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Home / Recipes
50 minutes
4.69 from 16 votes
31 Comments

Homemade Rocky Road Ice Cream

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by: Joanna Cismaru
05.13.20
Updated: 12.26.20

This post may contain affiliate links. Please read my disclosure policy.

I scream, you scream, we all scream for ice cream!  This Homemade Rocky Road Ice Cream is rich, creamy and delicious – the perfect summer treat. And the perfect fall, winter, and spring treat – because, ice cream! 

two beautiful ice cream cups topped with homemade rocky road ice cream

So I’m almost certain at one point or another each and everyone of us got to experience the ice cream truck. Am I right? You could hear the ice cream song playing from a mile away and sure enough it was only a matter of time before it was coming around the corner and pulling into a parking space on your street. Now as excited as I’ve always been about the ice cream truck and the ice cream song – nothing makes me more excited than making my own homemade ice cream!

Not only is this rocky road ice cream pretty traditional, it’s also my all time favorite ice cream! Chocolate, crunchy nuts, and gooey marshmallows- can you blame a girl? This ice cream is rich, creamy and has a perfect blend of flavors and textures. And not to worry about the two week expiry date, I promise it won’t last that long anyway!

freshly made rocky road ice cream in a loaf pan right out of the freezer with an ice cream scoop scooping some out

What is rocky road ice cream

It has been said that the rich chocolate, nuts, and marshmallow combination was first invented and named Rocky Road in the late 1920’s during the Great Depression. Today there are many variations from the original, but it seems the most favorite by far includes the basics: almonds and marshmallows mixed in chocolate ice cream. So while keeping the traditional one in mind, I’m going to put just a little bit of my own spin on it!

What equipment do I need to make rocky road ice cream?

Making ice cream is a labor of love! You’ll need one of these two appliances; an attachment to your already existing mixer or an actual ice cream maker. And yes, it is going to require a solid effort and maybe a little bit of patience – but it is worth it!

Ingredient Notes

a bunch of dark chocolate all chopped up on a cutting board
  • Milk – I used 3.25%, but you can use whatever percentage you like.
  • Heavy cream – For thickness.
  • Salt – This helps the temperature of our ice cream get colder.
  • Vanilla extract – Any brand of choice will do.
  • Sugar – I’m using white granulated sugar in two separate portions of 1/3 cup.
  • Egg yolks – We need 5 egg yolks – watch out for shells!
  • Chocolate liquor – Any brand you can find will work.
  • Dark Chocolate – Chopped.
  • Chocolate – Semi-sweet and chopped.
  • Marshmallows – You can use mini marshmallow or large chopped marshmallows.
  • Nuts – This recipe calls for walnuts, but almonds would also be a great choice, chopped please!
a beautiful bouquet of yellow daisies in a brown vase

How to make rocky road ice cream

To prepare for this recipe, you’re going to want to place the attachment bowl for your mixer into the freezer the day before you plan to make the ice cream.

  1. In a medium sauce pan: Over medium-low heat, combine milk, heavy cream, salt, vanilla, and a portion of granulated sugar and bring to a boil, while stirring occasionally.
  2. In a medium bowl: As the milk mixture comes to a boil mix together egg yolks and remaining portion of granulated sugar. Whisk until pale yellow color is achieved.
  3. Combine mixtures: When milk mixture has reached a boil, whisk half of the hot milk mixture into the egg mixture 1/3 cup at a time. Then pour the tempered egg mixture back into the sauce pan and whisk.
  4. Thicken mixtures: Place the sauce pan back over medium heat and cook until it becomes hot enough and thick enough to coat the back of a spoon. It should take about 12 minutes, stirring occasionally and making sure not to bring to a boil.
  5. Add chocolate: Combine dark chocolate and chocolate liquor in a medium size bowl. Then strain the egg/milk mixture in and whisk until chocolate is fully incorporated, smooth and thick. This is your ice cream mixture!
  6. Cool the ice cream mixture: Make an ice bath with ice cubes and water. Place the bowl holding the ice cream mixture into the ice bath and then put into the fridge for about an hour or until it is completely cooled.
  7. Assemble appliance: Put together your ice cream maker or gather the attachment bowl for your mixer and assemble.
  8. Churn the ice cream: Turn the maker or mixer on low speed and pour the ice cream mixture into the bowl. Churn for 20 – 30 minutes – this is going to be dependant on your machine.
  9. Add the goodies: When the ice cream is done, add in marshmallows, walnuts, and semi sweet chocolate and churn for another minute.
  10. Storage: Pour the ice cream into a freezable container and let it chill for several hours or until firm.
two beautiful ice cream cups topped with homemade rocky road ice cream

Other ingredients you can add

You can get creative if you like! Personally I wouldn’t go crazy overboard, because I mean why mess with a good thing? But here are some suggestions for substitutions or additions:

  • White chocolate
  • Nuts – Any nut of your choice.
  • Flavored chocolate chips; butterscotch, caramel, peanut butter.

Leftovers

Homemade ice cream will stay good in the freezer for about 2 weeks, in an airtight container. After the 2 week mark, you may notice your ice cream becoming grainy in texture and growing ice crystals.

two beautiful ice cream cups topped with homemade rocky road ice cream

Craving more chocolate tecipes?  Try these:

  • Chocolate Zucchini Bread 
  • Nutella Fudge
  • German Chocolate Cake
  • Bounty Bars
  • Chocolate Rum Balls
  • Chocolate Cinnamon Cake
  • Easy Chocolate Fudge
  • No Bake Peanut Butter Chocolate Bars

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

two beautiful ice cream cups topped with homemade rocky road ice cream

Rocky Road Ice Cream

4.69 from 16 votes
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Author: Joanna Cismaru
Serves: 10
Print Pin Rate
I scream, you scream, we all scream for ice cream!  This Homemade Rocky Road Ice Cream is rich, creamy and delicious – the perfect summer treat. And the perfect fall, winter, and spring treat – because, ice cream! 

Equipment

  • KitchenAid Ice Cream Maker Attachment
  • Cuisinart Ice Cream Maker

Ingredients

  • 2 cups milk I used 3.25%
  • 1 ½ cups heavy cream
  • ⅛ tsp salt
  • 1 tsp vanilla extract
  • ⅓ cup sugar
  • 5 egg yolks
  • ⅓ cup sugar
  • 7 oz dark chocolate chopped
  • 1 tbsp chocolate liquor
  • ½ cup marshmallows chopped
  • ½ cup walnuts or almonds, chopped
  • ½ cup chocolate chopped
US Customary – Metric

Instructions

  • Place the ice cream attachment bowl in the freezer, the day before making the ice cream.
  • Add milk, heavy cream, pinch of salt, 1 tsp vanilla extract and ⅓ cup of sugar to a medium sauce pan, place over medium-low heat and bring it to a boil stirring occasionally.
  • While the milk mixture comes to a boil, add the egg yolks and ⅓ cup of sugar to a medium size bowl and whisk until the mixture turns a pale yellow.
  • Once the milk mixture has come to a boil, whisk ⅓ cup at a time of the hot milk mixture into the egg mixture. Continue to add the hot milk mixture to the egg mixture until you have about ½ of the milk mixture left.
  • Pour the tempered egg mixture back into the sauce pan and whisk. Place the pot back onto the stove over medium heat and cook until it's hot enough and thick enough so that it coats the back of the spoon, mine took about 12 minutes. You will have to stir it occasionally and also make sure that mixture does not come to a boil.
  • Add the 7 oz of dark chocolate and the chocolate liquor to a medium size bowl. Strain the egg/milk mixture into the bowl with the chocolate. Whisk thoroughly until the chocolate is fully incorporated and mixture is smooth, it should also be quite thick.
  • Make an ice bath in a large bowl with ice cubes and water. Place the bowl with the ice cream mixture into the ice bath bowl and place it in the fridge and let it cool completely, about an hour in the fridge.
  • Assemble your ice cream maker, or add the ice cream attachment to your mixer. Turn it on low speed and pour the ice cream mixture into the ice cream bowl. Churn it for about 20 to 30 minutes, it depends on your ice cream maker. When the ice cream is done, add the marshmallows, nuts and chocolate pieces and continue churning for another minute or so.
  • Pour the ice cream into a freezable container and let it chill for several hours until firm.

Recipe Notes

  1. This makes about 5 cups of ice cream.
  2. Homemade ice cream will stay good in the freezer for about 2 weeks, in an airtight container. After the 2 week mark, you may notice your ice cream becoming grainy in texture and growing ice crystals.

Nutrition Information:

Serving: 0.5cupCalories: 448kcal (22%)Carbohydrates: 35g (12%)Protein: 7g (14%)Fat: 32g (49%)Saturated Fat: 17g (106%)Cholesterol: 152mg (51%)Sodium: 77mg (3%)Potassium: 294mg (8%)Fiber: 3g (13%)Sugar: 27g (30%)Vitamin A: 741IU (15%)Vitamin C: 1mg (1%)Calcium: 112mg (11%)Iron: 3mg (17%)
Course:Dessert
Cuisine:American
Keyword:homemade ice cream, rocky road ice cream
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Amy says

    May 14, 2020 at 6:23 am

    Every time I make custard style ice cream, it tastes like cooked eggs. I can literally never do it properly. This ice cream looks SO INCREDIBLY GOOD, I might try again. Thanks for the recipe!

    Reply
    • Jo Cooks Team says

      May 14, 2020 at 9:43 am

      I think you’ll be really happy with the result! Enjoy 🙂

      Reply
  2. SpicyNiblet says

    June 8, 2019 at 12:32 am

    Made this recipe tonight and the ice cream is rich and completely decadent. Question about the recipe: ingredients call for 1/3 C sugar, but two steps have you using 1/3 C sugar. Which is it?
    I will rate after it has a chance to firm up in the freezer!

    Reply
    • Joanna Cismaru says

      June 10, 2019 at 10:30 am

      There are actually 2/3 cups of sugar in total but I listed them separately in the order that they are used, that’s why you see it twice in the instructions, it’s also twice in the ingredients.

      Reply
  3. peter says

    May 22, 2019 at 1:21 am

    5 stars
    Thank you so much…

    Reply
  4. Maria says

    October 24, 2018 at 4:43 am

    5 stars
    This ice cream looks so good!! I actually got an ice cream maker for my birthday few years ago, and I ain’t gonna use it until I move out, and this really inspired me! can’t wait til I can start making my own ice creams, because I also love it all year around 🙂
    Those look just amazing! I am also a big fan of ice cream, but never seem to buy it.My mom just got an ice cream maker, I might have to borrow it to make that one! Yum! 🍨

    Reply
  5. Lily says

    September 26, 2018 at 8:54 am

    This ice-cream looks soooo yummy!and delicious! Great post 🙂 x
    It’s never too late for ice cream. 😉 One of my favorite flavors!! 🙂

    Reply
  6. Munira says

    August 28, 2018 at 11:49 am

    Can I omit chocolate liquor?

    Reply
    • Joanna Cismaru says

      August 29, 2018 at 11:44 am

      Absolutely! It’s just there to intensify the chocolate flavor.

      Reply
      • Munira says

        August 29, 2018 at 12:18 pm

        Thank you.. is there any other thing we have to use to replace it?

      • Joanna Cismaru says

        August 29, 2018 at 12:28 pm

        Yeah, you could use a bit of espresso coffee for a non alcoholic version, or some Kahlua would also be nice.

      • Munira says

        August 29, 2018 at 11:25 pm

        5 stars
        Thank you so much…

  7. Cristi says

    December 31, 2017 at 5:28 am

    The last 1/2 c of chocolate, is that any type of chocolate or is that also dark chocolate?

    Reply
    • Joanna Cismaru says

      December 31, 2017 at 9:58 am

      I actually still used dark chocolate but that can be anything you like.

      Reply
      • Cristi says

        December 31, 2017 at 4:09 pm

        Thank you for the quick response! I finally found chocolate liquor and I’m excited to try this recipe!

  8. Judy says

    June 12, 2017 at 3:48 pm

    what is the chocolate liquor and where would I fine this want to make the rocky road ice cream

    Reply
    • Joanna Cismaru says

      June 12, 2017 at 5:16 pm

      You can find it at the liquor store. 🙂

      Reply
  9. Dixie Wiley says

    December 27, 2016 at 9:59 am

    5 stars
    I just made the Rocky Road Ice Cream for my husband as part of his Christmas. It tasted just like the Rocky Road Ice Cream from Haagen-Dazs that I haven’t found in grocery stores for months. Dusted off our ice cream maker… wasn’t sure it would still work… whipped it up nicely. I used chopped walnuts which i enjoyed the texture instead of the almonds that Haagen-Dazs uses.

    Reply
    • Fenne Kieken says

      December 27, 2016 at 10:45 am

      Thanks for posting your comments and letting us know. We love this recipe too and think it tastes as good if not better because we made it ourselves. Glad you dusted off your ice cream maker and gave it a try. Enjoy!

      Reply
  10. Cat says

    September 21, 2015 at 2:20 pm

    3 stars
    This recipe is amazing!
    So good that I didn”t even take a photo of it…

    Reply
  11. NANCY says

    July 11, 2015 at 2:00 pm

    The Rocky Road ice-cream was AMAZING!!!! ate the whole batch!

    Reply
    • jo says

      July 11, 2015 at 2:12 pm

      I’m glad you guys liked it 🙂 Time to make some more now!

      Reply
    • peter says

      June 20, 2019 at 7:31 pm

      Absolutely! It’s just there to intensify the chocolate flavor.

      Reply
  12. Nagi@RecipeTinEats says

    July 10, 2015 at 4:30 pm

    5 stars
    I was WAITING for the Ice Cream Queen to rear her head and deliver!! 🙂 I so remember the ice cream truck, and dashing out to get my soft serve cone coated with sprinkles!!!

    I wish I had an ice cream machine, but I’m wondering if I can convert these flavours into a no churn version. 🙂 Will try and shall report back!

    Reply
    • jo says

      July 10, 2015 at 4:45 pm

      LOL it was bound to happen this summer! You probably could, can’t wait to hear from you if you do. 🙂

      Reply
  13. mila furman says

    July 10, 2015 at 8:10 am

    Jo Lambada really? I want to come to your neighborhood!! Do you get free ice cream if you can do the lambada? Because I would def win at that! I love rocky road! This looks decadently smooth and creamy! Absolute perfection!

    Reply
    • jo says

      July 10, 2015 at 9:03 am

      Hmm…haven’t tried that before, but maybe it’s worth doing the lambada for a free ice cream, eh?

      Reply
  14. Maureen | Orgasmic Chef says

    July 9, 2015 at 6:13 pm

    5 stars
    I love rocky road ice cream but I’ve never made it myself. I’m going to re-celebrate and make this ice cream! 🙂

    Reply
    • jo says

      July 9, 2015 at 6:19 pm

      LOL what are you celebrating Maureen?

      Reply
      • Maureen | Orgasmic Chef says

        July 9, 2015 at 7:04 pm

        5 stars
        I celebrated the 4th with my stepson’s partner who’s from Chicago. We did decadent American things together in the kitchen but we didn’t have this ice cream! 🙂 My old fashioned 4th of July celebrations from backwoods Maine didn’t hold a candle to her Chicago memories. LOL

      • jo says

        July 9, 2015 at 7:49 pm

        Ah, it’s never too late!! 🙂

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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