✔ Updated · step photos, a no-churn method and mix-in tips
Rocky road ice cream is deep chocolate ice cream packed with marshmallows, toasted nuts and chocolate chunks, and homemade is so much richer than the tub. I make mine with a dark chocolate custard that churns up silky and super chocolatey.
At a glance
The one tip that matters: Fold in the marshmallows and nuts after churning, not during. Added too early, the marshmallows break down and the nuts go soft.
Why You'll Love This Rocky Road Ice Cream
- Seriously chocolatey, with a dark chocolate custard base that scoops like gelato.
- Loaded with chunks, soft marshmallows, crunchy nuts and chocolate in every scoop.
- No machine? No problem, with a no-churn version below.
What Is Rocky Road Ice Cream?
Rocky road is one of the classic American ice cream flavors: chocolate ice cream with marshmallows and nuts. The “rocky” bits are the lumps of nuts and marshmallow, and it has been a scoop-shop favorite since the early 1900s.
Homemade lets you load it up as much as you like. I go heavy on mix-ins so every spoonful has a little of everything.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cook the custard to 160°F. That's the safe temperature for egg yolks, and it's also when the custard thickens. Stir constantly and keep it below a simmer, or you'll get sweet scrambled eggs.
- Chill it overnight. A really cold base churns faster and smoother with smaller ice crystals. I make the custard the night before, every time.
- Toast the nuts. Toast them at 350°F for 6 to 8 minutes and cool completely. Toasted nuts stay crunchy in the freezer much longer than raw ones.
- Use mini marshmallows. Big ones freeze into chewy lumps. Mini marshmallows stay soft and pillowy. Chop regular marshmallows into small pieces with oiled scissors if that's all you have.
- Soften before scooping. Homemade ice cream freezes harder than store-bought. Let it sit on the counter for 5 to 10 minutes and dip your scoop in hot water.
Homemade Rocky Road Ice Cream
10
servings30
minutes15
minutes440
kcal45
minutesHomemade rocky road ice cream: a rich dark chocolate custard made with milk, cream and egg yolks, cooked to 160°F, chilled, churned and loaded with mini marshmallows, toasted almonds or walnuts and chopped chocolate. Makes about 1 1/2 quarts.
Ingredients
- For the Chocolate Custard
2 cups whole milk
1 1/2 cups heavy cream
2/3 cup granulated sugar, divided
1/8 teaspoon salt
5 large egg yolks
7 ounces dark chocolate (60 to 70%), finely chopped
1 teaspoon vanilla extract
- For the Mix-Ins
1 cup mini marshmallows
1/2 cup almonds or walnuts, toasted and chopped
1/2 cup semisweet chocolate, chopped into chunks
Directions
- Make the Custard
- Freeze your ice cream maker bowl for at least 24 hours. Put the chopped dark chocolate and vanilla in a large heatproof bowl and set a fine strainer over it.
- Heat the milk, cream, 1/3 cup sugar and salt in a saucepan over medium heat until steaming and small bubbles form at the edge. Meanwhile, whisk the egg yolks with the remaining 1/3 cup sugar until pale.
- Slowly whisk about 1 cup of the hot milk into the yolks to warm them, then pour the yolk mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly with a spatula, for 5 to 8 minutes, until the custard thickens enough to coat the spatula and reaches 160°F to 170°F. Do not let it boil.
- Strain the hot custard over the chopped chocolate, let it sit for 1 minute, then whisk until smooth and glossy.
- Cool the bowl in an ice bath for 15 minutes, then cover and refrigerate for at least 4 hours or overnight, until very cold.
- Churn and Freeze
- Churn the cold custard in your ice cream maker according to the manufacturer’s directions, usually 20 to 25 minutes, until it looks like thick soft-serve.
- Fold in the marshmallows, nuts and chocolate chunks quickly, then spoon into a chilled container. Press parchment onto the surface, cover and freeze for at least 4 hours, until scoopable.
Notes
- This ice cream recipe can give you as many as 5 cups of ice cream, and you can double the proportions to make ice cream or a large-sized family.
- You can always add other toppings to the ice cream to make it more interesting and delicious. Chocolate syrup, chocolate shavings, and colorful sprinkles are just some of the ways to make it look great and taste better.
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Mix-In Swaps
- Nuts: almonds are classic, walnuts and pecans are great too. Leave them out for a nut-free version and double the chocolate chunks.
- Marshmallow swirl: swirl in 1/2 cup marshmallow creme instead of mini marshmallows for gooey ribbons.
- Brownie rocky road: fold in chunks of my Starbucks-style brownies.
- Milk chocolate: use milk chocolate in the base and cut the sugar by 2 tablespoons for a sweeter, milder ice cream.
More Frozen Treats
For more scoop-shop ideas, see my guide to ice cream flavors, find out what Superman ice cream is, or make homemade fudgesicles for an easy freezer treat.
Frequently Asked Questions
What is in rocky road ice cream?
Rocky road is chocolate ice cream mixed with marshmallows and nuts, usually almonds or walnuts. Many versions also add chocolate chunks. This recipe uses a dark chocolate custard base with mini marshmallows, toasted almonds or walnuts and chopped semisweet chocolate.
Is this a Ben & Jerry's rocky road recipe?
No. This is my own homemade rocky road, made in the chunky, loaded-with-mix-ins style that pint-shop ice creams are known for. Brands keep their recipes private, so I built this one from a classic chocolate custard with lots of marshmallows, nuts and chocolate.
Can I make rocky road ice cream without an ice cream maker?
Yes. Whip 2 cups of cold heavy cream to stiff peaks. Whisk a 14-ounce can of sweetened condensed milk with 1/2 cup cocoa powder, 2 ounces melted dark chocolate and 1 teaspoon vanilla, fold in the cream, then the mix-ins. Freeze for at least 6 hours.
Why is my homemade ice cream icy?
Usually the base wasn't cold enough before churning, it was under-churned, or it was stored uncovered. Chill the custard overnight, churn until thick, press parchment onto the surface and store it in the back of the freezer, eating it within about 2 weeks.
Can I add alcohol to rocky road ice cream?
A tablespoon of chocolate liqueur or bourbon keeps homemade ice cream a little softer, because alcohol doesn't freeze. It's optional and only for adults of legal drinking age; leave it out for kids and the ice cream is just as good, a little firmer.
great prize
Wow! That looks delicious and there would be nothing to compare with the homemade version. Am I right?
This looks amazing and I can’t wait to try it
Looks great. Shared to FB
Love Rocky Road but not too many places sell it so would love to make it!
oh, this looks so good, thanks for sharing.
This looks amazing!!!