Reviewed: Oct. 14, 2009

So good, creamy and smooth. I leave out the nuts (not a nut fan) and add some mini chocolate chips.

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Reviewed: Sep. 10, 2009

I made this for a BBQ and my friends were raving! They asked me four times if I "really" made this myself. One guest ate three cones of this glorious concoction! It was GONE in a marshmallowy flash!

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bluekeep

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Reviewed: Aug. 31, 2009

This was easy to make and very delicious! I didn't have pecans,so I used chopped toasted almonds instead. WONDERFUL!

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Julie T

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Reviewed: Aug. 26, 2009

Need to chop up the nuts prior to adding to mixture.

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SPezzini

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Reviewed: Aug. 14, 2009

This recipe is one I forsee using often. The base is fantastic and I am going to try adding peanut butter cups next time instead of marshmallows and pecans. The chocolate base is so rich and creamy! I love this recipe!

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Aug. 3, 2009

Man, is this tasty! I made it just as the recipe stated, with the exception of adding chocolate chips. I am also very happy that I decided to spring for the higher quality chocolate when I was making this (that could be a reason that some other people's was not chocolate-y enough). It turned out incredible--creamy and rich and incredible!!!

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cheeziekt

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 1, 2009

I LOVE this recipe!!! I make it about 3 times a month, more if I have company. I replaced the heavy cream and light cream with fat free half and half, and the condensed milk with the fat free version. This makes a great ice cream base. I make mint chocolate chip (just the half and half, sweetened condensed milk, 1/2 tsp peppermint extract & shredded dark chocolate), chocolate peanut butter, chocolate chip cookie dough (using the cookie dough for ice cream (eggless) recipe from this site), and birthday cake flavor (by adding about 1c. white cake mix, dry, and gradually stirring in the hot condensed milk, then add in the half and half and vanilla). This recipe has so many possibilities! So easy to adapt to delightful guiltless fat free/ low fat ice cream. Perfect egg free ice cream, THANK YOU!

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Fall

Cooking Level: Expert

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Reviewed: Jul. 28, 2009

This recipe is outstanding. After trying a few different recipes with lackluster results, I tried this one. My family loved it! Best ice cream ever was their response. I'm going to see if I can create a 'vanilla version' by omitting the cocoa powder.

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 21, 2009

I followed this recipe exactly, and it is SO delicious. we loved it. thank you!

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Phiny

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 19, 2009

YUM! I didn't have mini marshmallows or pecans, so I improvised. I melted some fluff, put it in a baggie, cut off the tip, and piped it into the ice cream maker while it was churning...it put a nice marshmallow ribbon through it. I also added chopped walnuts and chopped chocolate. SO YUMMY! I'm about 7 months pregnant and this may become a staple for me!

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jmgiangrande

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Reviewed: Jul. 18, 2009

Delicious! We all loved it and will definitely be making it again!

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PL

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Reviewed: Jul. 15, 2009

We LOVE this ice cream!! We leave out the nuts and marshmallows for a nice chocolate base. Mmmm! And, I use 2 cups half and half and 1 cup whole milk... turns out great and a little healthier. ;-) If you leave the ice cream as soft-serve stage, I think it tastes like a Wendy's frosty. If you transfer from machine to freezer for a hard ice cream stage, I think it tastes like a fudgsicle. The only ice cream we make! 5+++stars!!

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Stephanie

Cooking Level: Expert

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Reviewed: Jul. 9, 2009

This was soooo good! The texture and flavor were perfect. The second batch, I was low on regular cocoa powder and added a bit of the Hershey's Special Dark Cocoa Powder to make up the rest. Delish! LOVE dark chocolate!!

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GochisosamaDeshita

Cooking Level: Intermediate

Home Town: Superior, Montana, USA

Living In: Pecatonica, Illinois, USA

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Reviewed: Jul. 6, 2009

Quite possibly the best-tasting ice-cream I have ever had. I made it exactly as it said and it came out perfect, albeit a little soft. After about 30 minutes in the freezer, it was perfect! I will make this again and again.

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KEDDY1221

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Reviewed: Jun. 12, 2009

a little bit of work but good

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DNJTWIGG

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Reviewed: May 3, 2009

This is such a simple but delicious recipe. Of course, I only waited 2 hours into hardening to dig in. I am sure it will be just as wonderful after it hardens overnight. I added milk chocolate chips along with the nuts and marshmallows. So good!

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FIREDANCER201

Cooking Level: Intermediate

Home Town: Mangum, Oklahoma, USA

Living In: Bloomfield, New Mexico, USA

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Reviewed: May 1, 2009

The base for this recipe is FANTASTIC. We have made several variations of this by adding different "extras" including semi-sweet chips, chopped Whoppers, marshmallow fluff (warm it before adding so it doesn't clump), and toffee chips. We now keep a can of sweetened condensed milk on hand all the time "just in case".

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Joe Bunda

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Reviewed: Apr. 2, 2009

OMG! delicious! I couldn't stop eating it. Even with the condensed milk it wasn't too sweet. I use this as a base for all my chocolate ice cream recipes. Don't use it for vanilla unless you like a extremely sweet vanilla flavour though. Becuase this is chocolate it covers that up. In fact I cut the vailla in half for it but you don't have to.

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tj3

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Reviewed: Mar. 25, 2009

This one hit out of the ball park! The flavor and texture is dead on. Used half and half instead of the cream. My husband has never had rocky road due to severe tree nut allergies, so we made this with peanuts instead. Tastes just like Dreyers/Breyers but better because I can put anything I want in it. Will try it again with a shot of espresso and bits of snicker bars....mmmmmmm.

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Geppetto DeVitis

Cooking Level: Professional

Home Town: Akron, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 23, 2009

This recipe is by far the best ice cream recipe available anywhere! I love Dreyer's Rocky Road and only Dreyer's Rocky Road, but this has quickly gone to number one in my book! I used all the ingredients suggested, but did not heat up the condensed milk/cocoa mixture. Instead, I mixed all the ingredients (minus the marshmallows and nuts) in a large bowl with a whisk for about 4 minutes, then dumped the mixture immediately into the ice cream maker container. After about 20 minutes in the ice cream maker, I like to add the marshmallows, either pecans or almonds, and 1 cup of mini semi-sweet chocolate chips. The chocolate chips add a nice chocolaty crunch to every bite! And if you want the best recipe for rich, creamy vanilla ice cream, just leave out the cocoa powder, nuts, and marshmallows in this recipe. What you're left with is the best vanilla ice cream I've ever had, served best with a warm piece of Grandma Ople's Apple Pie...a recipe you can also find here.

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