No-Churn Rocky Road Ice Cream
Servings: 8 servings
Calories: 859cal
Ingredients
- 1 cup semi-sweet chocolate chips divided
- 14 ounces sweetened condensed milk
- ¼ teaspoon sea salt
- 2 teaspoons vanilla extract
- ¼ cup unsweetened cocoa powder
- 3 cups heavy whipping cream
- 2 cups roasted almonds lightly chopped, divided
- 2 ½ cups mini marshmallows divided
Instructions
- In a glass bowl, microwave 1⁄2 cup of the chocolate chips in 30-second intervals, stirring between each interval, until the chocolate chips are melted and smooth.
- Slowly pour the sweetened, condensed milk into the melted chocolate, whisking to combine into a smooth mixture.
- Add sea salt, vanilla extract, and cocoa powder into the chocolate mixture.
- In the bowl of a standing mixer, or using a hand mixer and large bowl, whip the heavy cream until stiff peaks form.
- Slowly pour and the fold the chocolate mixture into the whipped cream, adding just a little at a time so as not to deflate the whipped cream.
- Fold in most of the almonds and 2 cups of the mini marshmallows, reserving the rest for the top of the ice cream.
- Line a standard 9”x5” loaf pan with parchment paper. Mound the ice cream mixture into the loaf pan.
- Top with roughly chopped chocolate chips (use the remaining 1⁄2 cup of chips), the remaining almonds and mini marshmallows.
- Freeze for at least 4 hours or until the ice cream is solid and scoopable.
Notes
- We prefer to use metal loaf pans as it freezes the ice cream mixture quicker, though a glass pan will do the job as well, it may need an extra hour or two to chill. Allot for 4-6 hours of chill time for this ice cream.
- No churn ice cream requires no added sugar (it gets its sweetness from the sweetened, condensed milk). It is a softer set ice cream compared to traditional ice cream.
- Roast your own almonds if you’d like by chopping roughly and then spreading on a sheet pan. Roast in the oven at 350°F for 7-10 minutes or until they are golden brown and extremely fragrant. We like roasted almonds for their extra flavor, but you can also use raw almonds.
- You can add any amount of mini marshmallows, roasted almonds, and chocolate chips/chocolate shavings to the top of the ice cream. We really loaded it up.
- Keep in the freezer up to 1 month. Cover tight with plastic wrap or transfer to an airtight container.
Nutrition
Serving: 1serving (1 cup) | Calories: 859cal | Carbohydrates: 63g | Protein: 16g | Fat: 63g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 176mg | Potassium: 702mg | Fiber: 7g | Sugar: 49g | Vitamin A: 1456IU | Vitamin C: 2mg | Calcium: 314mg | Iron: 3mg
