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Rocky Road Ice Cream

Chocolate ice cream with chocolate covered almonds and marshmallows.

This is my recipe for this classic ice cream.

I use chocolate covered almonds and marshmallow fluff as my add ins. The fluff gives a much better texture in my opinion. Homemade marshmallows would probably be the best but I have never tried that.
I wanted the base to have a strong chocolate flavour. I used a dark chocolate from Blanxart that was really great.
There are no eggs in this recipe, instead I use Lecithin as an emulsifier.
The sugar blend is 100g sucrose and 100g dextrose. Using only sucrose would make the ice cream too hard and too sweet. The dextrose is less sweet than sucrose and has a much higher freezing point depression. We need this to handle the hardening effect of the chocolate.
The stabilisers are CMC, Guar and Lambda carrageenan. You can omit the stabilizers or use your personal favourite.
If using milk and/or cream with a different fat content you can use the software to recalculate the recipe.


I make this using a high speed blender and no cooking. 

More and more I like this method when possible, sometimes though you need/should cook the base! Anyway this is how I make it. You can of course cook the base using your preferred method.

  1. Add all the dry ingredients to a bowl and mix well. Important!
  2. Add the milk and the chocolate to a blender.
  3. Run on max speed until the chocolate is fully blended and emulsified for approx two minutes.
  4. Lower the speed and add the dry ingredients and the cream.
  5. Run at medium speed for one minute.
  6. Rest in the fridge for 2-4 hours to chill the base. (It will be a little warm after blending).
  7. Chop the almonds.
  8. Run in ice cream machine.
  9. Layer ice cream, almonds and marshmallow fluff in a container.
  10. Freeze.


IngredientWeight (g)Amount (%)
Milk (3.0%)400.039.79
Cream (40.0%)250.024.87
Chocolate 70%125.012.43
Cacao powder 21%20.01.99
Guar gum0.400.04
Lambda Carrageenan0.200.02
Vanilla extract5.00.50
Chocolate covered almonds
Marshmallow fluff
Add almonds and marshmallow fluff to taste.


Butter fat11.1 %
Total fat16.8 %
MSNF4.8 %
TSNF33.2 %
Total solids50.2 %
PAC total231.8
Freezing point-3.3 C, 26.0 F
Weight1005.4 g
Final weight1005.4 g
Evaporation0.0 g
Evaporation %0.0 %
Butter fat11.1 %
Other fat5.7 %
Total fat16.8 %
Sugar22.8 %
MSNF4.8 %
MSNF/Water9.7 %
Other solids5.4 %
TSNF33.2 %
Total solids50.2 %
Water49.8 %
Stabilizers0.14 %
Stabilizers/Water0.28 %
Egg yolks0.0 %
Egg yolk lecithin0.0 %
PAC se229.1
PAC salt1.0
PAC alcohol1.7
PAC total231.8
PAC normalized459.8
FP SE-2.8 C, 26.9 F
FP MSNF-0.2 C, 31.6 F
FP Salt-0.1 C, 31.8 F
FP Alcohol-0.1 C, 31.7 F
Freezing point-3.3 C, 26.0 F
Frozen water @-14.0 C, 6.8 F71.2 %
Temp at 65%-11.3 C, 11.7 F
Temp at 70%-13.4 C, 7.9 F
Temp at 75%-16.2 C, 2.8 F

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