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–+ servings
My homemade rocky road ice cream is a deliciously creamy chocolate ice cream packed with plenty of chocolate chips, mini marshmallows, digestive biscuit pieces and chopped almonds for amazing flavour and texture in every bite! Recipe by movers and bakers
5 from 1 vote

Homemade Rocky Road Ice Cream

My creamy chocolate rocky road ice cream is packed with plenty of choc chips, mini mallows, biscuit chunks and almonds. Using a simple condensed milk and double cream base, it’s the ultimate easy summer dessert that stays perfectly soft and scoopable every time!" Deliciousness in every bite!
Servings 14 servings
Prep Time 15 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 600 ml (2 ½ cups) double (heavy) cream
  • 397 g (14 oz) condensed milk
  • 1 tsp vanilla
  • 0.5 tsp salt
  • 50 g (¼ cup + 3 tbsp) cocoa powder
  • 100 g (½ cup + 1 tbsp) chocolate chips
  • 60 g (1 cup + 1 tbsp) mini marshmallows
  • 90 g (½ cup + 2 tbsp) almonds, roughly chopped
  • 6 digestive biscuits, roughly broken

Instructions

  • Pour the double cream, condensed milk, vanilla, salt and cocoa powder into a large mixing bowl. Beat the mixture using an electric hand whisk until it turns thick and stands in soft peaks when the beater is lifted. This takes me about 3-4 minutes with my hand held electric mixer.
  • Reserve a little of each of the add ins, then tip the rest in. I used chocolate chips, mini marshmallows, broken digestive biscuits and chopped almonds. See my notes below for other ideas of add ins too. Fold everything together until evenly combined.
  • Spread the chocolate ice cream mixture into the freezer safe container and smooth over the top. Sprinkle the remaining add ins over the top to decorate. Place the lid on, if the container has one.
  • Freeze ice cream mixture for at least six hours, ideally overnight. When you are ready to indulge, make sure to remove the container from the freezer about ten minutes before scooping for it to soften slightly. Enjoy!

Notes

  • Using vanilla in making no churn ice cream helps make it a little softer, and so easier to scoop.
  • Ensure the cream used will whip to stiff peaks when making this ice cream. If you use something that will not whip up, you will end up with a tasty but rather runny mess!
  • Always keep the cream in the fridge to keep it cold right until you are ready to use it. This helps the cream whip up a lot quicker, and gives wonderfully soft whipped peaks to the cream.
  • Remove the ice cream from the freezer a few minutes before you want to enjoy it. Dip the ice cream scoop or spoon in a mug of boiling water before scooping. Dry it off then scoop the ice cream. This warming of the utensil helps it glide through the ice cream, making it a whole lot easier to create perfectly beautiful scoops of ice cream! Dip and wipe down the tool between scoops to give clean scoops of rocky road ice cream every time.
    • Author: Andrea
    Calories: 289kcal
    Course: Dessert
    Cuisine: American, British
    Keyword: Condensed Milk Ice Cream Recipe, Easy No Churn Chocolate Ice Cream, Homemade Rocky Road Ice Cream, Kid-Friendly Ice Cream Recipes, No-Bake Chocolate Desserts, No-Churn Whisking Method, Rocky Road Ice Cream without Ice Cream Maker

    Nutrition

    Calories: 289kcal