Rocky Road Ice Cream

A few years ago I wanted to try something different for my sister’s birthday so I made Coffee Toffee Ice Cream with my new Cuisinart Pure Indulgence Ice Cream Maker.  Big mistake!  Now I have to make it every year plus an extra batch for her to take home!  🙂   My brother’s birthday is within weeks of hers, so this year I decided to play around with a recipe and make his favorite, Rocky Road Ice Cream.  Full disclosure, I don’t like marshmallows or coffee so I don’t care for either of these ice creams.  Luckily, my family critics gave them both rave reviews and no one is more honest than your family!

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This Rocky Road Ice Cream recipe turned out reeeeeally chocolate-y!  I used dutched process cocoa powder, which is darker and richer than natural cocoa powder.  I also added some mini chocolate chips to take it over the top.  Nuts would be another great addition.

Here’s what you’ll need:

• 8 oz container of dutched process unsweetened cocoa powder.  I used Simple Truth brand.

• 2/3 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 cups whole milk
• 3 1/4 cups heavy cream
• 1/2 cup mini semi sweet chocolate chips
• 1 1/2 cups mini marshmallows

Here’s how you’ll make it

• In a large bowl mix together the whole milk, granulated sugar and brown sugar using a hand mixer.
• Slowly add the cocoa powder.  Note:  I added the cocoa powder to the bowl first and when I turned the mixer on, a giant dark cloud of cocoa covered my kitchen!  So, trust me.  Slowly add your cocoa powder to the milk and sugars.
• Add the heavy cream and continue to mix until well blended.
• Pour the mixture into your ice cream maker and begin churning.
• Manufacturers may make the next step different for you, but in the Cuisinart you’ll let it churn for 15 minutes.
• Add the chocolate chips and marshmallows and continue to churn for an additional 15 minutes.
• Once it’s all churned, transfer to a 2 quart plastic container like this and freeze overnight.   I found some Ziploc containers like the one below at my local Kroger.  These work great as well.

This might be the chocolatiest chocolate ice cream I’ve ever had.  It is so rich and delicious.  If it wasn’t for the marshmallows it would be a decadent favorite!  😀 

Options

This base recipe is the perfect chocolate ice cream to be paired with other ingredients.  Instead of marshmallows, add some Andie’s mints, or maybe some cherries or strawberries.  Or just drizzle some fudge sauce, caramel sauce or Hershey’s syrup in the ice cream maker halfway through the churning.  Mmm…

I hope you enjoy this recipe.  Let me know how yours turns out.

Happy tinkering,

Susan

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Rocky Road Ice Cream

Ingredients

• 8 oz dutched process cocoa powder
• 2/3 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 cups whole milk
• 3 1/4 cups heavy cream
• 1/2 cup mini semi sweet chocolate chips
• 1 1/2 cups mini marshmallows

Instructions

1. Using a hand mixer, blend together the whole milk, brown sugar and granulated sugar until sugars are dissolved.

2. Slowly add the cocoa powder and blend well.

3. Add the heavy cream and mix until blended and smooth.

4. Add the mixture to an ice cream maker.

   Note: Manufacturers may be different, but in a Cuisinart Pure Indulgence, churn for 15 minutes.

5. Add the chocolate chips and marshmallows and churn for about another 15 minutes.

6. Put the churned ice cream into a 2 qt container and freeze overnight to firm.

7. Serve and enjoy!