Rocky Road Ice Cream
Stock your freezer with this rich, creamy, and delicious rocky road ice cream recipe! A silky chocolate ice cream base mixed with walnuts, chocolate chips, and mini marshmallows takes this ice cream to another level. Cool off all summer long with this homemade rocky road.
The History
Rocky road ice cream originated in Oakland, California where two ice cream makers hold a claim to the name. In 1929 Dreyer’s created a chocolate ice cream mixed with almonds and chopped marshmallows and dubbed it rocky road. Around the same time, Fenton’s, another ice cream maker in Oakland, created an ice cream with a chocolate base mixed with a rocky road-style candy bar.
Despite having competing origin stories the ice cream holds one notable importance. Rocky road ice cream was one of the first ice creams to feature a blend of mix-ins making it incredibly difficult to make and manufacture since more mix-ins increase the ice cream temperature and can cause a more icy frozen finish.
Key Ingredients You’ll Need
- Heavy cream and milk: Used in the chocolate cream base and the custard to make creamy and irresistible ice cream.
- Unsweetened cocoa powder: Dutch-process cocoa powder will give you the richest finish in this ice cream, but you can substitute unsweetened cocoa powder (like Hershey’s) if needed.
- Chocolate: Chopped bittersweet or semisweet chocolate takes this ice cream to the next level. Choose either based on your personal preference.
- Egg yolks: Used to make the custard to improve the stability of the ice cream.
- Walnuts: Chop the walnuts into small, bite-sized pieces to avoid large chunks that make it hard to freeze. You can also use pecans, almonds, or peanuts if you do not have walnuts. Alternatively, if you do not want nuts, substitute with additional chocolate chips and mini marshmallows.
- Mini Marshmallows: You can leave them whole or slice them in half for smaller bites of marshmallow goodness. You could also chop up large marshmallows if that’s all you have.
- Chocolate Chips: I use classic semisweet chocolate chips, but mini chocolate chips are also fantastic in this ice cream. You can swap in dark, milk, or white chocolate chips, or even chop up your favorite chocolate bar.
Step-By-Step Directions
This loaded rocky road ice cream features a creamy chocolate base prepared and churned in a typical way. Once churned, you stir in the marshmallows, walnuts, and chocolate chips at the end!
- Mix cocoa and cream: Warm cream and cocoa powder in a medium saucepan (#1). Whisk to blend then bring to a boil, whisking constantly.
- Add chopped chocolate: Remove from heat and add the chopped chocolate, stirring until smooth (#2). Stir in the remaining cup of cream.
- Transfer to large bowl: Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl. Set this aside.
- Heat milk and sugar: Warm milk, sugar, and salt in the same sauce pan. Whisk egg yolks in a separate medium bowl.
- Temper the eggs: Pour the warm milk into the egg yolks whisking constantly (#3). Scrape the warmed egg yolks back into the saucepan.
- Thicken custard: Stir constantly with a heatproof spatula until thickened (170°F on an instant-read thermometer).
- Strain into chocolate: Pour through the strainer and stir into the chocolate mixture until smooth, then stir in the vanilla (#4).
- Chill the chocolate ice cream: Stir until cool over an ice bath then chill the mixture thoroughly in the refrigerator (#5).
- Freeze in ice cream maker: Freeze in an ice cream maker according to the manufacturer’s instructions (#6).
- Fold in mix-ins: Once it’s finished churning, fold in the marshmallows, walnuts, and chocolate chips (#7 & 8).
Recipe Tips + Storage Instructions
- No ice cream maker? No problem! Check out my tutorial on how to make ice cream without an ice cream maker so you can get churn-quality ice cream every time!
- Storage: Keep your ice cream stored in a wide, flat airtight container. This allows for a quick freeze and reduces the size of the ice crystals while the ice cream freezes, leaving it nice and creamy.
- Shelf-Life: This creamy rocky road ice cream keeps for up to 2 months in the freezer for ultimate flavor and freshness.
Serving Suggestions
As if this chocolate ice cream could get any better, here are a few ways I love to dish it out and dress it up!
- Serve it in a waffle bowl!
- Top with homemade whipped cream.
- Pour homemade hot fudge over the top to serve.
- Scoop over a warm brownie.
Rocky Road FAQs
The name rocky road comes from the time period the ice cream was created in. Named after the stock market crashed in 1929, the name rocky road was given to the ice cream as something to give people a reason to smile during the great depression.
The base of a rocky road ice cream is made with chocolate ice cream. I use my life-changing, best-ever chocolate ice cream. Seriously… it’s that good!
A traditional rocky road ice cream features chopped almonds. My version uses walnuts since that’s what I grew up eating in the Marble Slab version of rocky road. I also use them in my Rocky Road Rice Krispie Treats! See some variations above for other nuts you can use in this recipe as well.
Frozen Desserts to Try Next
- Homemade Dairy Queen Ice Cream Cake
- Spumoni Ice Cream Terrine
- Classic Vanilla Ice Cream
- S’mores Ice Cream
- Jeni’s Milkiest Chocolate Ice Cream
Skip the store-bought and make your own rich and creamy rocky road ice cream at home! Packed with mini marshmallows, chopped walnuts, and chocolate chips this homemade ice cream is an absolute dream!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Rocky Road Ice Cream
Ingredients
- 2 cups (476 ml) heavy cream
- 3 tablespoons unsweetened Dutch-process cocoa powder
- 5 ounces (141.75 g) bittersweet or semisweet chocolate, chopped
- 1 cup (244 ml) whole milk
- ¾ cup (150 g) sugar
- Pinch of salt
- 5 egg yolks
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 1 cup (75 g) miniature marshmallows
- 1 cup (117 g) walnuts
- ½ cup (90 g) chocolate chips
Instructions
- Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
- Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (and reaches 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) Once the ice cream has finished churning, fold in the marshmallows, walnuts and chocolate chips.
Notes
- No ice cream maker? No problem! Check out my tutorial on how to make ice cream without an ice cream maker so you can get churn-quality ice cream every time!
- Swapping out the nuts. Use pecans, almonds, or peanuts if you do not have walnuts. Alternatively, if you do not want nuts, substitute with additional chocolate chips and mini marshmallows.
- Storage: Keep your ice cream stored in a wide, flat airtight container. This allows for a quicker freeze and reduces the size of the ice crystals while the ice cream freezes leaving it nice and creamy.
- Shelf-Life: This creamy rocky road ice cream keeps for up to 2 months in the freezer.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
I was looking for such a recipe requiring something other than or in addition to just cocoa powder. The chopped chocolate in this recipe accompanied with the cocoa powder definitely enhances the chocolate flavor. Not a fan of substituting real for fake anything, however, having to minimize my sugar intake, I intentionally used dark chocolate and substituted the sugar with erythritol sweetener (made half a recipe and used 1/2 c sweetener.) Honestly, was just as satisfied with the creamy chocolaty result.
Creamy and delicious! Took out the chocolate chips at the end and added a chocolate swirl in between layers of ice cream instead. Worth making 10/10
Awesome recipe! And honestly, everything I was craving. Thank you so much, for the experience! 10/10. Had a lot of fun making this today. :)
Wow, new site is awesome with browsing recipes. (Can easily view photos of dishes). Love it!
attempting to make this on sunday. do the marshmallows freeze and get hard once they go in the freezer? im trying to avoid that if possible.
Michelle, I made the rocky road ice cream on Friday. I had all of the ingredients (#no judgements! I have heavy cream and chocolate and marshmallows all the time!) The chilled base itself before it was frozen was so yummy I could have drunk the entire container as is, so I knew that the ice cream would be creamy and great. The texture was perfectly creamy and smooth. No grainyness like some other ice cream recipes. I love chocolate and this was a really terrific plain chocolate ice cream but with all of the added goodies it put it over the top. It was totally my fault but I think I added too many add-ins. I would definitely make this again and maybe leave out some of the goodies, or maybe add different ones. Now that the rain in the East (NYC) has finaly stopped it’s time to go outside even if it is only in the 50s. Def not beach weather. Enjoy the rest of the holiday.
This chocolate ice cream is so rich and creamy! Thanks for the recipe!
Thanks for the recipe!
What would the ingredient measurements be for a 6 qt maker?
Hi Andrew, This recipe makes 1 quart, so I would increase everything by six if you want to fill your ice cream maker.
Just Wow! My first attempt at home made ice cream and it was a hit. We may never buy store bought ice cream after this! The creaminess and velvety texture is sublime. We used unsalted roasted almonds instead of walnuts and used the KitchenAid ice cream attachment.
i made this without the use of nuts bc im not particularly fond of them and it turned out super delicious yum!!! thank you very much for sharing this recipe!!!!
Another amazing ice cream! This was fantastic, and satisfied the little girl who loved this as a kid – ME! I used choco fudge sauce instead of choco chips because I had some in the fridge to use up. So instead of a rocky road, it was more a lumpy laneway. lol. It was great, everyone who had a bowl wanted more. Now I have to pick out another one of your ice creams to try.
I made this ice cream last night. Oh my is it good. I love the creaminess of it and the deep chocolate flavor is fabulous. Thanks for sharing.
This was nothing short of amazing.
I used dark cocoa instead and it gave the ice cream this unbelievable earthiness and gravitas.
Don’t skip or deviate from any of the steps!!!!
Best rocky road I’ve ever had.
This is the 2nd recipe we made with our new ice cream maker, after baseline vanilla bean. Wow, did this kick plain-ole-vanilla’s butt! Thank you so much for the recipe. It’s the best rocky road I’ve ever had!
my all time favorite flavor. yum!
That looks fantastic! I am surprised there is no coconut or glace cherries in there though! Maybe the Australian Rocky Road is a bit different.
Just finished making milk chocolate ice cream with caramel swirls. Rocky road is one my absolute favorites and yours looks amazing!!! Great photo!!
omg this looks amazinggg! definitely going to try this recipe
Rocky road ice cream has been a family favorite ever since I was a kid. As much as I’ve been making ice cream and frozen treats lately, I can’t believe I haven’t made rocky road ice cream yet! That’s all changing next week, thanks to this recipe.
Rocky road is one of my favorite flavors, but I haven’t made it at home yet. Now I’ll have to give it a try. Yours looks great!
Rocky Road has always been one of my favorite Ice Cream flavors. So delicious!
Ahh what could be better on such a day??
7:34 am…already craving ice cream. This isn’t going to end well for swimsuit, I can tell.
Looks too good, i would like to have the bowl of ice cream all by myself.
How perfect this is…always my fav as a child:)
Oh Lord girl, this is just wrong! How am I gonna control myself from consuming the entire batch once I make it?
Sounds like the most lovely icecream I’ve seen in a while! Stunning flavors..Mmm!
wow, it’s 7am and I’m already drooling over this!
I made this today. I just couldn’t resist. I’ve made the chocolate before and then I made the chocolate and added a cup of organic peanut butter when melting in the chocolate. I also tried the tin roof sundae. The chocolate peanut butter one is my family’s favorite but this may top it.
Just finished making milk chocolate ice cream with caramel swirls. Rocky road is one my absolute favorites and yours looks amazing!!! Great photo!!
I haven’t had Rocky Road ice cream in forever. This is a must do. It does look really yummy!
I really wish I had an ice cream maker. I love rocky road so much, your addition of the chocolate chips sounds great.
I’ve got to get an ice cream maker. I love all your ice cream recipes
Oh wow! Your rocky road looks perfect!!!!
–
chasingjamesbeard.com
This looks spectacular!! I love Rocky Road & I too have an ice cream maker that is collecting dust. It just may be time to bust it out!!!
This looks fantastic! There is nothing quite like homemade ice cream…especially rocky road :)
You can’t go wrong with a GIANT bowl of Rocky Road ice cream….especially home made! xo
I would love to devour a bowl of this right now!
This would be perfect on a day like today! It’s so hot out!!
This looks so delicious. Just what I need to beat the heat that is on it’s way this weekend. I’ll have 2 scoops pleeease :)
Now you’ve done it, Michelle! I am simply going to have to make this and I can guarantee it will be gone in one evening.
That’s neighborly love. =)
YUMMY. One of these days I need to get an ice cream maker so I can make this!
Ahhh, Rocky Road Ice Cream…I love love love this flavor!! I printed this recipe for this summer (assuming that seattle has a summer…it is freezing).
Must… get… ice cream maker.
This sounds so delicious and I was just lamenting that I hadn’t used the old ice cream maker for over a year!
This ice cream looks amazing! Can’t wait to break out my ice cream maker and start making some from scratch!