If there's a favourite icecream flavour from my childhood, it would be the rocky road ice cream. I remember that in the beginning, I picked out the marshmallows and left them aside whenever I devoured my ice cream serves. But, as I grew older, I even learned to love the marshmallows.
However, after I left Manila, I can't seem to find a decent rocky road ice cream that reminded me of the flavour that I loved so much. Everything I have tried just didn't quite cut it.
It also didn't help that my husband was never a fan of rocky road. We don't always get to pick this flavour if we ever need to share a tub or cone of ice cream. So, that's why it was one of the flavours in my "must try" list when I first started making homemade ice cream.
That's why when I found this rocky road ice cream recipe at AllRecipe, I knew I had to give it a try. But, I decided to tweak it a bit for my own use.
And guess what? The hubby was once again converted. Surprise, surprise. 🙂 He actually loved this ice cream, even if he wasn't a rocky road fan. But, I definitely guarded it well. What can I say? I was completely and utterly addicted.
So, for those who might be interested, here's my version of the rocky road ice cream.
- 1 can condensed milk (sweetened), approximately 390g
- 60g cocoa powder
- 2 cups double cream
- 1 cup thickened cream
- 1 tbsp vanilla essence
- 60g cashews (unsalted), chopped
- 15g mini marshmallows (about a handful; more can be added, if desired)
- Heat condensed milk and cocoa over low heat in a sauce pan. Stir constantly for about 3 to 5 minutes.
- Once the mixture is smooth, remove from the heat.
- When the mixture is slightly cooled, stir in the double cream until completely integrated. Then, mix in thickened cream and vanilla.
- Refrigerate the mixture for approximately 10 to 15 minutes, or until cooled down.
- Pour the mixture into the ice cream maker and churn, according to your machine's instructions. I churned mine for about 20 minutes to start with (or halfway through, depending on your machine).
- After churning for about 20 minutes, add the cashews and marshmallows.
- Churn for another 15 to 20 minutes.
- Once churning is completed, put the mixture into a container with a lid.
- Put the ice cream container in the freezer for at least 4 hours before serving. Or, you can freeze it overnight if you prefer a more solid ice cream.
When the ice cream is completely frozen, you might want to put it in the fridge section to soften for an hour or so before serving.
The marshmallows tend to float to the top, so you might want to give it a mix halfway through before it is frozen. Or, you might want to hold off putting marshmallows until you serve the ice cream instead.
Prepare to fight off everyone in your household for this ice cream! 🙂