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Easy Rocky Road Ice Cream – No Ice Cream Maker Required!
- 2 C Heavy Cream (chilled) place in the freezer for 5-10 minutes
- 14 oz can Sweetened Condensed Milk
- ¼ C Unsweetened Cocoa Powder
- ¼ C Chocolate covered Almonds – chopped or sliced if large
- Marshmallow Ice Cream Topping
Place the bowl and whisk of stand mixer in the freezer for about 15 minutes (or any bowl and whisk or beaters)
Pour sweetened condensed milk in a separate bowl and sift in cocoa powder. Whisk to thoroughly combine.
Remove whisk and bowl from freezer. Pour in heavy cream and beat until stiff peaks form. Scrape down the sides, as necessary.
Gently fold the whipped cream into the cocoa mixture. Don’t stir. Folding keeps it light and fluffy.
In a container, pour a small amount of the ice cream mixture. Top with some of the almonds and then drizzle a small amount of the marshmallow topping. Repeat until no ice cream mixture remains.
Insert a knife or spatula into the ice cream mixture and gently move it through to distribute the marshmallow. Don’t stir.
Cover the container with a lid or plastic wrap and place in the freezer for 4-6 hours or until mixture is firm.
Serve as you would regular ice cream, but be careful, this is over the top! Use kiddie cones! Try with my Cinnamon Sugar Tortilla Chips! They are Amazing with ice cream!!!