No-Churn Rocky Road Ice Cream – This chocolate ice cream is rich and creamy, loaded with marshmallows and almonds. Plus no fancy appliance needed, so anyone can make it!
You know you live someplace hot, when 85 degrees feels cold in the summer.
We’re having a weird one, lemme tell you. It went from 115 one week…to 83. Which left me searching for pants. Now it’s back in the 90’s. Whew.
Anyway, that super hot week just mentioned ^^^ – the kids and I consumed two entire boxes of popsicles and two batches of this ice cream.
Well, ok. We did have some help from Paul on the ice cream. Major help. Ice cream is definitely his thing.
He doesn’t ask many questions when I cook or bake. Just eats and tells me how delicious it is, like a good spouse. But with this ice cream, he was full of curiosity. “What’s in it?” “How did you make it?” “Was it easy?” “Can you make it again?”
That’s when I knew I had a winner.
We’re already in love with the original Almond Breeze almondmilk, but this was the first time using their chocolate. And it certainly won’t be the last! Haley already asked if they could pour some on their cereal tomorrow morning. Smart kid.
- 2 cups (16 ounces) heavy whipping cream
- 1 can (14 ounce) sweetened condensed milk
- 1/2 cup chocolate syrup
- 1/2 cup Almond Breeze Almondmilk Chocolate
- 3/4 cup mini marshmallows
- 3/4 cup chopped roasted and salted almonds
In a medium bowl, beat whipping cream with an electric mixer until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold in the condensed milk, chocolate syrup, and almondmilk. Then fold in the marshmallows and chopped almonds.
Transfer to a loaf pan or 2 quart baking dish. (Mixture will be loose. It’s ok! It will harden in the freezer.) Cover tightly with lid or plastic wrap and freeze until firm, about 12 hours.
Let ice cream stand at room temperature for 5-10 minutes before serving.
This ice cream can remain frozen in an aright container for up to 2 weeks.
Adapted from my No Churn Ice Cream with Toffee and Chocolate Bits