Rocky Road Ice Cream

It is National Chocolate Ice Cream Day, but it’s not like anyone needs a day to enjoy chocolate ice cream.   Well just to celebrate I wanted to post this recipe for amazing Rocky Road Ice Cream.   Rocky Road Ice Cream is the one thing me and my mom share in common.  Since I had the quick chocolate ice cream recipe I wanted to adapt it to make Rocky Road. It was probably the best I have had in weeks. For about 15 minutes of effort, and 8 hours of waiting which is the hard part, you get creamy rich ice cream with out a machine.

This is going to be a short and sweet post so you can go and make this recipe immediately. Make it before work, and when you get home you can have fresh homemade ice cream. My suggestion is if you have the ingredients in your pantry, go for it and have fun working on add-ins. I added some ideas for add in’s to help get you started, but really the possibilities are endless.  Think of this as your own chocolate ice cream cold stone base for unlimited add ins.

Chocolate Ice Cream 

  • 3/4 c Sweetened Condensed Milk
  • 5 oz High Quality Chopped Chocolate(Black & Green 70% Bar Suggested)
  • 1 tsp Vanilla Extract
  • 2 c Heavy Whipping Cream
  • Add-In’s Below (optional)

Rocky Road Ice Cream

  • Chocolate Ice Cream Base (Above)
  • 2 c Mini Marshmellows
  • 3/4 c Walnuts
Peanut Butter Cup
  • Chocolate Ice Cream Base (Above)
  • 2 c Chopped Peanut Butter Cups
Mocha Ice Cream with Chocolate Bits
  • Chocolate Ice Cream Base (Above) omit the vanilla, add in 2 tbsp hot water with 2 tbsp expresso powder in it’s place
  • 2 oz finely chopped high quality chocolate

In the bowl of your stand mixer pour in the heavy cream, and put into the refrigerator to chill bowl and cream.   Prepare your storage container for the ice cream, should be able to store at least 2 quarts and have a tight lid.  I found large 2 quart tupperware containers were a perfect fit.

In a large 3-5 quart bowl over a double boiler, put in the sweetened condensed milk and vanilla and warm until the milk flows easily.  Add in the chopped chocolate and when melted completely, remove from heat.   Place bowl on to the side and let it cool to room temperature, stirring occasionally to prevent it from getting too firm.

Once the chocolate mixture is brought to room temperature, remove the chilled bowl of cream and whisk on medium high until medium stiff peaks form.   Once the cream is ready, bring to the bowl of chocolate and with a whisk add in a large spoon full of cream and stir in to lighten the chocolate mixture.  Once incorporated fold in 1/3 of the cream with the whisk to keep the mixture light.  Once incorporated fold in 1/2 of the remaining cream, and when that is fully incorporated add the remaining cream.

Optional: With a large wooden spoon or spatula very gently fold in your desired add-in items, (I chose mini marshmellows and walnuts), this step is optional.  If omitting precede onto next step.

Gently pour the mixture into your storage container secure the lid, and place in freezer for a minimum of 8 hours, best is overnight.  Serve with extra toppings and enjoy!

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