Rocky Road Ice Cream

    10 mins

    Who doesn't love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows.

    227 people made this

    Serves: 16 

    • 410g can sweetened condensed milk
    • 60g cocoa powder
    • 2 cups (500ml) double cream
    • 1 cup (250ml) single cream
    • 1 tablespoon (15ml) vanilla essence
    • 60g pecans, chopped
    • 60g marshmallows, chopped

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In a medium saucepan over low heat, heat condensed milk and cocoa, stirring, until smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool slightly. Stir in double cream, single cream and vanilla. Refrigerate until cold.
    2. Pour mixture into the canister of an ice cream maker and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

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    Reviews and ratings
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    Reviews in English (204)


    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)