Name: Homemade Rocky Road Ice Cream-No-Churn
Prep time: 20 min
Ingredients: 2 cups heavy cream, cold; 1 (14 oz) can sweetened condensed milk; 3/4 cup unsweetened cocoa powder; 2 teaspoons vanilla extract; Pinch of salt; 2 cups mini marshmallows; 1 cup chopped almonds or walnuts, toasted; 1/2 cup chocolate chips or chunks

This creamy, dreamy no-churn rocky road ice cream is packed with rich chocolate flavor, fluffy marshmallows, and crunchy nuts.

Count me in!

If you love rocky road but don’t have an ice cream maker, this recipe is about to become your new best friend!

This no-churn dessert is incredibly easy to make, requires just a few simple ingredients, and delivers that classic rocky road taste with the perfect balance of chocolate.

What is Rocky Road Ice Cream?

Rocky road is a classic ice cream flavor that originated in the United States and has a chocolate ice cream base with marshmallows and nuts.

Some versions also include chocolate chunks or a fudge swirl. The name “rocky road” refers to the bumpy, textured appearance created by all the delicious mix-ins.

Ingredients:

Ice Cream Base:

2 cups heavy cream, cold
1 (14 oz) can sweetened condensed milk
3/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
Pinch of salt

Mix-Ins:

2 cups mini marshmallows
1 cup chopped almonds or walnuts, toasted
1/2 cup chocolate chips or chunks

Instructions:

In a large bowl or stand mixer fitted with the whisk attachment, whip the cold heavy cream until stiff peaks form (3-5 minutes). Set aside.

Next, in a separate bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla extract, and salt until smooth.

Gently fold 1/3 of the whipped cream into the chocolate mixture to lighten it. Then add in the remaining whipped cream until incorporated, and there are no white streaks remaining.

Place in 1 1/2 cups of the marshmallows, 3/4 cup of the nuts, and the chocolate chips.

Pour the mixture into a 9×5-inch loaf pan. Smooth the top, then sprinkle with remaining marshmallows and nuts. Cover tightly with plastic wrap or a lid.

Freeze for at least 6 hours or overnight until firm.

I recommend letting stand at room temperature for 5-10 minutes before scooping. Store covered in the freezer.

Notes:

For easier scooping, run your ice cream scoop under hot water between scoops
Toast nuts at 350°F for 5-8 minutes for enhanced flavor
Ice cream keeps for up to 2 weeks in an airtight container

Tips & FAQs

Can I make this without nuts?
Absolutely! Just do not add the nuts, or you can replace them with more marshmallows or chocolate chips. Use seed butter cups for a nut-free version.

Do I have to toast the nuts?
Toasting is optional, but highly recommended! Toasted nuts have more flavor and stay crunchier in the ice cream. To toast, spread nuts on a baking sheet and bake at 350°F for 5-8 minutes, watching carefully so they don’t burn.

Why is my ice cream too hard?
No-churn ice cream can get very firm in the freezer. Let it sit at room temperature for 5-10 minutes before scooping.

Can I use low-fat or non-dairy alternatives?
For best results, use full-fat heavy cream and regular sweetened condensed milk. Lower-fat versions will cause an icy texture.

How long does this last in the freezer?
Stored in an airtight container, this ice cream will keep for up to 2 weeks. After that, it’s still safe to eat but may develop ice crystals and lose some texture.

Can I make this dairy-free?
Yes! Use full-fat coconut cream (chilled overnight) instead of heavy cream, and dairy-free sweetened condensed milk (or make your own with coconut milk and sugar). Use dairy-free chocolate chips.

My marshmallows got hard in the freezer. Help!
This can happen. To prevent it, make sure your ice cream base is well-chilled before adding marshmallows, and try to serve within a week. Some people prefer to add marshmallows right before serving.

Can I add a fudge swirl?
Definitely! Warm up some fudge sauce or chocolate syrup and drizzle it over layers of the ice cream mixture in the pan before freezing. Use a knife to gently swirl it.

Do I need to chill the bowl and beaters?
It helps! For the fluffiest whipped cream, chill your mixing bowl and beaters in the freezer for 15-20 minutes before whipping the cream.

Can I double this recipe?
Yes! Just make sure you have a large enough container for freezing, or divide between two loaf pans.

Supplies Used for This Recipe:

Stand mixer or hand mixer
Large mixing bowls
Whisk
Rubber spatula
9×5 inch loaf pan or freezer-safe container
Plastic wrap or airtight lid
Measuring cups and spoons
Baking sheet (for toasting nuts)

Enjoy your homemade rocky road ice cream! This creamy, chocolatey treat will be a hit with family and friends.

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