Tuesday, November 8, 2016

Rocky Road Ice Cream - No Churn

Well it's election day across the country and no matter how you feel about where things are headed politically, it's always a great day for ice cream...right???

And if you are living in Southern California, it's even a better day for this frozen delight because Fall has decided to go into hiding for a few days as our temperatures soar into the 80s!  YEP - that's not a typo - low 80s today and high 80s tomorrow ON THE COAST!!  I am so NOT a fan of warm weather in November.  I want to put my socks and sweats on and get comfy.  Guess I have to wait a while for that.

So I will make myself feel a little better with a cup (or more) of this taste treat!  And since we will have warm weather for a while, be prepared for more delicious and easy ways to cool yourself off and feel nurtured all at the same time!




Rocky Road Ice Cream - No Churn

adapted from Oh Nuts

2 c. heavy cream, chilled
1 can (14 oz.) sweetened condensed milk
1/2 c. unsweetened cocoa powder
3/4 c. miniature marshmallows
3/4 c. roasted almonds (used Trader Joe's roasted honey almonds)


Coarsely chop the roasted almonds (you don't have to use the honey almonds that I did, but I love the flavor and texture they added).  You want them sized so they are easy to eat - no large pieces!

At least several hours before making this recipe, place a medium mixing bowl and beaters in the freezer.  I usually leave them in overnight to get them icy cold and make the whipping process even easier.

In a separate bowl, combine the sweetened condensed milk and the unsweetened cocoa. Whisk well until blended and well combined.  You should have a shiny, smooth, rich chocolate mixture.  Add the mini marshmallows and chopped almonds (reserving a few of each for the top) and gently fold into the chocolate mixture.  You will be tempted to stop now and just dig in with a spoon, but if you can hang on until you have finished all of the steps, this ice cream is worth the wait.

Now pour the heavy cream into your chilled bowl and beat about 2-3 minutes until soft peaks form. Fold in the cocoa mixture until well blended and no streaks are showing.  Pour into a freezer storage container  and top with a few remaining mini marshmallows and chopped roasted almonds.



This is delicious served in a bowl, a cone, or right out of the container! (I won't tell)!





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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.