Rocky Road Sundae Pie Recipes

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ROCKY-ROAD SUNDAE



Rocky-Road Sundae image

Scoops of chocolate and coffee ice cream get ladled with chocolate and marshmallow sauces, then topped with toasted hazelnuts and chunks of chocolate in this Rocky Road-inspired sundae that's smooth sailing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4

Number Of Ingredients 6

1/2 cup hazelnuts
8 scoops (about 1 pint) chocolate ice cream
4 scoops (about 1/2 pint) coffee ice cream
1 cup Chocolate Sauce
3/4 cup Marshmallow Sauce
2 1/2 ounces milk chocolate, cut into chunks

Steps:

  • Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts with a clean kitchen towel to remove skins. Return them to tray; toast until fragrant and golden brown, 10 minutes more. Let cool.
  • Place 2 scoops chocolate ice cream and 1 scoop coffee ice cream in each of four bowls. Top with chocolate and marshmallow sauces. Sprinkle with hazelnuts and chocolate chunks; serve.

S'MORES SUNDAES



S'Mores Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 gooey, yummy, huge and sinful sundaes

Number Of Ingredients 5

8 graham crackers, crushed or broken
2 pint rocky road ice cream
1 cup hot fudge sauce, from dessert topping aisle of market
Store bought prepared whipped cream in a spray canister
Chopped nuts and red cherries, optional

Steps:

  • Place crushed grahams in the bottom of dessert bowls or sundae dishes. Top with rocky road ice cream, 2 big scoops for each dessert. Heat hot fudge in microwave and pour over ice cream. Top with whipped cream, nuts and a cherry.

ROCKY ROAD SUNDAE PIE



Rocky Road Sundae Pie image

Categories     Chocolate     Dessert     Walnut     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 13

For crust
1 9-ounce package chocolate wafer cookies, broken into pieces
6 tablespoons (3/4 stick) unsalted butter, melted
For milk chocolate fudge sauce
2/3 cup whipping cream
8 ounces imported milk chocolate (such as Lindt), chopped
1/2 teaspoon vanilla extract
For marshmallow sauce
4 cups miniature marshmallows (about 7 1/2 ounces)
1/3 cup whipping cream
1 teaspoon vanilla extract
2 quarts chocolate ice cream, slightly softened
1 cup walnuts, toasted, coarsely chopped (about 3 3/4 ounces)

Steps:

  • Make crust:
  • Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind chocolate wafer cookies in processor. Add melted butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake crust until set, about 10 minutes. Cool completely.
  • Make milk chocolate fudge sauce:
  • Bring cream just to simmer in medium saucepan over medium heat. Remove from heat. Add milk chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in vanilla. Let stand at room temperature until sauce cools and thickens slightly, about 20 minutes.
  • Make marshmallow sauce:
  • Combine marshmallows and cream in large metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until marshmallows melt and mixture is smooth, about 3 minutes. Remove bowl from over water; stir in vanilla. Let stand until slightly cooled but still pourable, about 10 minutes.
  • Spread 1 quart ice cream evenly in cooled crust. Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart. Sprinkle half of walnuts over sauce. Drizzle half of marshmallow sauce over walnuts. Freeze until sauces are set, about 10 minutes.
  • Spread 1 quart ice cream evenly in crust. Drop remaining milk chocolate sauce by tablespoonfuls over ice cream. Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through. Sprinkle with remaining walnuts. Freeze until pie is firm, about 4 hours. (Can be made 5 days ahead. Cover tightly with foil. Keep frozen.)
  • Cut around pan sides to loosen. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides.

ROCKY ROAD PIE



Rocky Road Pie image

Rocky roads are dangerous and should be avoided. But Rocky Road Pie? That's another story! Follow these directions for the road to yummyville.

Provided by My Food and Family

Categories     Recipes

Time 3h20m

Yield Makes 10 servings.

Number Of Ingredients 8

18 graham crackers, finely crushed (about 1-1/4 cups crumbs)
1/4 cup sugar
1/3 cup margarine or butter, melted
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup JET-PUFFED Miniature Marshmallows
3/4 cup chopped walnuts, divided

Steps:

  • Mix crumbs, sugar and margarine until well blended; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
  • Prepare pudding mix as directed on package for pie filling, using 1-1/2 cups milk. Let stand 2 minutes. Gently stir in 1-1/2 cups of the whipped topping, the marshmallows and 1/2 cup of the walnuts. Pour into crust.
  • Refrigerate several hours or until chilled. Top with remaining 1/2 cup whipped topping and the remaining 1/4 cup walnuts just before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

ROCKY ROAD SUNDAES



Rocky Road Sundaes image

Categories     Chocolate     Dairy     Egg     Nut     Dessert     Kid-Friendly     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield Makes 6

Number Of Ingredients 25

Fudge sauce
4 ounces bittersweet or semisweet chocolate, chopped
1/4 cup water
2 tablespoons sugar
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1 large egg yolk
Ice cream
3 large egg yolks
1 cup whipping cream
1 cup whole milk
2 tablespoons sugar
1/8 teaspoon salt
6 ounces milk chocolate, chopped
1 cup canned unsweetened coconut milk*
Marshmallows
3 3/4 teaspoons unflavored gelatin
1 1/2 cups sweetened flaked coconut, toasted, cooled, divided
1 cup sugar
1/2 cup light corn syrup
3/4 teaspoon cornstarch
1/2 teaspoon vanilla extract
1 cup whole unblanched almonds, toasted, coarsely chopped
4 ounces bittersweet or semisweet chocolate, chopped
Whipped cream

Steps:

  • For sauce:
  • Stir first 5 ingredients in heavy medium saucepan over medium-low heat until smooth. Whisk yolk in medium bowl. Gradually whisk half of chocolate mixture into yolk. Return to same pan. Stir until sauce registers 140°F and maintains temperature for 3 minutes, about 6 minutes total. Transfer to bowl. (Can be made 3 days ahead. Cover; chill. Rewarm over low heat before serving.)
  • For ice cream:
  • Whisk yolks in bowl. Bring cream, milk, sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Whisk cream mixture into yolks; return to pan. Stir over medium heat until custard thickens enough to coat spoon, about 2 minutes (do not boil). Remove from heat. Add chocolate; whisk to melt. Mix in coconut milk. Cool 1 hour.
  • Process custard in ice cream maker according to manufacturer's instructions. Cover; freeze overnight.
  • For marshmallows:
  • Place 1/3 cup water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 25 minutes, pushing any opaque gelatin under surface to hydrate. Sprinkle half of coconut in 8x8x2-inch pan.
  • Stir sugar, corn syrup, and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves, brushing down sides of pan often with wet pastry brush. Attach candy thermometer to side of pan. Increase heat to high. Boil without stirring until thermometer registers 238°F, about 4 1/2 minutes. Remove from heat. Add gelatin; stir until dissolved. Transfer to bowl of heavy-duty mixer. Beat on high speed 4 minutes to cool slightly. Add cornstarch and vanilla. Beat 30 seconds. Fold in almonds and chocolate. Spoon into prepared pan; spread evenly. Sprinkle remaining coconut over. Cool. (Can be made 3 days ahead. Cover with foil; store at room temperature.) Cut into 25 squares.
  • Scoop ice cream into dishes. Top ice cream with fudge sauce, whipped cream, and marshmallows.
  • *Available at Indian and Latin American markets and many supermarkets.

ROCKY ROAD ICE CREAM PIE



Rocky Road Ice Cream Pie image

Smothering ice cream with loads of toppings is one of my favorite parts of making a sundae! This ice cream pie has a unique cookie base that bakes up crunchy on the edges and chewy in the center, cradling ice cream, toppings and homemade butterscotch sauce. The butterscotch sauce is rich and sweet with a touch of salty and perfectly coats the scooped ice cream.

Provided by Dan Langan

Categories     dessert

Time 50m

Yield One 9-inch pie

Number Of Ingredients 22

Nonstick cooking spray
6 tablespoons unsalted butter, softened
2/3 cup packed light brown sugar
2 teaspoons instant coffee, optional
1 teaspoon pure vanilla extract
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, cold
1 cup plus 1 tablespoon all-purpose flour
1/4 cup cocoa powder
1/3 cup semisweet or dark chocolate chips
1/3 cup toasted chopped almonds
2 tablespoons unsalted butter
1/3 cup packed light brown sugar
3 tablespoons heavy cream, half-and-half or milk
1/8 teaspoon fine salt
Splash pure vanilla extract
2 pints ice cream, any flavor you prefer
1/2 cup mini marshmallows
1/4 cup toasted sliced almonds
2 to 3 tablespoons chocolate chips

Steps:

  • Preheat the oven to 400 degrees F. Set a baking sheet in the center of the oven. Spray the bottom of a standard 9-inch pie pan with cooking spray.
  • For the cookie base: Combine the butter, brown sugar, coffee if using, vanilla, salt, baking powder and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until combined then raise to medium speed and beat until fluffy, 2 to 3 minutes. Scrape the bowl and paddle clean and add the egg. Mix on low speed until combined then raise to medium speed for a few seconds. The mixture may look broken but that's okay. Add the flour and cocoa and mix on low speed until combined. Scrape the bowl as needed. Add the chocolate chips and nuts and mix on low speed until evenly distributed.
  • Transfer the dough to the prepared pan. Moisten your fingers to press the dough evenly into the pan and up the sides. Smooth out the dough with a spoon if needed.
  • Set the pie pan on the preheated baking sheet and bake until puffed and the outer 1-inch edge of the crust feels set, 14 to 15 minutes. Cool on a wire rack until barely warm. It's okay if the center of the cookie sinks as it cools.
  • For the butterscotch sauce: Melt the butter in a small saucepan over medium heat and cook until foamy and sizzling. Stir in the sugar, cream, salt and 1 teaspoon water, stirring until the sugar is dissolved. Bring to a boil and boil without stirring for 2 minutes. Remove from the heat and stir in the vanilla. If it looks like the butter has separated from the sauce, add a few drops of hot water and stir until smooth. Pour into a heatproof measuring cup and let cool while assembling the pie.
  • To assemble: Remove the cookie base from the pan if desired. Fill the center of the cookie crust
  • with scoops of ice cream. Sprinkle with the marshmallows, almonds and chocolate chips and slice. Drizzle butterscotch sauce over each slice and serve (see Cook's Note). Cover any leftovers with plastic wrap and freeze for up to 1 week.

ROCKY ROAD FREEZER PIE



Rocky Road Freezer Pie image

Whip up this simple chocolaty pie the day before and you'll feel just like the champ when you serve it on party day. -Addrenne Roth, Donna, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 cups half-and-half cream
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup semisweet chocolate chips
1/3 cup miniature marshmallows
1/3 cup chopped pecans
1 graham cracker crust (9 inches)
Miniature marshmallows, chopped pecans and chocolate sauce, optional

Steps:

  • In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 184 calories, Fat 10g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 175mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

ROCKY ROAD PIE



Rocky Road Pie image

Almost as good as the candy (Think of the crust as up-side down crumb cake. Use a different crust if you like it more solid!)

Provided by nvermd

Categories     Pie

Time 2h15m

Yield 1 pie

Number Of Ingredients 9

1/4 cup butter, melted
4 whole graham crackers, crushed
1/2 cup brown sugar
1 cup quick-cooking oatmeal
1 (3 3/4 ounce) package instant chocolate pudding mix
1 1/2 cups milk
3 cups miniature marshmallows
1 (12 ounce) container non-dairy whipped topping
1 cup chopped walnuts

Steps:

  • Mix graham cracker crumbs, brown sugar and oatmeal.
  • Pour over melted butter and mix well.
  • Pat into a 9" pie pan.
  • Mix milk with pudding mix until blended.
  • Add marshmallows and 1/2 of whipped topping.
  • Carefully, put remainder of topping in bottom of pie shell.
  • Pour pudding mixture over top.
  • Sprinkle with walnuts.
  • Refrigerate for at least 2 hours.

Nutrition Facts : Calories 4329, Fat 235, SaturatedFat 121.3, Cholesterol 173.2, Sodium 2615.9, Carbohydrate 531, Fiber 21.3, Sugar 347.1, Protein 56.5

ROCKY ROAD BROWNIES



Rocky Road Brownies image

Remember old-fashioned rocky road ice cream? Get that same delicious chocolate, marshmallow and peanut taste all on a rich, fudgy brownie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 16

Number Of Ingredients 5

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup semisweet chocolate chips
1 1/3 cups miniature marshmallows
1/3 cup chopped peanuts

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup of the chocolate chips. Spread in pan.
  • Bake brownies as directed on box. Immediately after removing from oven, sprinkle with miniature marshmallows, remaining 1/3 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows with knife dipped in hot water. Store tightly covered

Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 110 mg, Sugar 24 g, TransFat 0 g

EASY ROCKY ROAD



Easy rocky road image

Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.

Provided by Member recipe by Aaron Goodall

Categories     Afternoon tea, Treat

Time 20m

Number Of Ingredients 10

200g digestive biscuits (Rich Tea can also be used)
135g butter or margarine
200g dark chocolate (70% cocoa works best)
2-3 tbsp golden syrup
100g mini marshmallows (chopped regular marshmallows work too)
icing sugar, to dust
raisins, dried cranberries or any dried fruit
nuts
popcorn
honeycomb, broken into pieces

Steps:

  • Grease and line an 18cm square brownie tin with baking paper.
  • Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
  • In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
  • Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
  • Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

ROCKY ROAD PIZZA



Rocky Road Pizza image

Looking for a new, interesting dessert to offer your hungry clan? Chocolate lovers will relish this palate-pleasing pizza that cleverly captures the flavor of rocky road ice cream. Folks will have a hard time eating just one slice!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 slices.

Number Of Ingredients 4

Pastry for single-crust pie (9 inches)
3/4 cup semisweet chocolate chips
1/2 cup miniature marshmallows
1/4 cup salted peanuts

Steps:

  • On a lightly floured surface, roll pastry into a 9-in. circle; place on a lightly greased baking sheet. Prick with a fork. Bake at 450° for 8-10 minutes or until lightly browned. Sprinkle with chocolate chips. Bake 1-2 minutes longer or until chocolate is softened., Spread chocolate over crust to within 1/2 in. of edges. Sprinkle with marshmallows. Bake for 1-2 minutes or until marshmallows puff slightly and are lightly browned. Sprinkle with peanuts. Remove to a wire rack to cool.

Nutrition Facts : Calories 232 calories, Fat 14g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 123mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

EASY ROCKY ROAD PUDDING PIE



Easy Rocky Road Pudding Pie image

A filling that starts with instant chocolate pudding and a premade chocolate cookie crust make this scrumptious rocky road pie an easy-to-make dessert.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 10 servings

Number Of Ingredients 7

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup JET-PUFFED Miniature Marshmallows
3/4 cup chopped walnuts, divided
1 chocolate cookie crumb crust (6 oz.)
2 Tbsp. chocolate sauce

Steps:

  • Prepare pudding mix as directed on package for pie filling, using 1-1/2 cups milk. Let stand 2 min. Stir in half the COOL WHIP, marshmallows and 1/2 cup nuts.
  • Pour into crust. Refrigerate 3 hours or until chilled.
  • Top with remaining COOL WHIP, nuts and chocolate syrup just before serving.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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From pinterest.com


HERSHEY’S SUNDAE PIE RECIPE: SUPER EASY COPYCAT RECIPE
2021-08-24 Press the crust chocolate cookie crumbs into the bottom of pie plate and up along the edges. Set aside. In a large mixing bowl with electric mixer, combine 2 packages of instant chocolate pudding mix, 2 ½ cups of milk, and thawed whipped topping. Using whisk attachment, whip until well combined.
From cookthink.com


BROWNIE SUNDAE PIE - MOM ON TIMEOUT
2013-08-14 Press enough brownies into a pie pan to create a crust. Make sure you don't leave any holes. Spread caramel topping gently onto brownie crust and sprinkle with pecans if desired. Pour creamer and milk into a bowl. Add pudding mix and beat of whisk for two minutes until blended and thick.
From momontimeout.com


ROCKY ROAD PUDDING PIE RECIPE – DISH DITTY
Step 1. Prepare pudding with 1 1/2 cups milk and 11/2 cups heavy whipping cream. Remove from heat and let cool for about 15 minutes, whisking occasionally to keep from gathering lumps/skin. Step 2. Once partially cool, stir in the nuts. Sprinkle 1/2 cup of the marshmallows on the pie crust.
From dish-ditty.com


PIE RECIPES & MENU IDEAS – PAGE 15 | BON APPETIT
Find Pie ideas, recipes & menus for all levels from Bon Appétit, where food and culture meet. ... Rocky Road Sundae Pie. By Elinor Klivans. Peach …
From bonappetit.com


TIN ROOF SUNDAE PIE - COOKIE MADNESS
2014-05-16 This Tin Roof Sundae Pie has an unbaked graham crackers made with just graham crackers and butter. The filling is vanilla ice cream (I used HEB brand 1905 Vanilla) mixed with caramel sauce, peanuts and fudge. The topping is sweetened whipped cream. It’s simple to make and a nice change from Rocky Road (which is not to say I wouldn’t want to make a Rocky …
From cookiemadness.net


BEST ROCKY ROAD PIE RECIPE - HOW TO MAKE ROCKY ROAD …
2018-11-01 Press evenly into bottom and up the sides of a 9-inch pie plate. Bake until set and fragrant, 10 to 12 minutes. (If crust has puffed, gently press down with bottom of measuring cup or bowl.) Transfer to a wire rack; cool. Puree ricotta in a food processor until smooth, about 30 seconds. Place chocolate in a microwave-safe bowl and microwave on ...
From countryliving.com


COOKSTR.COM
Rocky Road Sundae Pie. This pie is reminiscent of the chunky "rocky" candy made of marshmallows, nuts, and chocolate. To cut the fat and calories, use nonfat o... (1 Votes) Chocolate Cookie Crumb Crust. Crumb crusts are among the easiest to make - some are not even baked, just pressed into the pan and chilled. If you are in a hurry, you c... (1 Votes) …
From cookstr.com


LOADED SUGAR-FREE ROCKY ROAD — LIFE OF PIE
Line 2 containers with unbleached parchment paper. Place 1/2 a cup of the water into a medium bowl with the gelatin and stir to combine. Set aside to allow the gelatin to absorb the water and ‘bloom’. In a small saucepan, place your sweetener of choice, salt and the remaining 1/2 cup of water. Heat over medium heat, stirring.
From reallifeofpie.com


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