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Rocky Road Ice Cream

Easy, no-churn, creamy chocolate ice cream with marshmallows, chocolate chips, and almond pieces.
Prep Time 10 mins
Total Time 4 hrs 10 mins
Course Dessert
Cuisine American, ice cream
Servings 4 quarts


  • 4 oz. bittersweet chocolate chopped
  • 2 oz. bittersweet chocolate chopped
  • 14 oz sweetened condensed milk one can
  • 1 tsp. vanilla
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. fresh lemon juice ~ half a lemon
  • pinch salt
  • 1 cup mini marshmallows
  • 3/4 cup almonds, roughly chopped roasted and salted (if desired)
  • 1/2 cup chocolate chips or mini chocolate chips
  • 2 cups heavy cream
  • 1 cup chocolate sauce optional


  • Combine the chopped chocolate in a large bowl. Set aside.
  • Microwave the milk until almost boiling and then pour it immediately over the chocolate. Let sit for a few minutes and then stir until the chocolate is melted and smooth.
  • Stir in the remaining ingredients EXCEPT for the heavy cream.
  • In a separate bowl, using a stand mixer or an electric hand mixer, whip the heavy cream until soft peaks form. Gently fold the cream into the chocolate mixture, without deflating it.
  • Transfer the mixture into a 2-quart container* lined with parchment paper that can go into the freezer (metal or plastic but NOT glass). Swirl in the chocolate sauce with a butter knife (if using). Otherwise reserve the chocolate sauce for a topping when serving. Cover with plastic wrap or wax paper that completely touches the surface of the ice cream so no crystals form.
  • Freeze for 4-6 hours, or until frozen. Serve with chocolate sauce. Enjoy in a bowl or ice cream cone.


*I use a 10-inch metal springform pan.
Adapted from Carlsbad Cravings
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