Rocky Road Ice Cream

There’s a reason Rocky Road ice cream has become such a classic.  It’s been a popular ice cream flavor for generations, and it’s just as good today as it was back in grandma’s time. That creamy chocolate ice cream with chunks of chocolate, nuts, and marshmallows swirled through it brings back memories of childhood. Of course, even if you’re still a child, it’s an ice cream that will indulge your sweet tooth with chunky bits of goodness.

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Rocky Road Ice Cream

Ingredients:

1 - 14 ounce can sweetened condensed milk

1/2 cup unsweetened cocoa powder

1 cup heavy cream

2 cups half-and-half

1 Tbsp vanilla extract

1 Tbsp butter

1/2 cup chopped pecans

1/2 cup chopped semi-sweet chocolate

1 cup miniature marshmallows or small pieces of homemade marshmallows

Instructions:

1. Combine the sweetened condensed milk and cocoa powder in a small saucepan until smooth; heat over low heat until slightly thickened, about 5 minutes. Remove from heat and cool slightly. Add heavy cream, half-and half, and vanilla; stir to combine. Refrigerate until mixture is cold.
2. Melt butter in small skillet. Stir in chopped pecans and toast for several minutes. Remove from heat and cool completely.
3. Pour ice cream mixture into the canister of your ice cream maker and follow the manufacturer's directions for freezing. Add chocolate chunks, marshmallows, and toasted pecans during the last few minutes of freezing and allow to mix in well.

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    How to Make Rocky Road Ice Cream

 All you need for an incredible homemade Rocky Road ice cream are a few simple ingredients. Sometimes it’s the simplicity that brings out the best flavors!

 Combine sweetened condensed milk and cocoa powder in medium saucepan. Heat over low heat until the mixture is smooth and slightly thickened. Allow to cool a bit, then stir in the heavy cream, half-and-half and vanilla extract. Chill the mixture so it is nice and cold before you put it into your ice cream maker.

While your ice cream base mixture is chilling, get your add-ins ready:

Melt 1 tablespoon butter in a small skillet. Add pecans, stirring to coat with the butter. Allow the nuts to toast for several minutes, moving them around frequently to keep them from scorching; remove from heat and cool completely.

If you’re using homemade marshmallows (recommended), snip them into small pieces and set aside. You can also use mini marshmallows.

Chop about 1/2 cup of semi-sweet chocolate chunks or use mini chocolate chips.

Freeze ice cream base using your favorite ice cream maker. (Here’s the one I use, but there are a lot of great ice cream makers on the market.) Add in the marshmallow, chocolate, and toasted pecans during the last couple minutes of freezing.

Immediately pour into a chilled bowl and place in the freezer.

         Delicious homemade Rocky Road Ice Cream