This rich and creamy no-churn rocky road ice cream recipe is loaded with soft mini marshmallows, crunchy almonds, and chocolate chips swirled into a smooth chocolate ice cream base for the perfect scoop every time.
Why this recipe works
Rocky road ice cream paved the way for many, many delicious ice creams that we know and love today, as it was the first ice cream to include mix-ins. It’s a true classic with its pillowy marshmallows and crunchy almonds for texture and flavor.
My favorite bit of this ice cream is that it’s made without an ice cream maker. This creamy, chocolatey ice cream is sprinkled with goodies, made by hand (with a little help from a mixer), and layered into a pan to freeze. It’s quick and easy to make straight at home in around 15 minutes of prep time.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ICE CREAM – Rocky road ice cream has a chocolate ice cream base. If you prefer vanilla, simply use our vanilla no churn ice cream recipe instead, adding in any mix-ins you’d like.
MIX-INS – Traditionally rocky road ice cream uses chopped almonds. However, you can certainly use walnuts, pecans, or hazelnuts in its place. We’ve also sprinkled in mini marshmallows and chocolate chips. Chocolate chips are optional as garnish but you WILL need them to make the chocolate ice cream base. You can use mini or regular chocolate chips, dark chocolate, white chocolate, semi-sweet, or opt for chocolate shavings/chopped chocolate as garnish.
How to Make Rocky Road Ice Cream
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a glass bowl, microwave 1⁄2 cup of the chocolate chips in 30-second intervals, stirring between each interval, until the chocolate chips are melted and smooth.
- Slowly pour the sweetened, condensed milk into the melted chocolate, whisking to combine into a smooth mixture.
- Add sea salt, vanilla extract, and cocoa powder into the chocolate mixture.
- In the bowl of a standing mixer, or using a hand mixer and large bowl, whip the heavy cream until stiff peaks form.
- Slowly pour and the fold the chocolate mixture into the whipped cream, adding just a little at a time so as not to deflate the whipped cream.
- Fold in most of the almonds and 2 cups of the mini marshmallows, reserving the rest for the top of the ice cream.
- Line a standard 9”x5” loaf pan with parchment paper. Mound the ice cream mixture into the loaf pan.
- Top with roughly chopped chocolate chips (use the remaining 1⁄2 cup of chips), the remaining almonds and mini marshmallows.
- Freeze for at least 4 hours or until the ice cream is solid and scoopable.
Frequently Asked Questions & Expert Tips
Store no-churn rocky road ice cream in the freezer for up to 1 month. Cover tightly with plastic wrap or transfer to an airtight container for storing.
Serving Suggestions
You can add any amount of mini marshmallows, roasted almonds, and chocolate chips/chocolate shavings to the top of the ice cream, we loaded ours up for as much crunch and texture as we can get. Serve on a cone or in a cup with a dollop of whipped cream and a drizzle of chocolate sauce if desired. Enjoy!
Ingredients
- 1 cup semi-sweet chocolate chips divided
- 14 ounces sweetened condensed milk
- 1/4 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3 cups heavy whipping cream
- 2 cups roasted almonds lightly chopped, divided
- 2 1/2 cups mini marshmallows divided
Things You’ll Need
- 9×5 loaf pan
- Electric mixer
- Mixing bowls
Before You Begin
- We prefer to use metal loaf pans as it freezes the ice cream mixture quicker, though a glass pan will do the job as well, it may need an extra hour or two to chill. Allot for 4-6 hours of chill time for this ice cream.
- No churn ice cream requires no added sugar (it gets its sweetness from the sweetened, condensed milk). It is a softer set ice cream compared to traditional ice cream.
- Roast your own almonds if you’d like by chopping roughly and then spreading on a sheet pan. Roast in the oven at 350°F for 7-10 minutes or until they are golden brown and extremely fragrant. We like roasted almonds for their extra flavor, but you can also use raw almonds.
- You can add any amount of mini marshmallows, roasted almonds, and chocolate chips/chocolate shavings to the top of the ice cream. We really loaded it up.
- Keep in the freezer up to 1 month. Cover tight with plastic wrap or transfer to an airtight container.
Instructions
- In a glass bowl, microwave 1⁄2 cup of the chocolate chips in 30-second intervals, stirring between each interval, until the chocolate chips are melted and smooth.
- Slowly pour the sweetened, condensed milk into the melted chocolate, whisking to combine into a smooth mixture.
- Add sea salt, vanilla extract, and cocoa powder into the chocolate mixture.
- In the bowl of a standing mixer, or using a hand mixer and large bowl, whip the heavy cream until stiff peaks form.
- Slowly pour and the fold the chocolate mixture into the whipped cream, adding just a little at a time so as not to deflate the whipped cream.
- Fold in most of the almonds and 2 cups of the mini marshmallows, reserving the rest for the top of the ice cream.
- Line a standard 9”x5” loaf pan with parchment paper. Mound the ice cream mixture into the loaf pan.
- Top with roughly chopped chocolate chips (use the remaining 1⁄2 cup of chips), the remaining almonds and mini marshmallows.
- Freeze for at least 4 hours or until the ice cream is solid and scoopable.
