About this recipe: Who doesn't love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows.
I used non-fat sweetened condensed milk and half and half instead of the heavy and light cream. Excellent!!...and that's coming from someone who's favorite ice cream is Baskin Robbins Rocky Road! - 22 Jun 2006 (Review from Allrecipes US | Canada)
We love this ice cream. Since getting my ice cream maker last Christmas, I've discovered that we prefer ice cream made without eggs over the kind you make with eggs (more of a "custard"). The kind without eggs taste like Bryer's ice cream. This is, actually, better than Bryer's! I use chocolate covered almonds (like in Bryer's rocky road) in place of the pecans. An excellent chocolate ice cream by itself (with out nuts and marshmallows) and can be used as the base of any chocolate based ice cream. Try it, you'll love it! - 05 Aug 2007 (Review from Allrecipes US | Canada)
Great Taste. I tried the marshmallow crème like someone else on here had suggested and it didn't work well. It stayed in one big hunk instead of swirling throughout the ice cream. Next time we will use mini-marshmallows. We used half and half instead of heavy cream to cut out some of the fat. Made the ice cream a thinner consistency, but after freezing it hardened up and tasted great. This recipe also makes a perfect amount of ice cream. I used my Kitchen aid ice cream maker. - 01 Aug 2006 (Review from Allrecipes US | Canada)