Frequently asked questions
Make it homemade and you can add chocolate chunks too (because why not?!). This homemade rocky road ice cream recipe is a huge favorite in our house. Of course you can buy it, but it’s so much more fun making it with your own two hands! The story goes that William Dreyer used his wife’s sewing scissors to cut the marshmallows into pieces, since there were no mini marshmallows at the time! The original ice cream used walnuts, but they were later replaced by toasted almonds. Some versions today also use chocolate chunks, but the original version had only a chocolate base. Either way, we owe the idea of ice cream mix-ins to Dreyer and Edy, who pioneered the concept in the 1920s! (Ben and Jerry’s thanks them, we’re sure!)
Cornstarch: cornstarch helps to thicken the ice cream and keep it soft after freezing; it’s absolutely essential in our book! Whole milk Heavy cream Cocoa powder Granulated sugar Vanilla extract Almonds (or walnuts) Marshmallows Chocolate chips or chunks
For large marshmallows, cut them with kitchen sheers! Dip the scissors into hot water before cutting each marshmallow, and if necessary wipe off the blades with a towel or paper towel. They’re a little fiddly, but we like the organic look of the large cut shapes. Or, use mini marshmallows! These small marshmallows are much easier to manage. However, we don’t like the look as much (feel free to use whatever you choose).
Freezer bowl ice cream maker: This type of ice cream maker is the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use; it’s held up very well over the years. Be sure to freeze the base of the ice cream maker overnight before making this recipe. Automatic ice cream maker: Do you make ice cream often? Consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, so you can make ice cream on a moment’s notice.
Make the custard (5 minutes): Simmer the cornstarch, whole milk, cocoa powder and sugar for 4 to 5 minutes. Then add in the heavy cream, more milk, vanilla, and salt. Cool the custard (1 hour or overnight): Cool down the custard before churning it. You can do this in a few ways. The quickest is to transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Churn (25 minutes): Churn the ice cream in the ice cream maker. Add mix ins: Add the toasted almonds, marshmallow pieces, and chocolate chips. Freeze or “ripen” for hard ice cream texture (at least 2 hours or overnight): Freeze the ice cream for 2 hours or overnight for a scoop-able, hard ice cream texture.
Try the classics: Chocolate Ice Cream, Strawberry Ice Cream and Vanilla Ice Cream Go for our favorite, Mint Chocolate Chip Ice Cream Get a buzz with Coffee Ice Cream or go floral with Lavender Ice Cream Opt for Vegan Ice Cream (Dairy Free!) Grab Cheesecake Ice Cream or Strawberry Cheesecake Ice Cream
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