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Meet the Cook: Vary my recipe if you like. In place of peanuts, try using walnuts, pecans or cashews on occasion. Or substitute peanut butter chips for the chocolate chips. For a luscious dessert-on-the-go, put a double dip into a cone. You can also serve this for fancy occasions...it looks luxurious in a clear-glass sauce dish. -Sheila Berry, Carrying Place, Ontario
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1/2 cup) equals 360 calories, 23 g fat (13 g saturated fat), 66 mg cholesterol, 92 mg sodium, 36 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Rocky Road Freeze in Country Woman May/June 1997, p29
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Reviewed on May. 14, 2012 by Mrs_T
Just tried this recipe for the first time after wanting to try it for ages. It is delicious and I was especially impressed with how the marshmallows stayed nice and soft. It did take a little bit longer than 5 hours for the ice cream became firm, but it was worth the wait! I will be making this again and trying the variations suggested. I did use pecans rather than peanuts and toasted them first. Yummy!
Reviewed on Jan. 08, 2011 by cjmccain
I made this last summer and now everyone wants it for their birthday! It is very easy and tastes very creamy and soo good!
Reviewed on Sep. 02, 2009 by NevadaRose
This is really good - makes a soft ice cream. Folks at work continually request that I make this again.
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