rocky road ice cream Recipe Homemade

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Prepare the Chocolate Base: In a medium bowl, whisk together the chilled sweetened condensed milk and sifted cocoa powder until completely smooth. Stir in the vanilla extract. Set aside.
Whip the Cream: In a large, separate bowl, use an electric mixer (or stand mixer with a whisk attachment) to beat the cold heavy whipping cream until stiff peaks form (about 3-5 minutes). Be careful not to over-whip.
Fold in Base: Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it. Then, gently fold the lightened chocolate mixture back into the remaining whipped cream until just combined. Do not overmix, or you will deflate the air.
Add Mix-ins: Gently fold in the chocolate chips, 1/2 cup of the marshmallows, and the chopped almonds.
Layer and Freeze: Transfer the mixture to a freezer-safe loaf pan (about 9×5 inches) lined with parchment paper, leaving an overhang for easy removal. If desired, swirl a few extra mini marshmallows on top.
Cover and Chill: Cover the pan tightly with plastic wrap, pressing the wrap gently onto the surface of the ice cream to prevent ice crystals. Freeze for a minimum of 6 hours, or preferably overnight, until firm.
Serve: Let the ice cream sit on the counter for 5-10 minutes before scooping and enjoying.

For a richer flavor, use dark cocoa powder.
If you prefer a smoother texture, lightly crush the marshmallows before folding them in.
To ensure the no-churn base stays fluffy, always use very cold heavy cream.
Salted nuts are key here—the salt balances the sweetness of the condensed milk.