No-Churn Rocky Road Ice Cream is creamy chocolate ice cream loaded with marshmallows, swirls of marshmallow fluff, and pecans. Be sure to check out my no-churn vanilla and no-churn blueberry ice cream, too!

CLose up of Rocky Road Ice Cream in a pan it was chilled in from overhead.
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No-Churn Rocky Road Ice Cream

As I was enjoying a bite of this ice cream, I couldn’t get Weird Al’s parody, ‘I Love Rocky Road’ out of my head! Because I do love this ice cream! It starts with smooth chocolate ice cream. Then, I not only added marshmallows to the ice cream but also some marshmallow fluff! And, of course, I couldn’t forget the nuts, in this case, pecans.

Stirring together ingredients for Rocky Road Ice Cream.

Ingredients

Sweetened Condensed Milk: Sweetened condensed milk is richer and creamier than regular milk which helps make the ice cream super creamy. It also has added sugar to sweeten up the treat, too. Be careful not to use evaporated milk; they are different.

Cocoa: For a richer and darker chocolate ice cream, I used Dutch-processed cocoa. You could get away with using regular unsweetened cocoa, too.

Marshmallows: Be sure to reserve a few mini marshmallows for the topping of the ice cream.

Marshmallow Fluff: Marshmallow fluff, also known as marshmallow creme, is a sweet paste that tastes like marshmallows and is perfect for all kinds of desserts, including this ice cream.

Nuts: I added pecans to the mix. However, almonds or walnuts would be delicious, too!

Ice cream scoop taking a big scoop of Rocky Road Ice Cream from the pan it was chilled in very close up.

What is Rocky Road Ice Cream?

Rocky Road Ice Cream was created to offer another flavor of ice cream besides vanilla, chocolate, or strawberry. Chopped nuts, which were originally almonds, added a crunchy texture to the ice cream. Then, marshmallows were cut up to offer sweet chewiness.

Today, there are different variations of rocky road ice cream, like my recipe, with pecans and marshmallow fluff added to the mix. And, there are rocky road desserts like my Rocky Road Brownies, Rocky Road Cookies, and Rocky Road Sheet Cake.

White Bowl filled with Rocky Road Ice Cream scoops and several spoons.

How to Store No-Churn Ice Cream

Yes, there are fancy and specific ice cream containers you could buy, but you could also use containers you have on hand. Here are some options:

  • Freezer-safe container
  • An old ice cream bucket (Just be sure to wash it out well and place a layer of plastic wrap on the top of the ice cream before adding the lid.)
  • A loaf pan (like the one in which you chilled the batch of ice cream) However, be sure to cover it with plastic wrap if you are going to keep it in the pan.
  • Pie plate–Again, just be sure to cover the top of the ice cream with plastic wrap.

More Ice Cream Recipes

Rocky Road Ice Cream in a pan right out of the freezer on a white table with spoons and an ice cream scoop.
5 from 2 votes

No-Churn Rocky Road Ice Cream

Prep Time 10 minutes
Freezing Time 5 hours
Total Time 5 hours 10 minutes
No-Churn Rocky Road Ice Cream is creamy chocolate ice cream loaded with marshmallows, swirls of marshmallow fluff, and pecans!

Ingredients

  • 2 cups (476 g) heavy whipping cream
  • ¾ cup (126 g) semi-sweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • cup (39 g) Dutch-processed cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ½ cup (25 g) mini marshmallows, reserving a few for topping
  • ½ cup (54.5 g) pecans, chopped, reserving a few for topping
  • cup marshmallow fluff

Instructions

  • Place a 9×5-inch loaf pan in the freezer to chill.
  • To the bowl of a stand mixer, add the heavy cream. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
  • The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff. This happens quickly, so watch it closely!
  • In a medium microwave-safe bowl, melt chocolate chips in 30-second increments, stirring in between until creamy. To the melted chocolate, add sweetened condensed milk, cocoa powder, vanilla, salt, and 1 cup of whipped cream.
  • Gently fold the chocolate and sweetened condensed milk mixture back into the mixing bowl with the rest of the whipped cream.
  • Add marshmallows and pecans (reserving some of each for topping), and gently fold them into the mixture.
  • Pour half of the mixture into the chilled loaf pan. Add 3 tablespoons of marshmallow fluff and swirl it in with a knife. Then, add the remaining ice cream mixture. Top with remaining fluff, and swirl again. Top with any remaining marshmallows and pecans and freeze for at least 5 hours, or until fully set up, before serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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