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Rocky road ice cream recipe

Rocky road ice cream recipe


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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice cream
  • Chocolate ice cream

Who doesn't love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows.

299 people made this

IngredientsServes: 16

  • 1 (405g) tin sweetened condensed milk
  • 50g (2 oz) cocoa powder
  • 475ml (16 fl oz) double cream
  • 225ml (8 fl oz) single cream
  • 1 tablespoon vanilla essence
  • 50g (2 oz) pecans, chopped
  • 50g (2 oz) marshmallows, chopped

MethodPrep:5min ›Cook:5min ›Extra time:2hr50min › Ready in:3hr

  1. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool slightly. Stir in double cream, single cream and vanilla. Refrigerate until cold.
  2. Pour mixture into the canister of an ice cream maker and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

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Reviews & ratingsAverage global rating:(252)

Reviews in English (205)

brilliant recipe, made it for my other half and he said it was the best ice cream he'd ever had!! we added white and milk choc chips for even more deliciousness!!-26 Oct 2010

This is awesome you are the one who gave me the idea of opening a ice cream stand in the summer.-08 Apr 2013

by CATJENKINS

Used different ingredients.I love rocky road ice cream but it is very hard to find in the shops here. It turned out PERFECT. This is a great recipe. I adjusted the recipe to make 8 servings and used macadamia nuts instead of pecans because I didn't have any pecans or almonds in the house. I was a bit worried about heating the condensed milk and cocoa powder because it wasn't doing much on low heat but it turned out great. I added chocolate buttons halfway through and the nuts and marshmallows closer to the end. I think I will put all the "bits" at the very end next time because I like chewy marshmallows.-15 Sep 2008


Rocky Road Ice Cream Recipe

Is there anything more disappointing than chunky ice cream with insufficient chunks? I've seen minor family wars erupt when a delinquent relative sneaks all the big toffee chunks out of the Ben & Jerry's toffee ice cream, leaving craters of empty vanilla behind for the next chump. Chunky ice creams are all about promises, and ice cream shouldn't be allowed to break promises.

With that in mind, here's a chunky ice cream that refuses to let you down. It's about 30% chunk by volume, so every spoonful is full of more than a few bites. I wanted to riff on rocky road, but when you're going for such a high chunk factor, you want a little more variety than the usual chocolate, marshmallows, and almonds (some people use walnuts or pecans, which are nice, but not especially chocolate-friendly). So this recipe adds white chocolate pieces and—the real kicker—chopped hazelnuts for a rich-dark-buttery-nutty-chewy party in your mouth.

The base here is a mild, welcoming milk chocolate canvas that can handle this chunky overload while staying perfectly creamy. It's not a crazy intense ice cream, but it's the kind of smile-worthy milk chocolate that will keep you lapping up spoonful after spoonful until it's gone.

You can, of course, try to play archaeologist with this scoop and ferret out all the chunks. Just know that you'll have your work cut out for you.


Editor's Picks

The cookies can also be paired with their ice cream counterparts to make delicious ice cream sandwiches.

"Smooth vanilla ice cream smashed between two chocolatey marshmallow Rocky Road cookies is the ultimate warm weather indulgence," Insomnia Cookies said in the press release.

Through June 30, when you purchase one Cookie'wich you can get a classic Cookie'wich for only $2.

The new cookies are available for local delivery, pickup and shipping nationwide on the Insomnia Cookies website.


Rocky Road Ice Cream Recipe

Rocky road ice cream is consistently named one of America’s most popular ice cream flavors.

Just What Is Rocky Road Ice Cream?

This ice cream flavor is a combination of chocolate ice cream, marshmallows, chocolate chunks, and chopped nuts.

The story goes that this ice cream was popularized by William Dreyer and Joseph Edy.

William Dreyer first created this ice cream by starting with chocolate ice cream. He then chopped up walnuts and marshmallows with his wife’s sewing scissors and added them to the ice cream.

Wall Street Crash of 1929 happened soon after. Times were tough for the average person. Dryer and Edy popularized this ice cream under the name of Rocky Road, because they wanted “to give folks something to smile about in the midst of the Great Depression. ”

This popular ice cream has been giving people something to smile about ever since.

If you’ve never tried it before, one lick will make you add it to your list of favorite ice cream flavors!

Serving Tip

Sprinkle a little extra chocolate, nuts, and marshmallows on top and remind the folks you’re enjoying the ice cream with that just like in the Great Depression, there is plenty to smile about!


Rocky Road Ice Cream

Happy National Ice Cream Day! And what better way to celebrate than by making this nostalgic frozen
favorite, a combination of chocolate, nuts and marshmallows that evokes an old-fashioned ice cream
parlor. Serve this sweet treat at a cookout or whenever you want to evoke the warm, carefree days of
summer.

Rocky Road Ice Cream

1 1/2 cups (12 fl. oz./375 ml) whole milk

1 1/2 cups (12 fl. oz./375 ml) heavy cream

3 Tbs. unsweetened regular or Dutch-process cocoa powder

6 oz. (185 g) semisweet chocolate, chopped into small pieces

1/3 cup (1 1/2 oz./45 g) chopped walnuts

1/3 cup (1/2 oz./15 g) miniature marshmallows

In a saucepan, combine the milk, 1 cup (8 fl. oz./250 ml) of the cream and the sugar. In a bowl, whisk together the egg yolks and the remaining 1/2 cup (4 fl. oz./125 ml) cream until well blended. Sprinkle the cocoa powder over the yolk mixture and whisk until evenly colored and no lumps remain.

Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon, until bubbles form around the edges and the sugar dissolves, 4 to 5 minutes. Do not allow to come to a boil. Remove from the heat. Whisk the egg yolk mixture while slowly pouring in the hot milk mixture. When almost all of the hot liquid has been added, slowly pour the warmed yolk mixture back into the saucepan, still whisking. Place the saucepan over medium heat and cook, stirring constantly, until the custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Do not boil.

Remove the saucepan from the heat. Sprinkle the chocolate over the custard and let stand for 1 minute. Then stir gently until the chocolate is melted and the custard is smooth. Stir in the vanilla until blended.

Pour the hot custard through a sieve into a clean bowl, gently pressing the liquid through the sieve and leaving any grainy solids in the sieve.

Prepare an ice bath by partially filling a large bowl with ice water. Nestle the bowl with the custard in the ice bath and let cool for 30 to 45 minutes. Place a piece of plastic wrap directly onto the surface of the custard and on top of the bowl. Refrigerate for 3 to 24 hours.

Prepare an ice cream maker with at least a 1-qt (1-l) capacity according to the manufacturer’s directions. Pour the custard into the ice cream maker and churn until the custard reaches the consistency of thick whipped cream. During the last 1 to 2 minutes of churning, add the walnuts and marshmallows and continue to churn until incorporated. Transfer to a plastic freezer container, cover tightly and freeze until firm, at least 3 hours or up to 3 days. Makes about 1 quart (1 l) serves 6.

For more than 60 recipes and ideas for scoops, shakes, slushes, sundaes,
sandwiches and special-occasion treats check out our cookbook Frozen Desserts .


Serving and storage

Serving : Serve this ice cream straight from freezer (after at least 6 hours of freezer time). Like other no-churn ice cream recipes this one will get quite soft and creamy after sitting out, so eat it right from the freezer.

Storage : This ice cream will keep for about one week if frozen in a loaf pan and tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container.


Best Facebook Post of the Day!

“Dairy Queen I’ve missed you for the last 5 months( . But when this arrived today , I said whoo hoo! Bring on the healthified chocolate/almond butter sugar free ice cream treats for the summer! No more missing the frozen tasty treats that I love so much!

Thanks Maria for letting us know the ice cream maker was on sale! I would spend more on blizzards and larger pants this summer then what this little beauty cost me! 50% off this awesome little kitchen toy! Happy DANCE!” -Lori


Rocky Road Nice Cream

Bananas form the base of vanilla and chocolate flavors that are blended here with your choice of mix-ins the author recommends crushed nuts, chopped dates, dried cranberries and the like, but we liked the combination of chocolate chips and toffee bits best.

You can make this faster, using an ice cream maker.

Make Ahead: The bananas need to be peeled, chopped and frozen at least 2 hours and up to 6 months in advance. The vanilla and chocolate flavors each need to be frozen for at least 3 hours

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings makes 3 cups

Ingredients
Directions

For the vanilla nice cream: Puree the bananas, vanilla extract and salt together in a food processor. Stop to scrape down the sides of the work bowl every 30 seconds and keep blending until smooth and creamy. Add the dates and coconut cream to the mixture and puree for a few more minutes, until fully incorporated.

Transfer the vanilla nice cream to a freezer-safe container. Cover and freeze for 3 hours, stirring every 30 minutes to prevent ice crystals from forming. Alternatively, pour this mixture into an ice cream maker and prepare according to the manufacturer’s directions.

For the chocolate nice cream: Puree the bananas, cacao powder or cocoa powder, and salt together in a food processor. Stop to scrape down the sides of the bowl every 30 seconds and keep blending until smooth and creamy. Add the dates and coconut cream to the mixture and puree for a few more minutes, until fully incorporated.

Transfer to a freezer-safe container and mix in the chocolate chocolate chips. Cover and freeze for 3 hours, stirring every 30 minutes to prevent ice crystals from forming. Alternatively, pour this mixture into an ice cream maker and prepare according to the manufacturer’s directions, stirring in the chocolate chips at the end of churning.

At the end of the 3 hours of freezing, transfer the two nice creams to a medium mixing bowl and gently fold them a few times without completely mixing. Pack into a container, cover, and freeze. Allow to sit at room temperature for 15 minutes before serving.


Rocky Road Ice Cream

The other day I was questioning if ice cream season is still going on…then I drove past our local ice cream shop and it was PACKED. Social distance packed, of course. Since everyone has to stand 6 feet apart these days, the line was almost around the block. So yeah, I think ice cream is still going strong, which means it’s time for one more ice cream recipe before summer ends and fall squash takes over. I’m ready for some fall squash. Maybe I’ll just make a spaghetti squash ice cream and keep summer going the best I can. Whatcha think? Let’s do it.

So I’m about to take a SHARP left turn on ya. Strap in. Over the weekend, I had the house ALL to myself while my husband was away on a bachelor’s party. It was lovely. Mostly because I could watch all the true crime documentaries I wanted. My isn’t much of a true crime fan…or really a documentary fan. He falls asleep in 46 seconds as soon as I put a documentary on. But me…ooooh I’m glued to that screen. And this weekend I finally watched The Murder of Laci Peterson on Hulu. And it has me looking at life from a totally different angle. Before I thought Scott Peterson absolutely did it, but then after watching this documentary, I was reminded that I had the viewpoint solely based on what the media had said. I knew nothing about the trial or details from both sides. I based my opinion on what the media said and that was that. But now, after watching that podcast, I really have no clue. And I don’t think I should have an opinion because of it.

It was just such an interesting moment because really no one knows if he did it or not, but people don’t like the unknown so they just make the decision for themselves in order to not feel uncomfortable. The only person who I would trust to tell the truth is McKenzie, since she was the last one seen with Laci. Sadly, McKenzie is a dog soooooo. Dogs are the only people I trust, anyways. When will Elon Musk create a way to translate dogs thoughts? Come on, man! Anywho, it was a great reminder that as humans we hate the unknown, but sometimes we just gotta get comfortable with knowing that we don’t know. Ya know? I know the last thing you wanted to talk about was murder while thinking about ice cream, but here we are. Welcome to the world of PaleOMG! Now go watch that documentary while you enjoy this ice cream!


Rocky Road Ice Cream Pie

Makes: 8 servings

Prep Time: 30 minutes Cook Time: 30 minutes

Total Time: 1 hour plus freezer time

Chocolate Rye Team Cake:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

3 ounces dark chocolate wafers, chips or chopped(about ½ cup)

3 ounces milk chocolate wafers, chips or chopped (about ½ cup)

1/2 cups sugar

2 large eggs

1/3 cup rye flour

1/2 tsp kosher salt

Crust & Assembly:

1 cup pecans

5 tbsp unsalted butter

6 ounces chocolate wafer cookies (about 26)

Kosher salt

1/2 cup store-bought caramel sauce, plus more for serving

Smoked or regular flaky sea salt

2 pints chocolate or vanilla ice cream

1 cup mini marshmallows, divided

Whipped cream (for serving)

Chocolate Rye Tea Cake:

Place a rack in middle of oven preheat to 325°F. Butter an 8࡮″ baking dish. Heat dark chocolate and milk chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (make sure water is not touching the bottom of the bowl), stirring occasionally, until melted and smooth. You can also microwave for 1 minute, stir and repeat until melted (it should take about 3 minutes total). Let cool 15 minutes.

Using an electric mixer on medium-high speed, beat remaining 1/2 cup butter in a large bowl until light and creamy, about 2 minutes. Reduce mixer speed to low and gradually add sugar. Increase speed to medium-high and beat until light and fluffy, about 5 minutes. Reduce speed to low and add eggs one at a time, beating until incorporated after each addition. Drizzle in chocolate and beat until combined. Add flour and salt mix until incorporated. Scrape batter into prepared pan and smooth top.

Bake tea cake until edges begin to pull away from sides of pan, 30–40 minutes. Let cool. Leave oven at 325° if you’re making the rest of the pie.

Crumble half of tea cake into small pieces set aside. Tightly wrap remaining tea cake and reserve for another use.

Do Ahead: Tea cake can be made 3 days ahead. Store tightly wrapped at room temperature.

Crust & Assembly:

Toast pecans on a rimmed baking sheet, tossing once, until browned and fragrant, 8–10 minutes. Let cool, then chop.

Meanwhile, heat butter in a small saucepan over medium, stirring often, until butter foams, then browns (be careful not to let it burn), about 5 minutes. Remove from heat.

Process cookies in a food processor until finely ground. (Alternatively, place cookies in a large resealable bag and crush to fine crumbs with a rolling pin or heavy pot.) Transfer to a medium bowl. Add brown butter and a pinch of kosher salt. Mix with a wooden spoon until well blended and texture resembles wet sand.

Transfer cookie mixture to pie dish and press evenly into bottom and up sides of dish with a straight-sided measuring cup (make sure the crust comes up all the way to the lip of the dish). Freeze 20 minutes.

Spread ½ cup caramel sauce over bottom of crust sprinkle with sea salt. Freeze 15 minutes.

Meanwhile, place ice cream in a small bowl and let sit at room temperature until softened slightly, about 15 minutes.

Working quickly, spread one-third of ice cream over frozen caramel. Top with half of reserved pecans, half of reserved tea cake, and half of marshmallows. Repeat with half of remaining ice cream, then remaining pecans, tea cake, and marshmallows. If ice cream starts to melt, freeze 15 minutes, then continue to assemble. Top with remaining ice cream and cover completely with Magic Shell. Freeze until hard, at least 5 hours.

Let ice cream pie sit 10 minutes at room temperature before serving. Cut into slices and top with whipped cream and additional caramel sauce.

Do Ahead: Ice cream pie can be made 3 days ahead. Keep frozen.



Comments:

  1. Shu

    Yes it is a fantasy

  2. Dalmar

    What a cheek!

  3. Shareef

    Urrrah! New discoveries to the masses. Let their succession not cease forever and ever.

  4. Fenrikazahn

    But I will say, for the edification of posterity,

  5. Cenwalh

    Education is what remains after everything we have been taught is forgotten. If you like to ride, go to hell. Women love with their ears, and men love wherever they have to. Girl, do you speak French? Once I leave the restaurant, and some bastard stepped on my hand ...



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