This is the Best Rocky Road Ice Cream - Rich and creamy chocolate custard loaded with mini marshmallows, salted roasted almonds and finely chopped bittersweet chocolate!
Rocky Road Ice Cream is such a nostalgic flavor. As a kid, my family and I loved going to the local Thrifty's drugstore (known as Rite Aid today) to grab some ice cream. The flavor I would chose over and over again was, Rock Road. I just loved all the textures. Creamy chocolate ice cream, with soft pillowy marshmallows and chunky crunchy almonds. It doesn't get more perfect than that!
Now as an adult, I appreciate artisan ice cream more than ever, especially custard-style ice cream. When I developed this recipe, I knew l wanted to keep the flavor profile as close to the original as possible. My only goal was to elevate the flavor by using high quality, natural ingredients and I couldn't be more happy with how it turned out. It's absolutely divine! The chocolate custard base is so rich, thick and creamy and is delicious on its own or the perfect compliment for any add-ins.
If you love custard-style ice cream, be sure to check out my Salted Chocolate Ice Cream with Oreos and Marshmallow, Strawberry Cheesecake Ice Cream and Brown Butterscotch Pecan Ice Cream!
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Ingredient Notes
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
- Heavy Cream - Makes the ice cream so creamy.
- Milk - Always use whole milk for homemade ice cream. It will result in a creamier texture.
- White Sugar - Sugar not only sweetens the ice cream, it also adds body and helps keep the ice cream soft.
- Dutch Process Cocoa Powder - I recommend using dutch process cocoa powder because the chocolate flavor is more intense, but you can also use natural cocoa powder.
- Egg Yolks - Adds richness. My recipes uses 5 large yolks, but you can use less. The more eggs you use, the more rich it will be.
- Bittersweet Chocolate - I used 60% bittersweet chocolate bars. I recommend sticking to good quality chocolate bars for best results. Chocolate chips contain soy lecithin to help them retain their shape so they may not melt as smoothly.
- Real Vanilla Extract - For flavor.
- Mini Marshmallows - You can't have rocky road ice cream without mini marshmallows. My recipe calls for a 1 cup, but you can add as much as you'd like!
- Roasted Almonds - I used salted roasted almonds. The salt rounds out the sweetness.
Recipe Note: If you are not using salted roasted almonds, you'll want to add ½ teaspoon of fine salt to your cream and milk mixture.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make this homemade Rocky Road Ice Cream! Please find detailed instructions in the recipe card at the end of this post.
Tip! Before you start…if your ice cream machine comes with a freezer bowl, make sure to freeze it for 24 hours! The bowl is properly frozen and ready to use when you don’t hear any liquid sloshing around when you shake it.
Step 1. In a saucepan over medium heat, bring heavy cream, whole milk, ⅔ cup of sugar and cocoa powder to a simmer. The mixture is ready when it reaches 170°F (77°C). Be careful not to boil.
Please note: If you are not using salted roasted almonds, you'll want to add ½ teaspoon of fine salt at this stage.
Step 2. Meanwhile, in a small bowl, whisk together egg yolks and 2 tablespoons of sugar until it thickens and turns to a pale yellow. You can either whisk vigorously by hand or use a hand-held mixer. Set aside.
Step 3. In a slow and steady stream, add about ¼ cup of the chocolate cream/milk mixture into the yolks while whisking continuously. Add another ¼ cup and whisk, repeat 2 more times.
Step 4. Next, slowly pour the yolk mixture back into the pot and while whisking constantly. Turn the heat back on to medium and bring the mixture back up 170°F (77°C).
Step 5. Turn the heat off and add finely chopped chocolate to the custard.
Step 6. Then add vanilla extract. Mix well until the chocolate is melted and fully incorporated.
Step 7. Strain the mixture into a clean medium sized bowl, preferably with a spout. Straining ensures a smooth ice cream base.
Step 8. Place the cling wrap directly onto the custard to prevent a skin from forming. Place another piece of cling wrap over the bowl and cover completely. Chill overnight or up to 48 hours.
Step 9. Pour the custard into your ice cream machine and follow the manufacturer’s directions. When the ice cream doubles in size and resembles soft serve ice cream, add mini marshmallows, chopped almonds and finely chopped chocolate.
Step 10. Transfer ice cream to an ice cream container. Smooth the top with an offset spatula and top with additional marshmallows, almonds and chocolate if desired. Cover tightly and freeze for at least 4 hours. Serve and enjoy!
Tip! Depending on your ice cream machine, your churning time will vary! I have this Cuisinart Ice Cream Maker and it usually takes about 10 to 15 minutes (this is not an affiliate link).
Substitutions & Variations
- For the Heavy Cream and Whole Milk – You can easily substitute for 3 cups of half and half, which is an equal parts heavy cream and whole milk.
- For the Vanilla – You can use vanilla paste or vanilla extract.
- Add Other Nuts – Add honey roasted peanuts, walnuts, pecans or pistachios.
- Add Cookies - You can totally add Oreo cookies pieces, graham crackers crumbs, Milano cookies, chocolate chip cookie dough, brownies and so much more!
- Add Candy – Heath toffee bits, Reese’s peanut butter cups, Snickers bars, Ferrero Rocher, Twix bars, soft Caramel candy, M&Ms, etc. The possibilities are endless!
- Make a Rocky Road Ice Cream Cake – Make a buttery Oreo cookie crust and press into an 8-inch springform pan. Then pour rock road ice cream base over the crust and freeze. Yum!
Special Equipment
- Ice Cream Machine – I have the Cuisinart 1.5 Quart Ice Cream maker and I love it! It cost about $60 usd. I keep the bowl my freezer year round so I can make ice cream anytime. You can also make frozen yogurt and sorbet with this machine.
- Thermometer – I use a digital thermometer for instant accuracy. Since we are cooking the custard to a specific temperature, having some sort of thermometer is helpful so you don’t run the risk of overcooking your custard, which can cause curdling.
Storage
Homemade ice cream is best eaten within a week, but will last 2 weeks if stored properly. For best results, store in an airtight freezer-safe container to prevent ice crystals from forming.
Expert Tips
If your ice cream machine has a freezer bowl, freeze it for at least 24 hours to ensure that it’s completely frozen.
Let your cream cheese come to room temperature before you start making the ice cream base. Also, make sure you’re using cream cheese from the block, not whipped cream cheese.
Your custard should always be fully chilled before churning. At least 8 hours and up to 48 hours. I love to make it the day before.
Store ice cream in an airtight freezer-safe container to prevent ice crystals from forming.
FAQ
Yes, you do. If you do not have an ice cream machine, try these no-churn ice cream recipes instead – S’mores Ice Cream , No Churn Mint Oreo Ice Cream and Pistachio Chocolate Semifreddo
In cooking terms, tempering is the process of combining two ingredients together of drastically different temperatures. In our ice cream recipe for instance, we need to combine cold egg yolks to hot cream. Tempering the yolks will ensure a silky texture and prevent curdling.
You can make a meringue based dessert, like my Black Forest Eton Mess, Lavender Blackberry Pavlova or Mini S’more Tart with your leftover egg whites!
Custard style ice cream contains egg yolks in the base. Regular ice cream or “Philadelphia” style ice cream only contains, milk, cream and sugar.
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📖 Recipe
ROCKY ROAD ICE CREAM
- Total Time: 20 minutes for the base, 8 Hours of Chilling & 4 Hours of Freezing
- Yield: 1.5 Quarts
Description
This is the Best Rocky Road Ice Cream - Rich and creamy chocolate custard loaded with mini marshmallows, salted roasted almonds and finely chopped bittersweet chocolate!
Ingredients
Chocolate Custard Base
- 2 Cups (1 pint or 473g) Heavy Whipping Cream
- 1 ¼ Cups (284g) Whole Milk
- ⅔ Cup + 2 Tablespoons (134g + 24g) Granulated White Sugar, divided
- ¼ Cup (25g) Dutch Process Cocoa Powder
- 5 Large Egg Yolks
- 6 Ounces (170g) Bittersweet Chocolate, finely chopped
- 1 Teaspoon Vanilla Extract
Add-Ins
- ½ Cup (70g) Salted Roasted Almonds, roughly chopped *see note below
- ½ Rounded Cup (32g) Mini Marshmallow
- 3 Ounces (85g) Finely Chopped Bittersweet Chocolate, OR ½ Cup (88g) Mini Chocolate Chips
Instructions
- Finely chopped your chocolate and set aside.
- In a medium saucepan and over medium heat, bring heavy cream, milk, cocoa powder and ⅔ cup of sugar to a simmer. Careful not to boil.
- Meanwhile, in a small bowl, whisk together egg yolks and 2 tablespoons of sugar until it thickens and turns to a pale yellow. You can either whisk vigorously by hand or use a hand-held mixer. Set aside.
- Once the cream/milk mixture reaches 170ºF, turn the heat off. Temper the yolk mixture by slowly pouring ¼ cup of the warm cream/milk mixture into the yolks while whisking continuously. This is important so you don’t scramble the yolks. Add another ¼ cup and whisk, repeat 2 more time.
- Slowly pour the yolk mixture back into the pot and whisk well and continuously. Turn the heat back to medium and simmer the custard back to 170ºF (76ºC).
- Turn the heat off and add your finely chopped chocolate and vanilla extract. Mix until the chocolate is melted and everything is incorporated.
- Strain the custard into a clean bowl, preferably with a spout. We are straining to ensure a smooth mixture.
- Place plastic wrap directly onto the custard to prevent a skin from forming. Cover the entire bowl with another piece of plastic wrap and chill overnight or up to 48 hours.
- Pour custard into your ice cream maker and follow the manufacturer's directions. Once it resembles soft serve ice cream, which is after 10 minutes for my machine, add your marshmallows, almond and finely chopped chocolate.
- Transfer to an airtight container and freeze for at least 4 hours. Serve and enjoy!!
Notes
- If you are not using salted roasted almonds, you'll want to add ½ teaspoon of fine salt to your cream and milk mixture.
- Make sure your ice cream bowl is completely frozen before churning. You should not be able to hear any liquid sloshing around inside. I keep my bowl in my freezer year round.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
Sharon P. says
Whoa! This rocky road ice cream is everything you described and more. Creamy, decadent and rich, but not too much. I didn’t have almonds, so I added honey roasted peanuts and it was excellent. Would make again!
Lisa says
Yay, I'm so glad you enjoyed it! It's one of my favorites! Thank you for your review! 😊
Darlene says
As described, it really is the best rocky road ice cream!! Way better than any store bought rocky road ice cream I’ve tried. It was rich, decadent and so velvety - just perfect!
Lisa says
Yay, I'm so happy you love it! I might just make some this week ☺️ Thank you for your review!