Beat the summer heat with this rich, chocolate-y No-Churn Rocky Road Ice Cream filled with mini marshmallows and almond bits. It’s so creamy and delicious!
We are ice cream lovers! Everyone from my husband down to the 1-year-old. We all have our favorites but when we get right down to it… we aren’t too picky. When it comes to a chocolate-y treat, we love having this delicious ice cream in the freezer. It’s so simple to make and fun to throw together with the girls.
Forget the store-bought stuff because homemade No-Churn Rocky Road Ice Cream is better. Here’s an idea of ingredients we like to use to make this cool sweet treat quick and easy.
I love making this with my kiddos and they love it too. They love licking every spoon or whisk that comes out of the bowl and it’s a must to take a spoonful before the creamy mixture heads to the freezer.
Here’s a little video to show you have quick and easy this must-try frozen treat is.
It all starts with the cream. We whip it with the cocoa powder and almond extract until it’s stiff. This is why we can skip the “churning” step. The air is incorporated into the cream which keeps this ice cream fluffy and delicious. Once the cream mixture is aerated in goes the condensed milk for sweetness. Last, the mini marshmallows and almonds are folded in. We like almond bits but if you prefer to keep your almonds whole, you can.
Once the ingredients are all folded together, we pour it into a 5×9-inch (bread) pan. We cover it with plastic wrap, pushed down onto the ice cream. The plastic wrap helps avoid ice crystals from forming on the top as it freezes.
We let it freeze for at least 6 hours but usually over night. Once it has frozen we dish it out and stack it high. Yum!!!!
There’s no wrong way to enjoy this rocky road ice cream! On a cone or in a dish, it’s a fantastic summer treat.
What’s your favorite ice cream flavor?