Ice Cream

Homemade Rocky Road Ice Cream

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This recipe originally came from a yummy, creamy chocolate ice cream that I made a couple of years ago. Since then, I’ve always wanted to add pecans and marshmallows to turn it into rocky road ice cream. The creamy chocolate ice cream pairs well with the crunch of the pecans and the sweet, gooeyness of the marshmallow swirl. Enjoy!

rocky road ice cream in a glass dish garnished with pecans

Rocky Road Ice Cream

Yield: 6 to 8
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 7 hours
Total Time: 7 hours 40 minutes

Creamy chocolate ice cream filled with crunchy pecans and swirled with sweet marshmallow fluff. Rocky road at its best!

Ingredients

  • 8 egg yolks
  • 1 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 3 cups half and half
  • 1/4 teaspoon salt
  • 1/2 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans (unsalted, baking pecans)
  • 1/2 jar (3.5oz) marshmallow fluff

Instructions

  1. In a medium bowl, whisk the egg yolks until they lighten in color. Whisk in sugar and set aside.
  2. In a medium saucepan, combine the heavy cream, half and half, salt and cocoa powder. Whisking constantly, bring to a simmer over medium heat.
  3. Remove from heat. Whisking constantly, slowly pour 1/2 cup milk mixture into the egg yolk mixture. Continue whisking and adding milk mixture until you have added 1/3 of the mixture.
  4. Pour the egg mixture back into the saucepan with the rest of the milk mixture. Place back on medium-low heat. Stir constantly and cook until thickened and coats the back of a spoon.
  5. Remove from heat and add the vanilla. Place in a shallow container and put plastic wrap directly on the mixture to prevent it from forming a skin. Chill for at least 4 hours.
  6. Churn the ice cream according to the instructions on your ice cream maker. Once the ice cream is churned, place it in a clean loaf pan. Thoroughly mix in chopped nuts. Gently swirl in marshmallow fluff, do not fully mix into the ice cream. Cover with plastic wrap.
  7. Chill an additional 2 to 4 hours. Serve.

Notes

You will want to keep the ice cream base mixture around 170°F to prevent it from curdling or getting little bits of cooked egg in it.

If you want, you can use walnuts or slivered almonds instead of pecans. The nuts can also be toasted for additional flavor.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 30gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 250mgSodium: 138mgCarbohydrates: 41gFiber: 2gSugar: 36gProtein: 8g

Nutrition information is an estimate only.

Having Ice Cream Troubles?

If you have issues with your ice cream, such as gritty texture, ice cream isn’t freezing, etc. I recommend checking out my article on 5 common mistakes made with homemade ice cream and how to fix them.

Homemade Ice Cream Storage

Strawberry ice cream is best if you eat it within a couple of days after making it. The longer ice cream is stored, the more crystallized it will become. Store in an airtight container in the freezer with plastic wrap pressed into the top. You can keep your homemade ice cream for up to 1 month.

If you’ve made this recipe, let me know how it went! I’d love to hear from you in the comments. Happy baking!

Hello! I'm Nichole and I am a Registered Dietitian Nutritionist. I have a bachelor's degree in Nutrition, Dietetics and Food Science and a master's degree in Nutrition and Dietetics. I love cooking, baking and anything food related. I look forward to teaching you more about food and sharing my favorite recipes with you. Enjoy!

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