I know a lot of us think or have thought before that making homemade ice cream is a difficult, labor intensive, and easy to mess up task. Well, this Rocky Road Ice Cream recipe is here to prove that theory wrong! This recipe is based on my homemade Vanilla Ice Cream — which is a cooked, frozen custard. You can also follow this Easy Homemade Ice Cream recipe for a no cook version if you prefer! This recipe takes a quick 15 minutes to prep, then all that’s left to do is chill and churn the ice cream until it’s frozen. The result is a rich chocolate ice cream base loaded up with walnuts, chocolate chips, and mini marshmallows. The homemade version of this classic ice cream flavor will not disappoint! Serve this ice cream as-is or make it into Ice Cream Sandwiches!

Ingredients Needed:

Heavy Whipping Cream and Whole Milk: makes up a rich and creamy base for the ice cream. Granulated Sugar: use more or less according to your tastes. Egg Yolks: stabilizes the ice cream so it’s silkier, creamier, and lasts longer in the freezer. Cocoa Powder: use unsweetened cocoa powder to give the ice cream its chocolate flavor. Vanilla Extract: adds flavor depth and a touch of sweetness. Mix-ins: we’re adding in mini marshmallows, mini chocolate chips, and walnuts or almonds for those classic Rocky Road flavors and textures.

How to Make Rocky Road Ice Cream

This homemade Rocky Road Ice Cream recipe could not be easier. Just 15 minutes to prep!

Tips and Notes

Freeze the bowl. Before you churn the ice cream, place the bowl in the freezer to chill. The cold bowl creates a better texture. Use full fat ingredients. The higher the fat content, the creamier the ice cream. When you cover with plastic wrap, make sure it’s just touching the surface of the ice cream base. This helps prevent a skin from forming. You can speed up the refrigeration process by setting the ice cream base in the freezer instead. If you do this, be sure to stir every 10 minutes to keep the mixture smooth and creamy. Before serving, let the ice cream sit for 5-10 minutes. This allows it to soften just a bit for a creamier consistency. For an even richer ice cream, use 2 cups of cream and 1 cup of milk.

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