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Rocky Road Ice Cream

Rocky road ice cream is a classic American no-churn frozen dessert with a rich, fudgy chocolate base, gooey mini marshmallows, whole toasted almonds, and chocolate chunks. This easy homemade rocky road freezes in a loaf pan for clean, scoopable slices with mix-ins throughout.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Chocolate ice cream base
  • 2 cup heavy cream Chill the cream if your kitchen is warm to whip faster.
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup unsweetened cocoa powder Sift if needed to prevent lumps.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Rocky road mix-ins
  • 1.5 cup mini marshmallows Keep them dry so they don’t clump before folding.
  • 1 cup whole toasted almonds Use whole toasted almonds for the classic texture.
  • 0.5 cup dark chocolate chunks

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Whip the cream
  1. Whip the heavy cream to stiff peaks using a stand mixer so the cream holds clearly defined ridges when you lift the beaters.
Make the chocolate mixture
  1. Whisk the sweetened condensed milk, cocoa powder, vanilla extract, and salt until smooth and no cocoa lumps remain.
Combine and fold in mix-ins
  1. Fold the chocolate mixture into the whipped cream gently until the base is uniformly chocolate-colored with minimal streaks.
  2. Fold in the mini marshmallows, whole toasted almonds, and dark chocolate chunks so they’re evenly distributed throughout the ice cream base.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan and freeze at 0°F (-18°C) for at least 6 hours or overnight until firm.

Notes

For the easiest scoops, let the frozen loaf sit at room temperature for 5–10 minutes before serving so it softens slightly without melting. Store covered in the freezer for up to 2 weeks (best texture within the first week). Freezing is not recommended after the loaf has been repeatedly thawed. For a dairy-free swap, use a 1:1 sweetened condensed dairy-free alternative and dairy-free heavy cream, keeping the same whipping and freezing steps.