This rocky road ice cream with nuts and marshmallows is simply delicious. No one will be able to resist this creamy chocolate ice cream on a hot summer day!
Ingredients
- sweetened condensed milk: 1 can (14 ounce can)
- unsweetened cocoa powder: 0.5 cup
- heavy cream: 2 cups
- light cream: 1 cup
- vanilla extract: 1 Tbsp
- miniature marshmallows: 1 cup
- pecans: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
-
Cook and stir condensed milk and cocoa in a medium saucepan over low heat until smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold, about 1 hour.
-
Pour mixture into the canister of an ice cream maker and freeze according to manufacturer's directions. Stir in marshmallows and nuts halfway through the freezing process.
