No Churn Rocky Road Ice Cream couldn’t be more delicious – or easier to make! All of your favorite rocky road elements come together in a creamy concoction you’ll love having in your freezer.
What’s in this Rocky Road Ice Cream Recipe?
If you love the classic combination of peanuts, chocolate chips, and marshmallows, you’ll love this ice cream. It’s loaded with your favorite rocky road ingredients!
- Heavy Whipping Cream: Whips up to make this ice cream light and fluffy.
- Sweetened Condensed Milk: Sweetens the ice cream and helps it stay scoopable. Make sure you’re using sweetened condensed milk, not evaporated milk!
- Vanilla Extract: Adds classic vanilla flavor.
- Marshmallows: If you only have regular marshmallows on hand, cut them into quarters before mixing into the ice cream.
- Peanuts: I used peanuts, but you can use any nuts you like, such as almonds or cashews.
- Chocolate Chips: I used mini chocolate chips but use whatever you have on hand!
Pro Tip: Try using colorful marshmallows to make this ice cream even more fun!
Variations on Rocky Road Ice Cream
The best part about making this ice cream at home is that you can customize it however you’d like. If your favorite part of Rocky Road Ice Cream is the marshmallows, add an extra handful. It’s your kitchen, you make the rules!
Try out different combinations of nuts (almonds, cashews, etc.) and baking chips, like cinnamon, butterscotch, or mint. Or add even more mix-ins, like chopped cookies, graham crackers, Oreos, or M&M’s!
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Rocky road ice cream is a chocolate-flavored ice cream with nuts and whole or diced marshmallows
No churn ice cream is ice cream that doesn’t require the use of an ice cream machine. It generally involves whipping heavy cream, folding in sweetened condensed milk, and adding any flavorings or mix-ins. It is then frozen until solid.
Yes and no. No churn ice cream tends to be sweeter than traditional ice cream, and you can definitely taste the sweetened condensed milk. However, using the traditional flavors of rocky road makes this ice cream delicious!
For this recipe, you will need to freeze the ice cream base for 12 hours before it turns into creamy ice cream. In addition to the 12 hours, you can freeze the ice cream in an airtight container for up to 1 month.
How to Store
It’s always nice to have some homemade ice cream in the freezer. Since this Rocky Road Ice Cream stays delicious for a whole month, there’s plenty of time to enjoy it! Next time you have a late-night craving, scoop yourself a bowl of homemade ice cream. It totally beats the store-bought stuff!
Serving Suggestions
This rocky road ice cream pairs perfectly topped with hot fudge sauce or marshmallow fluff. Make it a sundae by placing a scoop on top of a peanut butter cookie, cowboy cookie, or fudgy brownie. It’s also delicious served with a slice of devil’s food cake, chocolate peanut butter cake, or blackout cake.
No Churn Rocky Road Ice Cream Recipe
Ingredients
- 2 cups heavy whipping cream (1 pint)
- 14 ounces sweetened condensed milk (1 can)
- 1 tablespoon pure vanilla extract
- 1 cup mini marshmallows
- 1 cup chopped peanuts
- 1 cup chocolate chips
Equipment
- Kitchen Scale (optional)
- Stand Mixer OR
- Hand Mixer
- 9×5-inch Loaf Pan
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip the heavy whipping cream on high speed until stiff peaks form.2 cups heavy whipping cream
- Fold in the condensed milk and vanilla extract.14 ounces sweetened condensed milk, 1 tablespoon pure vanilla extract
- Add the marshmallows, peanuts, and chocolate chips and fold gently to combine.1 cup mini marshmallows, 1 cup chopped peanuts, 1 cup chocolate chips
- Transfer to a plastic ice cream tub or loaf pan and freeze for at least 12 hours.
- Scoop out and enjoy with toppings of your choice!
Notes
- Make sure you’re using sweetened condensed milk, not evaporated milk!
- I used mini chocolate chips but use whatever you have on hand! Feel free to use whatever kind of chocolate you like, or try different flavored baking chips, like cinnamon, butterscotch, or mint!
- If you only have regular marshmallows on hand, cut them into quarters before mixing into the ice cream.
- I used peanuts, but you can use any nuts you like, such as almonds or cashews.
- Add extra mix-ins to customize this ice cream! Try chopped cookies, graham crackers, Oreos, or M&M’s.
- I recommend freezing your ice cream in a metal loaf pan for the best results. It will freeze faster that way.
- Cover the top of the ice cream with plastic wrap or wax paper pressed directly on the surface of the ice cream to help prevent ice crystals from forming.
- To soften hard ice cream, let it sit out on the counter for 10 minutes before scooping.
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