No-Churn Rocky Road Ice Cream is smooth and incredibly delicious. It takes minutes to make and doesn’t require an ice cream maker.
The chocolate ice cream itself uses just three ingredients: sweetened condensed milk, unsweetened cocoa, and heavy cream. Added to that are mini marshmallows, toasted almond chunks and mini chocolate chips for the ever-popular Rocky Road Ice Cream.
About Rocky Road Ice Cream
Rocky Road ice cream traditionally features chocolate ice cream with added nuts and marshmallows. There are varying accounts as to the actual origin of Rocky Road Ice Cream.
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One source credits the creation of Rocky Road Ice Cream to William Dreyer of Oakland, California. In March 1929, Dreyer added chopped nuts to chocolate ice cream. Walnuts were then replaced with almonds.
According to a source, the ice cream was named Rocky Road “to give people something to smile about in the midst of the Great Depression.” Another source attributes the name to the lumps and bumps created by the nuts.
Today it is very easy to add different ingredients to ice cream. When ice cream was first developed, however, adding ingredients like nuts and marshmallows proved difficult due to the freezing techniques of the time.
In fact, Rocky Road Ice Cream was revolutionary at the time because it was one of the first to incorporate blends and expand beyond the traditional chocolate, vanilla, and strawberry flavors.
Regardless of the source, Rocky Road Ice Cream quickly makes a splash with different variations on a theme like using different nuts and adding chocolate chips.
Rocky Road Ice Cream No Opt Out
For 6 to 8 people
14 ounces sweetened condensed milk
½ cup (1.5 ounces) unsweetened cocoa
2 cups (16 ounces) heavy whipping cream
1 cup (1.6 ounces) mini marshmallows
1 cup (4 ounces) chopped almonds, toasted
½ cup (3 ounces) mini semi-sweet chocolate chips
Place a 9 x 5 x 3 inch metal loaf pan in the freezer to cool.
Combine sweetened condensed milk and unsweetened cocoa. Put aside.
In a large bowl, beat heavy cream over high heat until stiff peaks form.
Stir about a cup of whipped cream into the sweetened condensed mixture with a rubber spatula until well blended. Then fold the light mixture into the whipped cream until well blended.
Stir mini marshmallows, toasted almonds and mini chocolate chips into chocolate ice cream.
Transfer the ice cream to a cooled loaf pan. Cover and freeze for at least 6 hours.
Yield: 6 to 8 servings.
- I used Hershey’s Special Dark cocoa which is processed in the Netherlands. However, you can also use regular unsweetened cocoa.
- To toast the almond pieces, place them in a single layer on a baking sheet. Bake at 350°F for 8 minutes. Watch carefully to make sure the almonds don’t burn.
- I wouldn’t use regular sized chocolate chips. Mini chocolate chips can be omitted.
Chula King is the blogger behind pudgefactor.com.
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