Homemade Rocky Road Ice Cream is creamy chocolate and almond-flavored ice cream loaded with chewy marshmallows, crunchy almonds, and flecks of chocolate.
Ice cream is the perfect way to celebrate nearing the end of summer. (For those of us living in the desert, the end of summer is a serious reason to celebrate!)
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
If you’re new to homemade ice cream and all of the deliciousness that awaits you, I recommend starting with The Best and Easiest Ice Cream recipe. It’s perfect both for ice cream makers and for making ice cream without a machine.
If you’re a fan of rocky road, you’ll want to try Rocky Road Fudge and Rocky Road Chocolate Bark too!
Rocky Road Ice Cream Recipe
- Whisk together the sugar, cocoa, and salt in a medium-size saucepan. Add the cream and milk, stir, and bring to a boil over medium-high heat while stirring frequently. Lower the heat and simmer for 2 minutes.
- Remove from the heat and add the chocolate chips, vanilla, and almond extract. Stir to dissolve the chocolate. Let cool and then refrigerate for at least 6 hours, until cold.
- Pour the chilled mixture into your ice cream machine and freeze according to the manufacturer’s instructions.
- When it has finished churning, transfer to an airtight container, add the marshmallows and almonds and stir to combine. Cover and freeze until ready to serve.
And as you likely already know, I could never have enough ice cream in my life. For more awesome ice cream recipes, check out our current favorites!
- Sean’s choice – Spicy Chocolate Ice Cream
- My choice – Lemon Ice Cream
- Sam’s choice – Apple Crisp Ice Cream
- Ben’s choice – Classic Vanilla Ice Cream with Chocolate Sauce (or this Rocky Road!)
- Nate’s choice – Fluffy Strawberry Ice Cream
- Everyone loves – Chocolate Chip Cookie Dough Ice Cream
Rocky Road Ice Cream
Ingredients
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/8 teaspoon fine sea salt
- 1 1/2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup sliced almonds
- 1 cup miniature marshmallows
Instructions
- Whisk together the sugar, cocoa, and salt in a medium-size saucepan. Add the cream and milk, stir, and bring to a boil over medium-high heat while stirring frequently. Lower the heat and simmer for 2 minutes.
- Remove from the heat and add the chocolate chips, vanilla, and almond extract. Stir to dissolve the chocolate. Let cool and then refrigerate for at least 6 hours, until cold.
- Pour the chilled mixture into your ice cream machine and freeze according to the manufacturer's instructions.
- When it has finished churning, transfer to a freezer-safe airtight container, add the marshmallows and almonds and stir to combine. Cover and freeze until ready to serve. Enjoy!
Nutrition
{originally published 8/20/15 – recipe notes and photos updated 4/20/22}
Caron Yeaman says
Absolutely delicious ice cream and very easy too. Thanks for this
Mary Younkin says
I’m so happy you like the ice cream, Caron!
Stella says
Do I have to put it the the fridge for 6 hours or could I put it in the freezer for less time or until it’s cold?
Mary Younkin says
It will definitely work in the freezer. The only goal here is to chill the mixture, Stella.
Jeanine says
Rocky road ice cream is one of my favorite ice cream. It’s been hard trying to find rocky road or ice cream at my local grocery stores due to the pandemic. Seem like everyone was buying up all the ice creams. So, I decide to look for recipes for homemade ice cream and went and purchased me a ice cream maker. This was the first rocky road ice cream recipe I came across and this recipe is great. No more store brought ice cream for me 😊
Mary Younkin says
I’m so glad that you like the recipe, Jeanine!
Courtney says
I’m an American living in West Africa, so it’s nearly impossible to find high quality ice cream, let alone rocky road ice cream. I made this today, and it still needs to firm up a bit more in the freezer, but having already licked the spatula and tested a couple spoonfuls, I can say it is undoubtedly the BEST rocky road ice cream I’ve ever tasted! I did make a few tiny modifications: decreased the almond extract to 1/4 tsp (to make it more subtle), toasted the almonds (whole almonds chopped into large chunks), and used about 90 grams of a semisweet chocolate bar (because chocolate chips aren’t sold over here). Thank you SO much for this great recipe!!
Mary Younkin says
I’m so very happy to hear this, Courtney!
Margaret Dixon says
Hi, I have a question for you. Do you need to heat the ingredients up first or can I just mix them well and add to churn bowl? This sounds amazing and I can’t wait to try it!! Thanks so much!!
Mary Younkin says
For this recipe, you will need to heat them to make sure the chocolate combines smoothly. You can certainly try it without heating the mixture, but it may turn out a bit gritty.
Margaret Dixon says
Ok, thanks for that info, now one more question…..does it matter if I use full fat milk or does 2 % work? I don’t want it to have ice crystals.
Margaret says
Does it matter if you use 2% milk or full fat milk?
Mary Younkin says
It’ll be fine with either one, Margaret.
Brad NOAH says
My Son used to work for Blue Bell and he swears this Rocky Road ice cream is exactly like they make if not better!! Great recipe!! Thanks!!
Mary Younkin says
Awe! That’s great to hear, Brad.
Stefany says
Can you clarify how much 1 serving is in this case? 1 cup? 1/2 cup? I find that different recipes have different definitions a serving. Thanks!
Mary Younkin says
Typically an ice cream serving is 1/2 – 2/3 cup. To determine the serving size with most recipes, you’ll divide the total amount into the number of servings listed.
R Hughes says
I’ve made this twice. Excellent recipe. First time I followed to a T using Dutch coca. Loved it. So made another batch. This time I used half Splenda half sugar. And added a combo of rum, vanilla & almond extracts. I think the rum gave it a really unique twist. Also using the Splenda didn’t alter the taste.
Love love this recipe. Thank you so much!
Mary Younkin says
I’m so glad you like it!
Jen says
When made with plant based heavy cream and almond milk this was by far the best nondairy ice cream I’ve ever had, including store bought or made in a restaurant. It probably wasn’t your intention to make it work with plant based ingredients but it works so well with those substitutions! Thank you for the recipe.
Mary Younkin says
Jen – I am so glad you found a way to make it work for you. Thank you for letting me know.
Sandy says
Can you make chocolate mixture ahead and refrigerator 48 hrs in advance? And can you double recipe to make a gallon?
Mary Younkin says
Yes to both questions, Sandy. The recipe multiplies nicely and it can be held in the fridge for a couple of days without any issue.
Cathy Jones says
I made my base last night. It looks like pudding. Is it suppose to?
Mary Younkin says
Go ahead and put it in your ice cream maker you should be just fine.