No Churn Rocky Road Ice Cream
This Rocky Road Ice Cream is rich and creamy, chocolatey, loaded with marshmallows and almonds. Plus no fancy appliance needed, so anyone can make it!
Servings: 8 (approximately 2 pints)
Ingredients
- 3/4 cup sweetened condensed milk
- 1/2 cup chocolate sauce
- 1/4 cup Chocolate Almond milk
- 2 cups heavy whipping cream
- 3/4 cup mini marshmallows
- 3/4 cup finely chopped roasted and salted almonds
Instructions
- Whisk together the condensed milk, chocolate syrup, and almond milk in a large bowl; set aside
- In a medium bowl, beat whipping cream with an electric mixer until stiff peaks form, about 2-3 minutes.
- With a rubber spatula, gently fold the whipped cream into the condensed milk mixture until combined.
- Then gently fold in the marshmallows and chopped almonds.
- Transfer to a (chilled) 4 1/2 x 8 1/2-inch loaf pan. (Mixture will be loose.) Cover tightly with lid or plastic wrap and freeze until firm, about 6 hours.
- Let ice cream stand at room temperature for 5-10 minutes before serving.
Notes
Freeze it faster. A metal container will freeze the ice cream faster and better than a glass container.
It melts quickly. No churn ice cream melts a little quicker than typical custard based ice creams.
Avoid low fat ingredients and sugar substitutes. Lower fat or lower sugar alternatives won't deliver proper results, so don't try to substitute.
Mix-ins should be chopped finely. Chop up your mix-ins finely before adding them.
Storage. This ice cream can remain frozen for up to 2 weeks. Keep the container tightly sealed to avoid freezer burn.
Nutrition
Calories: 433kcal | Carbohydrates: 36g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 87mg | Sodium: 86mg | Potassium: 285mg | Fiber: 2g | Sugar: 28g | Vitamin A: 910IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 1mg