Ingredients
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
Mix-Ins:
1/2 cup mini marshmallows
1/2 cup chopped walnuts or almonds (your choice)
1/2 cup chocolate chips
Instructions
Prepare the Ice Cream Base:
In a large bowl, whisk together the heavy cream, whole milk, sugar, cocoa powder, and vanilla extract until everything is smooth and the sugar is fully dissolved.
Chill the Mixture:
Cover your bowl with plastic wrap and refrigerate the mixture for at least 2 hours. You want it to be nice and cold when it goes into the ice cream maker.
Churn the Ice Cream:
Once chilled, pour the mixture into your ice cream maker and churn it according to the manufacturer’s instructions. This should take around 20-25 minutes, depending on your machine.
Add the Mix-Ins:
In the last few minutes of churning, toss in the mini marshmallows, chopped nuts, and chocolate chips. Let the machine blend them in evenly.
Freeze the Ice Cream:
Transfer the churned ice cream into an airtight container. Seal it tightly and freeze for at least 4 hours (or longer) until it’s firm and scoopable.
Serve and Enjoy:
Scoop your creamy, indulgent ice cream into bowls or cones and enjoy the sweet satisfaction of homemade Rocky Road Ice Cream.
Pro Tips
Want more chocolatey goodness? Drizzle some chocolate syrup on top before serving!
For extra crunch, toast your nuts lightly before mixing them in.
Use high-quality cocoa powder for a richer, deeper flavor.
Prep Time: 10 minutes
Chill & Freeze Time: 6 hours
Servings: 6-8
