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Rocky road ice cream is one of my favorite flavors—I could eat it every day! Rocky road combines chocolate ice cream with miniature marshmallows, chocolate chips, and nuts. You can use toasted almonds, walnuts, or pecans in the ice cream. Or leave the nuts out and add some extra chocolate chips and marshmallows. Homemade rocky road ice cream is ice cream loaded with flavor and texture!
Every spoonful of this delicious ice cream will take you back to your childhood. You can enjoy it on its own, in a sundae with toppings, or in a cone, or serve the ice cream with warm brownies, cookies, pies, and other desserts. You could even blend it with a little milk and some vanilla ice cream to make a rocky road milk shake!
What You’ll Like About This Dish
Ultra-creamy texture. The cooked custard base makes this richer than no-churn versions.
Classic rocky road mix-ins. Chocolate chips, marshmallows, and nuts in every scoop.
Make-ahead friendly. Chill the custard and churn whenever you’re ready.
Ingredient Notes
- Heavy cream: Forms the rich, silky foundation of the chocolate base.
- Unsweetened cocoa + chopped chocolate: Using both creates deep chocolate flavor.
- Egg yolks: Essential for a smooth custard and “ice cream shop” creaminess.
- Mini marshmallows: Stirred in after churning so they stay soft.
- Toasted nuts: Almonds or pecans add crunch and balance the sweetness.
- Mini chocolate chips: Distribute more evenly than full-size chips.
Steps to Make Rocky Road Ice Cream
- Warm the cream and cocoa until just boiling.
- Add chopped chocolate and stir until smooth.
- Stir in milk and sugar and heat until hot.
- Whisk egg yolks with salt; temper with hot cream mixture.
- Return mixture to the pan and cook until thickened.
- Strain the custard and cool to room temperature.
- Refrigerate until fully chilled, or use an ice-bath to speed it up.
- Churn the custard in an ice cream maker.
- Layer the churned ice cream with marshmallows, nuts, and chocolate chips.
- Freeze until firm.
Tips for the Best Rocky Road Ice Cream
- Whisk constantly when cooking the custard to prevent curdling.
- Always strain the custard—this guarantees a smoother texture.
- Chill thoroughly before churning for better volume and creaminess.
- Toast the nuts for deeper flavor and better crunch.
Recipe Variations
- Chocolate fudge swirl. Stream in ribbons of fudge sauce before freezing.
- Double marshmallow. Fold in extra marshmallows for a softer, sweeter finish.
- Nut-free version. Replace nuts with crushed cookies for crunch.
- Dark chocolate version. Use bittersweet chocolate and reduce sugar slightly.
- Rocky road brownie chunks. Stir in diced brownie pieces for an indulgent twist.
Serving Suggestions
- Serve in bowls or waffle cones for a classic presentation.
- Pair with warm brownies or chocolate cake.
- Add extra nuts or marshmallows on top for texture.
- Garnish with shaved chocolate before serving.
How to Store
Freeze: Store in a freezer-safe airtight container for up to 2 weeks.
Prevent ice crystals: Press parchment or plastic wrap directly onto the surface before sealing the container.
Soften before serving: Let sit at room temperature for 5 to 10 minutes to scoop easily.
Mocha ice cream is another great flavor combination of chocolate and coffee, or you might enjoy this basic chocolate ice cream or our homemade keto chocolate ice cream.
Rocky Road Ice Cream
Ingredients
- 2 cups heavy cream
- 3 tbsp unsweetened cocoa powder
- 4 ounces semisweet chocolate, or bittersweet, roughly chopped
- 1 ¼ cups whole milk
- ¾ cup sugar
- 5 large egg yolks
- ¼ tsp salt
- ½ tsp vanilla extract
- 1 cup miniature marshmallows
- ¾ cup slivered toasted almonds, or pecans
- ¾ cup mini chocolate chips
Recommended Equipment
Instructions
- Place a mesh strainer over a bowl and set aside.
- In a medium saucepan, combine the heavy cream with cocoa; bring to a boil over medium-high heat.2 cups heavy cream | 3 tbsp unsweetened cocoa powder
- Remove the cream mixture from the heat and add chopped chocolate; stir until the chocolate has melted and the mixture is smooth.4 ounces semisweet chocolate (or bittersweet, roughly chopped)
- Add the milk and sugar and cook over medium-low heat, stirring, until the mixture is hot.1 1/4 cups whole milk | 3/4 cup sugar
- In a bowl, whisk the egg yolks with the salt. Whisk in about 1 cup of the hot cream and milk mixture. Return the egg yolk mixture to the saucepan and cook, stirring, until the custard reaches 175 F to 180 F or until it coats the back of a spoon.5 large egg yolks | 1/4 tsp salt
- Pour the custard through the strainer into the bowl and stir in the vanilla extract.1/2 tsp vanilla extract
- Cover the bowl with plastic wrap and let it stand until it reaches room temperature, then refrigerate for about 2 hours, or until thoroughly chilled. The custard may be made the day before and refrigerated overnight. Alternatively, for faster chilling, set the bowl inside a larger bowl of ice and water, stirring frequently, then place it in the fridge until chilled.
- Pour the chilled custard into an ice cream maker and churn following the manufacturer’s directions.
- Spoon the ice cream into a container, alternating with layers of marshmallows, toasted nuts, and chocolate chips. Swirl to distribute the ingredients evenly.1 cup miniature marshmallows | 3/4 cup slivered toasted almonds (or pecans) | 3/4 cup mini chocolate chips
- Cover the container and freeze until firm.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
*To toast the nuts, spread them out in a dry skillet and place the skillet over medium heat. Cook while stirring and flipping until the nuts are aromatic and lightly browned. Immediately remove the toasted nuts to a plate to stop the cooking process.
**To test the ice cream mixture without a thermometer, dip a metal or wooden spoon in the custard. Draw a path down the back of the spoon with a finger. If the path stays clear, it is done.
