No-Churn Rocky Road Ice Cream
Rocky Road Ice Cream was originally created in 1929, by a man named William Dreyer.
Dreyer first created this sweet treat by cutting up walnuts and marshmallows with his wife’s cutting sheers. (I am sure she was delighted with that!) Maybe the deliciousness of the flavor combinations was enough to ease her wrath.
Through the years, the walnuts, that were found in the original recipe, have since been replaced by roasted almonds. Following the crash of the stock market in ’29, Dreyer officially named his winning flavor combination “Rocky Road”. He wanted to give his fellow American’s something to smile about following America’s extremely rocky road known as The Great Depression.
This ice cream still continues to entice smiles from me! A recipe for ice cream that doesn’t need a whole lot of special equipment or require hours of churning, produces even bigger smiles. This quick and easy, no-churn, Rocky Road ice cream will be sure to provide you with lots of smiles and compliments from your friends and family.
If this ice cream weren’t already delicious enough, I highly recommend topping it with marshmallow topping and hot fudge!!!!!
- 1 14-oz can Sweetened Condensed Milk
- 2 ½ Cups Heavy Cream
- 2 Tbsp. Powdered Sugar
- 1 tsp. Vanilla
- 6 oz. Semi-Sweet Chocolate, melted and cooled
- 1 ½ Cup Roasted Almonds, chopped
- 1 ½ Cup Mini Marshmallows
- Pinch of Salt
- Pour sweetened condensed milk into a bowl. Add the pinch of salt, cooled melted chocolate, and vanilla into your milk and stir.
- Whip heavy whipping cream and powdered sugar together until the cream develops stiff peaks. Around 3-5 minutes.
- By hand, gently stir your whipped cream into your sweetened condensed milk in stages. When the mixture is smooth and completely incorporated after each addition, add the rest of your whipped cream. (The mixture may appear lumpy at first, but if you continue to gently fold it all together, it will smooth out.)
- Caution: Do not over mix as you can deflate your whipped cream.
- Transfer your mixture into a freezer safe container and let sit for 6-8 hours before serving.
- I recommend taking a piece of saran wrap and applying it over the top of the mixture to avoid freezer burn or ice crystals.