6 hourshours10 minutesminutes
Servings 1pint
Calories 385kcal
Author Robin Donovan
Ingredients
2cupsheavy whipping cream
1can sweetened condensed milk
1teaspoonpure vanilla extract
½teaspoonsalt
½cupunsweetened cocoa powder
½cupchopped pecansor use almonds, walnuts, or any nuts you like
¾cupmini semisweet chocolate chips
1cupmini marshmallows
Instructions
In a mixing bowl, whisk the heavy cream until soft peaks form. Be careful not to over whip.
In a large bowl, mix together your condensed milk, vanilla, salt, and cocoa powder.
Fold the condensed milk mixture into the heavy cream.
Stir in the pecans, chocolate chips, and marshmallows.
Pour the mixture into a loaf pan and freeze for 6 to 8 hours or overnight.
If you want to churn it in an ice cream maker, be sure to freeze the container for 24 hours ahead of time. Pour the mixture into the ice cream maker and then churn according to the manufacturer’s instructions, for about 30 minutes. Transfer the ice cream to a loaf pan and freeze for at least 3 hours, until very firm.