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Rocky Road Ice Cream

 Rocky Road Ice Cream
My daughters always want to put this ice cream in cones just like the ice cream shops do. We especially like the marshmallows, chocolate chips and chopped pecans. Sometimes we even add extra chips on top...and whipped cream, too. -Dale Langford Atwater, California
36 ServingsPrep: 15 min. + cooling Process: 20 min./batch + freezing


  • 3 cups whole milk
  • 3 cups half-and-half cream
  • 9 ounces semisweet chocolate, chopped
  • 2-3/4 cups sugar
  • 3/4 teaspoon salt
  • 6 cups heavy whipping cream
  • 3 cups miniature marshmallows
  • 2-1/4 cups miniature semisweet chocolate chips
  • 1-1/2 cups chopped pecans
  • 6 teaspoons vanilla extract


  • In a large saucepan, combine milk and half-and-half; heat to
  • 175°. Add chocolate, sugar and salt; stir until chocolate is
  • melted and sugar is dissolved.
  • Remove from the heat. Cool quickly by placing pan in a bowl of ice
  • water; stir for 2 minutes. Cool completely. Transfer to a large
  • bowl; stir in the remaining ingredients. Cover and refrigerate for
  • 30 minutes.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. Refrigerate remaining mixture
  • until ready to freeze. When ice cream is frozen, transfer to a
  • freezer container; freeze for 2-4 hours before serving. Yield: about
  • 4-1/2 quarts.

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Rocky Road Ice Cream (continued)

Nutritional Facts: 1 serving (1/2 cup) equals 340 calories, 24 g fat (13 g saturated fat), 67 mg cholesterol, 88 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.