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Me!!), but who invented it is a bit of a mystery-and a bone of contention. Pretty much everyone agrees that this scrumptious ice cream flavor originated in Oakland, California (not to blow your mind or anything, but guess what else originated in Oakland, California.
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Rocky Road Ice Cream is said to be the granddaddy of all mix-in ice creams! Believe it or not, before its invention in 1929, people didn’t even think for a second about mixing bits of crunchy, chunky, creamy, chewy delightfulness into their creamy ice creams. What’s the story behind Rocky Road Ice Cream? This Rocky Road Ice Cream is a mix-and-freeze version with sweetened condensed milk to give it substance in the absence of an egg-yolk-based custard. So much so that I wrote an entire book about it- The Homemade Ice Cream Recipe Book! I’ve got a recipe for a custard-based Rocky Road Ice Cream in the book, but this one is even simpler. As an Amazon Associate, I earn from qualifying purchases. Cold, creamy, sweet, and silky chocolate ice cream is studded with mini marshmallows, toasty nuts, and chunks of chocolate for an explosion of texture and flavor. If you want to experiment with this recipe, you can leave out the cocoa and mix in any other fruit, nuts, or other add-ins you can think of.Rocky Road Ice Cream is summer in a bowl. So just transfer any leftovers to a sturdier container.) Freeze the rocky road ice cream until it’s firm enough to scoop, which should be about 4-6 hours, depending on the temperature of your freezer.Īnd that’s it! Five ingredients, ten minutes of work, a few hours of impatient finger tapping, and you have a luscious, rich, chocolatey ice cream packed with soft marshmallows and crunchy almonds. (That’s not a good long-term storage solution, though, because it doesn’t prevent freezer burn or bad odors from creeping in. You could also just freeze it in the bowl you mixed it in, covered very well with plastic wrap. Scrape your ice cream mixture into a large plastic container with a tight-fitting lid. I’m sorry! Don’t throw things! Patience is a virtue! Now…don’t be mad…but I might have neglected to mention a teensy, tiny detail. When you’re finished your mixture should be without any streaks of chocolate or whipped cream. This ice cream gets its texture from the softly whipped cream, so you don’t want to stir it too vigorously and deflate the cream. It should have a lot of body and hold peaks when you drag the whisk through it, but it should still be soft and not firmly whipped or, even worse, curdled and buttery.Īdd the cocoa mixture to the bowl of whipped cream…
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Using the whisk attachment, whip the cream on medium-high speed until it forms gentle peaks. Pour the cream into the bowl of a stand mixer or just any large bowl, if you’re using a hand mixer. You might be tempted to forget about ice cream and just eat this chocolate slurry with a spoon, and although I can tell you from experience that it IS delicious, I promise that the ice cream will be worth the self-control. Stir until the marshmallows and almonds are well-distributed in the condensed milk, and are covered with chocolate. …but as you continue whisking, the cocoa will eventually combine with the milk, and you’ll be left with a shiny, smooth, darkly chocolatey mixture.Īdd the miniature marshmallows and the chopped almonds to the cocoa mixture, and stir them together. Whisk them together until the cocoa has dissolved into the condensed milk. Place the condensed milk in a bowl, and add the unsweetened cocoa powder. I should also add that you can use roasted unsalted almonds instead of the salted kind–you just don’t want raw almonds, because they don’t have enough flavor or crunch. They don’t need to be in small pieces, but giant whole almonds are a little tough to eat in ice cream, so chop them roughly to make them more manageable. 3/4 cup roasted salted almonds (you could also use walnuts, pecans, or even hazelnuts)īegin by coarsely chopping the almonds.
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