Rocky Road Ice Cream
The recipe Rocky Road Ice Cream can be made in approximately 45 minutes. One portion of this dish contains roughly 29g of protein, 65g of fat, and a total of 860 calories. This recipe serves 10. For $2.65 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. This recipe from Foodista requires unsweetened cocoa powder, sweetened condensed milk, almonds, and half and half. 23 people were impressed by this recipe. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is outstanding. Rocky Road Ice Cream, Rocky Road Ice Cream, and Rocky Road Ice Cream are very similar to this recipe.
Servings: 10
Ingredients:
5 cups 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 cups chopped almonds
1 cup mini marshmallows
Equipment:
sauce pan
ice cream machine
kitchen timer
bowl
Cooking instruction summary:
First thing you want to do is in a medium size saucepan you want to slightly 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 smooth 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. 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 your 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 of the ice cream maker and into your freezer containers. Mine was definitely firm enough to serve right then. It would have been a little firmer then soft serve. I stuck it in the freezer for 2 hours and then I had this ice cream cone!
Step by step:
1. First thing you want to do is in a medium size saucepan you want to slightly 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 smooth chocolate sauce. Once it is incorporated pull it off the heat and set it aside to cool.
2. 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.
3. Chop the almonds. I did a rough chop and tried to chop them different ways so you get a different size bite each time.
4. Once you have the nuts chopped and your 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.
5. At the 35-minute mark add in your toppings and let it incorporate for another 5 minutes.
6. Once this is done scoop it out of the ice cream maker and into your freezer containers. Mine was definitely firm enough to serve right then. It would have been a little firmer then soft serve. I stuck it in the freezer for 2 hours and then I had this ice cream cone!
Nutrition Information:
covered percent of daily need
