Yield: 8
No-Churn Rocky Road Homemade Ice Cream
Prep Time
15 minutes
Minimum Freezer Time
4 hours
Total Time
4 hours 15 minutes
Ingredients
- 2 cups heavy cream
- 1 ½ cups sweetened condensed milk
- 1/3 cup unsweetened cocoa powder
- 1 cup miniature marshmallows
- 1 cup chopped almonds
Instructions
- Using an electric hand mixer, whip the heavy whipping cream until it reaches soft peaks.
- Add the sweetened condensed milk and cocoa powder and slowly mix until just combined.
- Use a rubber spatula to gently fold the mini marshmallows and chopped almonds into the chocolate ice cream base.
- Transfer the entire mixture to a metal loaf pan and let set in the freezer for 4-6 hours.
- Scoop, serve, and enjoy!
Notes
- This ice cream will last for about 2 months when covered in plastic wrap or stored in an airtight container in the freezer.
- You can use either raw almonds or roasted almonds in this recipe. Whatever you choose will not have a big effect on the final product.
- You can swap the miniature marshmallows out for ¾ cup of marshmallow fluff.
- It is important to gently fold in the marshmallows and almonds to prevent knocking out the air in the whipped cream. This can cause the added ingredients to sink to the bottom of the loaf pan.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 510Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 87mgSodium: 169mgCarbohydrates: 43gFiber: 2gSugar: 37gProtein: 10g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.