Rocky Road Ice Cream (No Churn)
Servings 8 servings (may vary)
Calories 397kcal
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 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 and cocoa powder, just until combined.
- In a separate 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 whipped cream into the chocolate-condensed milk mixture by hand. Fold in 1 cup marshmallows until evenly distributed.
- Pour 1/2 mixture into a 9 x 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 and freeze for at least 8 hours or overnight until firm.
- Scoop and enjoy in ice cream cones or bowls.
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 21g | Protein: 6g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 26mg | Potassium: 258mg | Fiber: 3g | Sugar: 13g | Vitamin A: 877IU | Vitamin C: 0.4mg | Calcium: 87mg | Iron: 2mg