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Rocky Road Ice Cream

Rocky road ice cream with rich, fudgy chocolate base and gooey mini marshmallows, plus whole toasted almonds and chocolate chunks in every scoop. This no-churn style homemade rocky road freezes into a firm, sliceable loaf for easy serving.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate ice cream base
  • 2 cup heavy cream Use cold for the best stiff peaks.
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Rocky road mix-ins
  • 1.5 cup mini marshmallows
  • 1 cup whole toasted almonds If using raw nuts, toast until fragrant before adding.
  • 0.5 cup dark chocolate chunks

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Whip and flavor the base
  1. Whip heavy cream until it reaches stiff peaks so it holds its shape when you lift the beaters.
  2. Whisk sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt until smooth and no cocoa lumps remain.
Combine and freeze
  1. Fold the chocolate mixture into the whipped cream gently until fully combined without deflating the volume.
  2. Fold in mini marshmallows, whole toasted almonds, and dark chocolate chunks so the mix-ins are evenly distributed.
  3. Transfer the mixture to a 9x5 loaf pan and freeze for at least 6 hours (or overnight) until firm.

Notes

For cleaner layers, freeze the loaf pan uncovered for the first hour, then cover tightly with foil or plastic wrap. Storage: keep frozen up to 2 months. Freezer: yes. For a dairy-light swap, use half heavy cream and half lactose-free cream (texture stays closest), while keeping sweetened condensed milk unchanged for the classic rocky road set.