I almost wrote a different post, today. After all, homemade ice cream is going to be a hard-sell on a blustery, -32º wind chill day, right? lol Not so much, it turns out. Creamy, delicious, homemade Rocky Road ice cream is SO good, you won’t care what’s happening outside! My family sure didn’t.
Since I learned the basic formula for no-churn, homemade ice cream, we have experimented with all kinds of flavors and I love how easily we can have fresh, homemade ice cream. The best part is that it takes no time at all to mix up and a few hours in your freezer to be set. The work involved is almost zero! Also, the texture is not like churned, homemade ice cream that can be gritty and full of ice crystals. It never freezes rock hard, but stays creamy, smooth and fabulous in the freezer. Depending on the additives you include, the recipe will always make somewhere between 3 quarts and a gallon of fresh ice cream. So why bother putting on your winter coats and boots, to trudge through snow, and bitter cold wind, just to have to spend $7 or $8 for a gallon of ice cream? I never will, again! Our guests can expect fresh and homemade when they are served ice cream at our house! I hope you enjoy this recipe for homemade Rocky Road Ice Cream!
- 2 cans sweetened condensed milk
- 4 cups heavy whipping cream
- ¾ cup Hershey's cocoa powder
- 3 cups miniature marshmallows
- 1 cup dry roasted peanuts
- 1½ cups hot fudge topping
- Beat the condensed milk, cocoa powder and whipping cream in the bowl of your stand mixer, until the mixture has thickened and doubled in volume. It will take two or three minutes to get that volume.
- Place the marshmallows and peanuts into a one gallon covered container.
- Pour the ice cream mixture over the marshmallows and peanuts, fold ing them into the ice cream gently, so you don't deflate all the light, airy volume you created.
- Melt the hot fudge topping just until it is pourable and then drizzle it over the top of your ice cream mixture, use a knife or wooden skewer to pull the swirls of fudge throughout the ice cream, without mixing it in.
- Cover the container and freeze the ice cream for about 4 hours. Remove from the freezer and stir, being sure to get any marshmallows and nuts that settled to the bottom, distributing them evenly throughout the thickening ice cream.
- Return to the freezer and allow to finish freezing another 2-4 hours. The ice cream will be slightly firmer than soft serve, but will not freeze rock hard like typical homemade ice cream recipes. It will have a smooth, creamy, luscious texture.