Rocky Road Ice Cream Recipe

5 1 3
Rocky Road Ice Cream Recipe
Rocky Road Ice Cream Recipe photo by Taste of Home
Publisher Photo

Rocky Road Ice Cream Recipe

Read Reviews
5 1 3
Publisher Photo
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
Recommended: Rocky Road Recipes
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + cooling Process: 20 min./batch + freezing
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + cooling Process: 20 min./batch + freezing

Ingredients

  • 3 cups milk
  • 3 cups half-and-half cream
  • 9 squares (1 ounce each) semisweet chocolate
  • 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

Directions

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 manufacturers directions. Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch.
Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 4-1/2 quarts.
Originally published as Rocky Road Ice Cream in Taste of Home June/July 2004, p27

Nutritional Facts

1/2 cup: 340 calories, 24g fat (13g saturated fat), 67mg cholesterol, 88mg sodium, 29g carbohydrate (27g sugars, 1g fiber), 3g protein.

  • 3 cups milk
  • 3 cups half-and-half cream
  • 9 squares (1 ounce each) semisweet chocolate
  • 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
  1. 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.
  2. 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.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturers directions. Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch.
  4. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 4-1/2 quarts.
Originally published as Rocky Road Ice Cream in Taste of Home June/July 2004, p27

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MY REVIEW
Carolgrace User ID: 1226155 137448
Reviewed May. 19, 2010

"This is my families favorite ice cream recipe of all time. I make other yummy flavors but if given a choice, they will chose this Rocky Road Recipe EVERY time. Carol Johnson, Omaha, NE"

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