Best Rocky Road Ice Cream Recipe
Rich and creamy chocolate ice cream with mini marshmallows and roasted almonds.
Equipment
Ingredients
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 5 eggs beaten well
- 24 oz evaporated milk
- 1 ½ cups heavy cream
- 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 3.4 oz box instant chocolate pudding
- 2 ½ cups milk
- 2 cups mini marshmallows
- 2 cups toasted chopped almonds
Instructions
- In a large pan, whisk together the sugar and cocoa. Add the eggs and evaporated milk and whisk till smooth. Heat over medium heat till thick and bubbly, stirring constantly.
- As soon as mixture barely starts to boil, remove the pan from the heat and place in a sink filled with ice water. Stir till chilled.
- Add cream, sweetened condensed milk, vanilla, pudding mix, and milk. Whisk till pudding is dissolved and mixture is smooth. Pour through a fine meshed strainer to remove any lumps.
- Cover and chill in refrigerator for several hours or overnight. Freeze in an ice cream freezer according to manufacturer’s instructions.
- Stir in almonds and marshmallows. Pour into an airtight container and freeze for 2-3 hours.
Notes
-This recipe makes over two quarts, it made three batches in my Cuisinart.
Nutrition
Serving: 1gCalories: 481kcalCarbohydrates: 55gProtein: 13gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 102mgSodium: 209mgPotassium: 505mgFiber: 3gSugar: 48gVitamin A: 632IUVitamin C: 2mgCalcium: 303mgIron: 2mg
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