Chunky Rocky Road Ice Cream
A delightful homemade ice cream combining creamy chocolate, chewy marshmallows, and crunchy nuts, perfect for satisfying sweet cravings in warm weather.
Ingredients
Base ingredients
- 1 can sweetened condensed milk (14 oz / 414 ml)
- 1 tablespoon vanilla extract
- 1/2 cup half-and-half
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups heavy cream
Mix-ins
- 2 cups mini marshmallows
- 1 cup chopped walnuts or alternative nuts (peanuts, almonds, or pecans) Choose your favorite nuts
Instructions
Preparation
- In a medium bowl, whisk the sweetened condensed milk, vanilla extract, and half-and-half until fully smooth.
- Add the cocoa powder and mix well until no dry streaks remain.
- In a separate bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 1 to 1 1/2 minutes.
- Gently fold the chocolate mixture into the whipped cream until the base is smooth and evenly combined.
- Fold in the mini marshmallows and chopped walnuts, distributing them throughout the mixture.
Freezing
- Transfer the ice cream mixture to an 8 x 8-inch pan or a similar freezer-safe container.
- Spread the surface evenly with a spatula.
- Freeze uncovered for 3 to 5 hours, or until firm. For a firmer texture, leave it overnight.
Notes
Store in a lidded freezer-safe container. The ice cream lasts up to three weeks, but is best enjoyed within the first week for optimal flavor and texture.