This No-Churn Rocky Road Ice Cream is proof that you don’t need a fancy ice cream maker to create a rich, creamy frozen treat at home. Loaded with chocolate flavor, gooey marshmallows, and crunchy almonds, every scoop is pure indulgence. Whether you pile it high in a crispy waffle cone or serve it in a big bowl with an extra drizzle of chocolate, this easy homemade ice cream is a decadent dessert that’s perfect for hot summer days, or anytime you’re craving something sweet.
Easy Rocky Road Ice Cream Recipe
No-churn ice cream is one of our favorite desserts during the warm-weather months, but truth be told, we enjoy ice cream all year long. Whether it’s served in a cone on a hot summer day or scooped alongside a warm cobbler or slice of pie, there’s never a wrong time to indulge. You’ll especially love the rich, creamy texture of this homemade ice cream, perfectly balanced by the crunch of toasted almonds and the soft, pillowy bites of mini marshmallows.
This Rocky Road Ice Cream starts with a rich chocolate ice cream base that’s loaded with toasted almonds, mini marshmallows, and ribbons of melted chocolate. Everything is layered together in a loaf pan, making it easy to freeze and scoop. The loaf shape creates long, generous scoops that are perfect for serving in waffle cones or piled high in your favorite dessert bowl.
Key ingredients to make no churn Rocky Road Ice Cream: (Scroll down for full printable recipe card and quantities.)
- Liquid – Sweetened condensed milk for sweetness and rich flavor.
- Chocolate – Chocolate syrup and cocoa powder give this ice cream it’s signature chocolaty flavor.
- Nuts – Toasted almonds for crunch.
- Whipped Cream – Whipped heavy cream for a light and fluffy texture.
- Chocolate Chips – Mini chocolate chips for an extra pop of chocolate flavor.
- Marshmallows – Mini marshmallows for the classic rocky road flavor profile.
- Salt – A small amount of salt balances the sweet flavor.
How to Make Rocky Road Ice Cream Recipe
- Toast the Almonds – Preheat oven to 350°F. Spread chopped almonds on a sheet pan in a single layer. Roast until fragrant. Cool completely.
- Whisk Wet Ingredients – Use a whisk to whip together sweetened condensed milk, chocolate syrup and cocoa powder just until combined.
- Whip Cream – In a separate bowl, use an electric mixer to whip heavy cream until stiff peaks form, don’t overbeat.
- Combine – Fold whipped cream into the chocolate-condensed milk mixture by hand.
- Add Marshmallows – Fold in mini marshmallows until evenly distributed.
- Assemble – Pour 1/2 chocolate mixture into a 9×5-inch loaf pan, spread evenly.
- Add Almonds and Chocolate Chips – Sprinkle with almonds and chocolate chips. Drizzle with chocolate syrup. Swirl through with the tip of a knife. Repeat, pouring remaining ice cream mixture evenly on top.
- Garnish – Garnish the top with reserved marshmallows and almonds and chocolate chips, drizzle with chocolate.
- Freezer – Cover with plastic wrap and freeze until firm.
- Serve – Scoop and enjoy in ice cream cones or bowls.
Kitchen Equipment to Make No Churn Rocky Road Ice Cream
- Electric mixer. You can use a hand mixer or a stand mixer.
- Measuring cups and measuring spoons.
- Baking sheet pan to toast the almonds.
- Knife and cutting board or a small food processor to chop the almonds.
- Rubber spatula or spoon to fold the mixture together
- Offset spatula to spread the chocolate ice cream into the pan.
- Large 9×5-inch loaf pan.
Recipe Variations, Tips and Substitutions
- Nuts – Classic rocky road flavor includes almonds. That said, you could swap out almonds using pecans, walnuts or peanuts.
- Pan Options – If you don’t have a large loaf pan, you could adapt this recipe using a 9 inch springform pan or a square 9×9-inch pan.
- What Makes Ice Crystals Form in Ice Cream? It’s one of the most common issues with homemade ice cream. It’s usually the result of too much water in the mixture or can also be caused by excessive freezing time. You’ll be relieved to know that’s not typically an issue with this no churn ice cream recipe.
- Cool Almonds Completely– It’s important to allow the toasted almonds to cool before adding to the ice cream mixture so it will freeze evenly and to keep the whipped cream from deflating.
Storage and Leftovers
- Leftovers – Store Rocky Road Ice Cream in an airtight container, covered with plastic wrap or freezer wrap in the freezer for up to one month. Make a point to wrap it tightly to keep air out and ice from forming on the surface.
More Southern Style Ice Cream Desserts to Make
There’s no better way to cool down on a warm day than a frozen confection. More ice cream recipes you might also like to try:
- Strawberry Cheesecake Ice Cream is another no churn flavor of ice cream to make.
- Turtle Ice Cream Pie can be made in advance, then topped off with whipped cream and turtle candy just before serving.
- Banana Pudding Ice Cream is one more way to enjoy my lifelong love of banana pudding.
- Red White and Blue Ice Cream Cake is perfect for any Patriotic celebration.
- My recipe for Easy Fried Ice Cream requires no frying at all.
- Fresh Peach Ice Cream from Southern Living.
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Helpful Kitchen Items:
Rocky Road Ice Cream (No Churn)
Ingredients
- 3/4 cup whole almonds roughly chopped and toasted, divided use
- 1 14 oz can sweetened condensed milk
- 1 cup chocolate syrup (i.e. Ghiradelli) divided use
- 2 Tbsp unsweetened cocoa powder
- 1/8 tsp salt
- 1 pint heavy cream
- 1 1/2 cups mini marshmallows divided use
- 1/2 cups mini chocolate chips, plus 2 Tbsp divided use
Instructions
- Preheat oven to 350°F. Spread chopped almonds on a sheet pan in a single layer. Roast for 6-8 minutes or until fragrant. Cool completely.
- In a large mixing bowl, use a whisk to whip together sweetened condensed milk, 3/4 cup chocolate syrup, cocoa powder and salt, just until combined.
- In a separate large bowl, use an electric mixer to whip heavy cream until stiff peaks form, don't overbeat.
- Use a large spoon or silicone spatula to fold the whipped cream into the chocolate-condensed milk mixture by hand. Gently stir in 1 cup marshmallows until evenly distributed.
- Pour 1/2 of the chocolate mixture into a 9×5-inch loaf pan, spread evenly. Sprinkle with 1/4 cup almonds and 1/4 chocolate chips. Drizzle with 2 Tbsp chocolate syrup. Swirl through with the tip of a knife.
- Repeat, pouring remaining ice cream mixture evenly on top. Sprinkle with 1/4 cup almonds, 1/4 cup chocolate chips and 2 Tbsp chocolate syrup. Swirl with the tip of a knife.
- Garnish the top with reserved 1/2 cup marshmallows and 1/4 cup almonds and 2 tablespoons chocolate chips.
- Cover with plastic wrap and freeze for at least 8 hours or overnight until firm.
- Scoop and enjoy in ice cream cones or bowls.
Notes
- Nuts – Classic rocky road flavor includes almonds. That said, you could swap out almonds using pecans, walnuts or peanuts.
- Pan Options – If you don’t have a large loaf pan, you could adapt this recipe using a 9 inch springform pan or a square 9×9-inch pan.
- What Makes Ice Crystals Form in Ice Cream? It’s one of the most common issues with homemade ice cream. It’s usually the result of too much water in the mixture or can also be caused by excessive freezing time. You’ll be relieved to know that’s not typically an issue with this no churn ice cream recipe.
- Cool Almonds Completely– It’s important to allow the toasted almonds to cool before adding to the ice cream mixture so it will freeze evenly and to keep the whipped cream from deflating.
Nutrition
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