Rocky Road Ice Cream

Gluten Free
Health score
22%
Rocky Road Ice Cream
45 min.
3
1459kcal

Suggestions


Indulge your sweet tooth with a homemade treat that brings together the rich flavors of chocolate, nuts, and marshmallows—Rocky Road Ice Cream! This delightful dessert is not only a nostalgic classic but also a luxurious gluten-free option that will leave you craving more with each creamy bite.

Imagine scoops of velvety ice cream infused with decadent dark chocolate and smooth white chocolate, speckled with crunchy roasted almonds and hazelnuts for that irresistible texture. And let's not forget the mini marshmallows, adding a delightful chewy contrast that’s truly signature to the Rocky Road experience. Each spoonful is like a mini celebration, perfect for any occasion, whether it’s a summer afternoon with family or a cozy evening treat after dinner.

Preparing this frozen delight may take a little time, but the process is part of the fun! Whipping egg yolks into a silky custard, infusing it with rich cocoa, and churning it to frozen perfection creates an experience that transforms your kitchen into an ice cream parlor. Plus, you can enjoy the satisfaction of creating something spectacular from scratch. Serve it in bowls, top it with extra chocolate shavings, or enjoy it straight from the container—the choice is yours! This Rocky Road Ice Cream is sure to be a hit with friends and family alike, making every gathering feel like a special occasion.

Ingredients

  • ounces almonds chopped (see note above)
  • 2.5 ounces chocolate dark 70% chopped (60 to cocoa)
  • 0.3 cup dutch-processed cocoa powder 
  •  egg yolk 
  • ounces hazelnuts chopped (see note above)
  • cups cup heavy whipping cream 
  • 0.3 teaspoon kosher salt 
  • 1.5 ounces marshmallows mini
  • 0.8 cup sugar 
  • teaspoon vanilla extract 
  • 2.5 ounces chocolate white chopped
  • cup milk whole

Equipment

  • frying pan
  • sauce pan
  • whisk
  • spatula
  • ice cream machine

Directions

  1. In a large, heavy saucepan whisk together egg yolks and cocoa until very smooth and no lumps remain. Slowly whisk in sugar. If mixture is too dry, whisk in 1 or 2 tablespoons of cream to make a smooth paste.
  2. Once the yolk paste is smooth and all the sugar is incorporated, whisk in remaining cream and milk. Put pan over medium heat and cook, whisking frequently, until a custard thickly coats the back of a spoon, but a swiped finger leaves a clean line. Strain into an airtight container, stir in vanilla and salt, and chill in refrigerator overnight.
  3. The next day, churn in ice cream maker according to manufacturer's instructions.
  4. Transfer ice cream to a container capable of holding 2 quarts or larger, and quickly stir in nuts, chocolates, and marshmallows with a rubber spatula until thoroughly mixed in. Chill in freezer for at least 3 hours before serving.

Nutrition Facts

Calories1459kcal
Protein6.52%
Fat65.06%
Carbs28.42%

Properties

Glycemic Index
95.53
Glycemic Load
55.34
Inflammation Score
-9
Nutrition Score
36.96521681288%

Flavonoids

Cyanidin
1.73mg
Catechin
5.11mg
Epigallocatechin
1.01mg
Epicatechin
14.23mg
Epigallocatechin 3-gallate
0.2mg
Eriodictyol
0.05mg
Naringenin
0.08mg
Isorhamnetin
0.5mg
Kaempferol
0.07mg
Quercetin
0.78mg

Nutrients percent of daily need

Calories:1458.67kcal
72.93%
Fat:109.17g
167.95%
Saturated Fat:53.96g
337.25%
Carbohydrates:107.31g
35.77%
Net Carbohydrates:97.82g
35.57%
Sugar:88.35g
98.17%
Cholesterol:583.52mg
194.51%
Sodium:324.46mg
14.11%
Alcohol:0.46g
100%
Alcohol %:0.13%
100%
Caffeine:35.38mg
11.79%
Protein:24.63g
49.25%
Manganese:2.37mg
118.37%
Vitamin E:10.48mg
69.84%
Copper:1.29mg
64.35%
Phosphorus:628.45mg
62.85%
Vitamin A:3003.55IU
60.07%
Vitamin B2:0.95mg
55.92%
Magnesium:197.41mg
49.35%
Selenium:31.93µg
45.61%
Calcium:398.21mg
39.82%
Fiber:9.48g
37.94%
Iron:6.66mg
36.98%
Vitamin D:5.38µg
35.85%
Zinc:4.05mg
27.02%
Vitamin B12:1.59µg
26.56%
Potassium:928.16mg
26.52%
Folate:92.67µg
23.17%
Vitamin B5:2.31mg
23.08%
Vitamin B1:0.33mg
21.98%
Vitamin B6:0.39mg
19.74%
Vitamin K:12.31µg
11.72%
Vitamin B3:1.82mg
9.09%
Vitamin C:2.26mg
2.74%