Best Rocky Road Ice Cream Recipes

ROCKY ROAD ICE CREAM

Steps:

• In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
• Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

ROCKY ROAD ICE CREAM

Steps:

• In a large saucepan, combine milk and half-and-half; heat to 175°. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved. Remove from heat. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Cover and refrigerate for 30 minutes., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

HOMEMADE ROCKY ROAD ICE CREAM

Steps:

• Mix all ingrediants together in cylinder of ice cream maker; freeze according to manufacturers directions.
• Allow to set in freezer for 2-4 hours.
• Enjoy!

ROCKY ROAD ICE CREAM PIE

Steps:

• Preheat the oven to 400 degrees F. Set a baking sheet in the center of the oven. Spray the bottom of a standard 9-inch pie pan with cooking spray.
• For the cookie base: Combine the butter, brown sugar, coffee if using, vanilla, salt, baking powder and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until combined then raise to medium speed and beat until fluffy, 2 to 3 minutes. Scrape the bowl and paddle clean and add the egg. Mix on low speed until combined then raise to medium speed for a few seconds. The mixture may look broken but that's okay. Add the flour and cocoa and mix on low speed until combined. Scrape the bowl as needed. Add the chocolate chips and nuts and mix on low speed until evenly distributed.
• Transfer the dough to the prepared pan. Moisten your fingers to press the dough evenly into the pan and up the sides. Smooth out the dough with a spoon if needed.
• Set the pie pan on the preheated baking sheet and bake until puffed and the outer 1-inch edge of the crust feels set, 14 to 15 minutes. Cool on a wire rack until barely warm. It's okay if the center of the cookie sinks as it cools.
• For the butterscotch sauce: Melt the butter in a small saucepan over medium heat and cook until foamy and sizzling. Stir in the sugar, cream, salt and 1 teaspoon water, stirring until the sugar is dissolved. Bring to a boil and boil without stirring for 2 minutes. Remove from the heat and stir in the vanilla. If it looks like the butter has separated from the sauce, add a few drops of hot water and stir until smooth. Pour into a heatproof measuring cup and let cool while assembling the pie.
• To assemble: Remove the cookie base from the pan if desired. Fill the center of the cookie crust
• with scoops of ice cream. Sprinkle with the marshmallows, almonds and chocolate chips and slice. Drizzle butterscotch sauce over each slice and serve (see Cook's Note). Cover any leftovers with plastic wrap and freeze for up to 1 week.

ROCKY ROAD ICE CREAM BARS

Steps:

• Spray a 9-by-13-inch pan with cooking spray and line with parchment paper. Place 8 tablespoons/115 grams of the butter in a small skillet and melt over medium heat; set aside.
• Place the cookies and 1/4 teaspoon salt in the bowl of a food processor fitted with the blade attachment, and process until the cookies are very finely ground. Add the melted butter and pulse until the crumbs are moistened. Transfer the crumb mixture to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Place the pan in the freezer for 30 to 45 minutes, until the crust is firm to the touch.
• Meanwhile, add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the nuts and the remaining 1/2 teaspoon salt and cook for 3 to 5 minutes, tossing often, until lightly toasted. Set aside to cool completely.
• Soften the ice cream in the refrigerator for 30 minutes, or at room temperature for 10 to 15 minutes until easy to scoop but not melted.
• Scoop large spoonfuls of ice cream all over the crust, and working quickly, use an offset spatula or wooden spoon to smooth the ice cream into an even layer with no gaps. Sprinkle the nut mixture and marshmallows over the ice cream and press them lightly into an even layer using the palms of your hands.
• Cover the pan with plastic wrap and freeze until firm, at least 3 hours or overnight. Cut the ends of the ice cream away from the edges of the pan and lift the overhanging parchment paper to remove the bars. Place on a cutting board and cut into squares. Serve straight from the freezer, drizzled with hot fudge, if desired.

ROCKY ROAD ICE CREAM RECIPE (NO MACHINE REQUIRED!)

Steps:

• In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth. Remove from heat and fold in Cool Whip and vanilla extract. Stir until smooth. Let cool completely. Add chopped pecans and mini marshmallows. Pour mixture into a large airtight container. Cover and freeze until firm.

ROCKY ROAD ROLLED ICE CREAM

Steps:

• Beat cream and sweetened condensed milk in medium bowl until blended. Add remaining ingredients; stir.
• Pour into 15x10x1-inch pan.
• Freeze 5 hours or until firm.
• Cut ice cream into 6 (2-1/2-inch-wide) crosswise strips. Starting at one short end of strip, push edge of inverted metal spatula with 2-inch flat edge across width of pan to roll 1 ice cream strip into spiral; transfer to dessert bowl with tongs. Repeat with remaining ice cream strips and additional dessert bowls.

ROCKY ROAD ICE CREAM SHOP PIE

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping, marshmallows, pecans and chocolate chunks. Spoon into crust.
• Freeze 6 hours or until firm.
• Remove pie from freezer 15 min. before serving. Let stand at room temperature or place in refrigerator until pie can be cut easily. Store leftovers in freezer.

ROCKY ROAD COCOA CRISPY ICE CREAM SANDWICHES

Steps:

• In a microwave-safe bowl, melt the butter and marshmallows for 3 minutes, stirring halfway through. Add the mixture to the cereal and stir until well combined. Let cool slightly.
• Line a 13-by-9-inch baking pan with a long sheet of parchment paper to create two overhangs to use as handles later. Spray the parchment paper with cooking spray. Press half of the treat mixture into the base of the baking dish. Use the paper overhang to lift and transfer the giant crispy treat to a baking sheet. Repeat with the remaining half-batch of crispy treats, leaving it in the pan to create a base layer.
• Top the base layer with the marshmallow spread and smooth it into an even layer. Top with the ice cream and smooth it out evenly. Top with the second layer of crispy treats.
• Freeze until firm, about 4 hours or overnight. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between each, until smooth. Turn the frozen crispy treat out onto a piece of parchment paper and cut into rectangular sandwiches, using a chef's knife dipped in hot water. Dip and wipe the knife between each cut for even edges. Dip the end of each sandwich into the melted chocolate, then roll in the peanuts. Wrap each treat in parchment paper and store in the freezer until ready to serve.

ROCKY ROAD ICE CREAM PIE

Steps:

• Place heaping spoonfuls of 2 cups of the ice cream in pie crust. Sprinkle with marshmallows and chocolate covered peanuts. Spoon remaining ice cream over marshmallows and peanuts. Freeze uncovered about 2 hours or until firm.
• Let stand at room temperature about 10 minutes before cutting. Serve with whipped topping, hot fudge topping, and chocolate pieces.
• Store covered in freezer.

ROCKY ROAD ICE CREAM

Steps:

• In a medium saucepan over low heat cook and stir condensed milk and cocoa until smooth and slightly thickened; about 5 minutes.
• Remove from heat and allow to cool slightly.
• Stir in heavy cream, light cream, and vanilla.
• Refrigerate until cold.
• Pour mixture into ice cream maker and freeze according to manufacturers instructions, adding the nuts and marshmallows halfway through the process.
• Enjoy!

JEANNE'S IRRESISTIBLE ROCKY ROAD ICE CREAM

Steps:

• 1. Crack 2 fresh eggs and place in medium size mixing bowl. With hand mixer, beat eggs on high speed until light and fluffy, approx. 2 minutes
• 2. Add sugar and beat on high speed for another 2 minutes until sugar is well blended.
• 3. Add 2% milk and beat until blended.
• 4. Place egg mixture in a medium size saucepan and cook on medium heat until it comes to a soft roiling boil. Remove from heat and return mixture to mixing bowl.
• 5. This is a jar of Hershey's Chocolate Spread.
• 6. Add Hershey's Chocolate Spread.
• 7. Beat until well blended
• 8. Add the 2 cups cold heavy cream and vanilla and beat until well blended.
• 9. Place mixture in ice cream freezer and freeze following the manufacturers instructions. Note: You may need to cool the mixture in fridge if you are using a canister that must be frozen prior to freezing the ice cream.
• 10. While ice cream is freezing, chop the walnuts. then with scissors, cut marshmallows in half and cut the halves in half. Cut again into quarters. Dust cut ends in powdered sugar to prevent marshmallows from sticking together. Hint 1: For ease of cutting marshmallows, dip scissors into a glass of water. Hint 2: If using regular size marshmallows, cut in half and then quarters, but you will probably need more than 7. You want the marshmallows to be larger than mini marshmallows.
• 11. After the ice cream stiffens (about 2 minutes before it is done), add the marshmallows & walnuts and continue freezing until the ice cream is ready.
• 12. When ice cream is done, remove canister from freezer.
• 13. Transfer the ice cream mixture into a container with a lid and place in the freezer for at least 8 hours or until firm.
• 14. Tip: This ice cream is better when it is firm rather than in soft serve form because the creaminess is more defined. Hint: I usually wash an empty ice cream container to put the finished product in and it works great!
• 15. This is a very rich and satisfying ice cream so only a couple of scoops will do you!! When my Brother-In-Law tasted it he said that I should market it, lol!! Enjoy!

ROCKY ROAD ICE CREAM

Steps:

• In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat, and allow to cool slightly. Stir in heavy cream, light cream and vanilla. Refrigerate until cold. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

ROCKY ROAD ICE CREAM RECIPE (NO MACHINE REQUIRED!)

Steps:

• In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth. Remove from heat and fold in Cool Whip and vanilla extract. Stir until smooth. Let cool completely. Add chopped pecans and mini marshmallows. Pour mixture into a large airtight container. Cover and freeze until firm.

ROCKY ROAD ICE CREAM

Steps:

• In a large saucepan, combine milk and half-and-half; heat to 175°. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved.
• Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Cool completely. Transfer to a large bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturers directions. Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch.
• Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.