Rocky Road Ice Cream
Rocky Road Ice Cream is a timeless favorite, but I wanted to put my own spin on this beloved chocolate, nut, and marshmallow combination. Traditionally, rocky road is made with dark chocolate ice cream and mini marshmallows, but my version takes a creamier, smoother approach by using a rich milk chocolate base and swirls of luscious marshmallow cream instead of mini marshmallows. This allows for a more velvety texture, with pillowy ribbons of marshmallow melting perfectly into every bite.
The name "Rocky" Road has a special meaning for us as Coloradans—we see the majestic Rocky Mountains in the distance every day, and this ice cream is a tribute to our home and its natural beauty. Our spelling is unique, just like our recipe, which balances the boldness of chocolate with the crunch of toasted almonds and the creamy sweetness of marshmallow. Every scoop delivers the perfect harmony of flavors and textures, making it a nostalgic yet innovative take on a true classic. Whether enjoyed in a cone, a bowl, or topped with extra chocolate drizzle, this Rocky Road Ice Cream is a rich, comforting, and Colorado-inspired treat that chocolate lovers won’t be able to resist!
Ice Cream Recipe
Download Digital Recipe
Ingredients
- 3 ½ cups cream base
- 1 Tbsp cocoa Powder
- 2 Tbsp water
- 2 oz Baker's semi-sweet chocolate
- ¼ cup whole almonds (chopped)
- Marshmallow cream
- ¼ cup water
- ¾ cup sugar
- ¾ cup corn syrup
- 3 egg whites
- ½ tsp cream of tartar
- 2 tsp vanilla extract
- ¼ cup cocoa powder
- ¼ cup water
Instructions
Marshmallow Cream:
- In a saucepan over medium heat combine water, sugar, and corn syrup. Whisk occasionally.
- Heat the mixture until a candy thermometer reaches 240 degrees fahrenheit.
- While the sugar mixture is heating, beat egg whites and cream of tartar with a stand mixer or hand mixer. Beat on medium high setting until soft peaks form.
- Take sugar syrup mixture off heat when it reaches 240 degrees fahrenheit.
- With the mixer on low, slowly pour hot sugar syrup into the soft peak egg whites.
- When all the sugar syrup is added turn the mixer to medium high speed and whip until you have stiff peaks.
- Add vanilla at the end and beat until incorporated.
- The marshmallow cream will be thick and glossy.
- Store in an airtight container for two weeks.
Chocolate Mix:
- Chop 2 oz of Baker’s semi-sweet chocolate in the chunks and place in a saucepan, set aside.
- In a small bowl combine 1 Tbsp cocoa powder and 2 Tbsp water to make a slurry. Mix until no lumps remain.
- Add slurry to saucepan and turn heat to low. Whisk the mixture until it is all combined and smooth. Be careful not to burn the chocolate.
- As soon as it is smooth, take it off the heat and pour into a medium sized clean bowl.
Ice Cream:
- In the bowl mix cream base and chocolate.
- Add the cream base to the chocolate mix and whisk to fully combine.
- Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
- Turn off the machine and remove the dasher. Layer marshmallow cream and chopped almonds into an ice cream container.
- Cover and freeze for 8 hours or overnight.
