ROCKY ROAD ICE CREAM
My daughters always want to put this rocky road ice cream in cones just like the ice cream shops do. We especially like the marshmallows, chocolate chips and chopped pecans. Sometimes we even add extra chips on top...and whipped cream, too. -Dale Langford Atwater, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine milk and half-and-half; heat to 175°. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved. Remove from heat. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Cover and refrigerate for 30 minutes., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 340 calories, Fat 24g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 88mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
ROCKY ROAD ROLLED ICE CREAM
Try something new with Rocky Road Rolled Ice Cream! This sweet and nutty rock road rolled ice cream recipe with marshmallows and pecans lets you enjoy a classic flavor in a uniquely fun way. No cone required!
Provided by My Food and Family
Categories Recipes
Time 5h10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Beat cream and sweetened condensed milk in medium bowl until blended. Add remaining ingredients; stir.
- Pour into 15x10x1-inch pan.
- Freeze 5 hours or until firm.
- Cut ice cream into 6 (2-1/2-inch-wide) crosswise strips. Starting at one short end of strip, push edge of inverted metal spatula with 2-inch flat edge across width of pan to roll 1 ice cream strip into spiral; transfer to dessert bowl with tongs. Repeat with remaining ice cream strips and additional dessert bowls.
Nutrition Facts : Calories 310, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 50 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
ROCKY ROAD ICE CREAM BARS
This recipe takes the classic American ice cream and turns it into simple, festive bars. They start with a no-bake chocolate cookie crust that gets topped with chocolate ice cream, salty toasted nuts and, of course, mini marshmallows, making this a treat everyone will love. Using a rich, dense ice cream is key to these bars, so buy a premium ice cream for this recipe if you can, since some supermarket versions may have a lot of air incorporated. Serve the bars straight from the freezer (with napkins!) or on dessert plates with a drizzle of hot fudge sauce, and watch them disappear.
Provided by Lidey Heuck
Categories ice creams and sorbets, dessert
Time 15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Spray a 9-by-13-inch pan with cooking spray and line with parchment paper. Place 8 tablespoons/115 grams of the butter in a small skillet and melt over medium heat; set aside.
- Place the cookies and 1/4 teaspoon salt in the bowl of a food processor fitted with the blade attachment, and process until the cookies are very finely ground. Add the melted butter and pulse until the crumbs are moistened. Transfer the crumb mixture to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Place the pan in the freezer for 30 to 45 minutes, until the crust is firm to the touch.
- Meanwhile, add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the nuts and the remaining 1/2 teaspoon salt and cook for 3 to 5 minutes, tossing often, until lightly toasted. Set aside to cool completely.
- Soften the ice cream in the refrigerator for 30 minutes, or at room temperature for 10 to 15 minutes until easy to scoop but not melted.
- Scoop large spoonfuls of ice cream all over the crust, and working quickly, use an offset spatula or wooden spoon to smooth the ice cream into an even layer with no gaps. Sprinkle the nut mixture and marshmallows over the ice cream and press them lightly into an even layer using the palms of your hands.
- Cover the pan with plastic wrap and freeze until firm, at least 3 hours or overnight. Cut the ends of the ice cream away from the edges of the pan and lift the overhanging parchment paper to remove the bars. Place on a cutting board and cut into squares. Serve straight from the freezer, drizzled with hot fudge, if desired.
HOMEMADE ROCKY ROAD ICE CREAM
I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!
Provided by Keyla
Categories Frozen Desserts
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingrediants together in cylinder of ice cream maker; freeze according to manufacturers directions.
- Allow to set in freezer for 2-4 hours.
- Enjoy!
ROCKY ROAD ICE CREAM
Who doesn't love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows.
Provided by Sugar Cookie
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
- Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 19.3 g, Cholesterol 59 mg, Fat 18.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 10.4 g, Sodium 53 mg, Sugar 15.5 g
More about "rocky road rolled ice cream recipes"
VEGAN ROCKY ROAD ICE CREAM RECIPE - WORLD OF VEGAN
From worldofvegan.com
Reviews 6Category DessertCuisine AmericanEstimated Reading Time 4 mins
- Advance Prep: Freeze the ice cream maker bowl for at least 24 hours before beginning (or follow ice cream maker directions). This is an essential step for getting the right ice cream consistency!
- In a blender, add the coconut milk, cocoa powder, agave nectar, sugar, vanilla extract, and salt and blend until completely smooth. Pour into a bowl, cover, and set in the fridge for at least 1 hour to chill (longer is fine too).
- Set up your ice cream maker with the fully-frozen canister, turn it on, and gently pour in the chilled soupy chocolate mixture. Allow ice cream maker to run until the mixture turns from soup to thick soft serve. This usually takes about 10-15 minutes, but look for visual signs of readiness and follow your ice cream maker’s instructions as the time can vary significantly.
- Meanwhile, prepare the add-ins so they’re all ready to mix in as soon as the ice cream maker is done. In this case, measure out the marshmallows and chop up the chocolate and almonds.
ROCKY ROAD ICE CREAM RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanTotal Time 8 hrs 55 minsCategory Ice CreamCalories 623 per serving
- Warm 1 C. of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.
- Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 C. cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
- Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (and reaches 170 degrees F on an instant-read thermometer).
ROCKY ROAD ICE CREAM | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Total Time 5 hrs 10 minsServings 1Calories 524 per serving
- In a medium saucepan melt the chocolate over medium-low heat. Gradually stir in milk until combined. Gradually stir in water. Remove from heat. Pour half of the mixture into a blender container; cover and blend until smooth. Transfer to a bowl. Repeat with other half of mixture. Cover surface with plastic wrap and chill thoroughly.
- Stir in whipping cream, walnuts, and vanilla. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Stir in marshmallows before ripening. Ripen 4 hours. Makes about 1 quart (8 servings).
EASY ROCKY ROAD ICE CREAM RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Cuisine AmericanTotal Time 5 hrs 30 minsCategory DessertCalories 396 per serving
- Add 1/2 cup chocolate mixture in a very slow thin stream to the egg yolks while whisking quickly (do not stop whisking).
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- In a large bowl, using a handheld electric whisk, whisk together the eggs and sugar for 3 to 4 minutes or until the mixture turns a thick pale color, set aside.
- In a medium saucepan, add the milk, cream, instant espresso and cocoa powder, bring a simmer but don’t let it boil.
- Pour the egg mixture into the saucepan with the remaining milk and egg mixture and cook over low heat for about 5 minutes or until the mixture thickens.
HOMEMADE ROCKY ROAD ICE CREAM - JO COOKS
From jocooks.com
4.7/5 (16)Total Time 50 minsCategory DessertCalories 448 per serving
- Add milk, heavy cream, pinch of salt, 1 tsp vanilla extract and ⅓ cup of sugar to a medium sauce pan, place over medium-low heat and bring it to a boil stirring occasionally.
- While the milk mixture comes to a boil, add the egg yolks and ⅓ cup of sugar to a medium size bowl and whisk until the mixture turns a pale yellow.
- Once the milk mixture has come to a boil, whisk ⅓ cup at a time of the hot milk mixture into the egg mixture. Continue to add the hot milk mixture to the egg mixture until you have about ½ of the milk mixture left.
ROCKY ROAD ICE CREAM RECIPE - CREATIONS BY KARA
From creationsbykara.com
4.9/5 (7)Total Time 8 hrs 30 minsCategory DessertCalories 330 per serving
- In a large pan, whisk together the sugar and cocoa. Add the eggs and evaporated milk and whisk till smooth. Heat over medium heat till thick and bubbly, stirring constantly.
- As soon as mixture barely starts to boil, remove the pan from the heat and place in a sink filled with ice water. Stir till chilled.
- Add cream, sweetened condensed milk, vanilla, pudding mix, and milk. Whisk till pudding is dissolved and mixture is smooth. Pour through a fine meshed strainer to remove any lumps.
- Cover and chill in refrigerator for several hours or overnight. Freeze in an ice cream freezer according to manufacturer’s instructions.
ROCKY ROAD VEGAN ICE CREAM RECIPE | PACIFIC FOODS
From pacificfoods.com
3/5 (28)Category DessertsServings 7Estimated Reading Time 40 secs
- In a medium saucepan, gently simmer coconut milk, Organic Almond Original Non-Dairy Beverage, sugar, cocoa powder and vanilla. Simmer and whisk vigorously until thoroughly combined.
- After chilled, transfer to an ice cream maker and churn according the model’s directions (usually about 15-25 minutes).
- Transfer the churned ice cream into an airtight container. As you scoop the ice cream into the container, layer in the almonds, chocolate chips and marshmallow and use a spatula to gently incorporate.
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- Add the chopped chocolate, sugar and salt to the cream mixture, then stir until the sugar dissolves and the chocolate has melted.
- Remove pan from heat and cool it off quickly. Do this by placing the saucepan carefully in a large bowl of ice water, and stirring the mixture for a couple of minutes. When the ice cream mixture has cooled completely, pour it into a large bowl.
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ROCKY ROAD ICE CREAM RECIPE (NO CHURN!) | CARLSBAD CRAVINGS
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Reviews 21Estimated Reading Time 7 minsServings 2Total Time 10 mins
- Bring the milk to a near boil in the microwave or stovetop and pour it over the chopped chocolate. Let sit 5 minutes, then stir until smooth and chocolate is melted.
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