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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Chris Mittendorf

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Feb. 10, 2009

This made me look like a rock star! I made the recipe using half and half in place of the light/heavy cream. I threw everything but the nuts/marshmellows into my ice cream maker for 30 minutes. Then I poured it into a container and mixed in the nuts and marshmellows. I froze the mixture overnight and could barely wait to try it the next day. It turned great!

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Reviewed: Feb. 3, 2009

Sublime. The base of chocolate ice cream is the perfect flavour. So creamy and delicious. I used double cream and thickened cream for the light. I finely chopped up a block of Cadbury's rocky road chocolate, added a few unsalted crushed nuts and mini mallows and chopped 3/4 very finely up until I filled up two cups. The other 1/4 of chocolate, nuts and mallow I left a little bit more chunky. Very rich, but could easily rival an overpriced ice cream at the shops. No eggs as well!!@! This is great because there is no custard, no taste of egg and for some reason it freezes so much better and the method could not be easier, really, all you have to do is stir in some cream. You could easily leave out the cocoa if you wanted a different flavour and leave it vanilla and add chopped white chocolate and cranberry bits. In fact, I'm kind of inspired by this method to create a pavlova flavoured ice cream with vanilla base, chunks of meringue, strawberry swirl and chunks of berry. Easy, easy, easy - you have to try this recipe.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Dec. 6, 2008

This is to DIE FOR!! You must try it . . . you'll never want store bought again!

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Michelle Nelson

Cooking Level: Intermediate

Living In: Madera, California, USA

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Reviewed: Oct. 13, 2008

Nice and smooth. Good base for other chocolate ice cream with mix ins. Switched the amounts of light and heavy cream to make it a smidge less bad for you.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Sep. 28, 2008

The flavor is dead on with this one. It is delicious. My only comment is that the texture is slightly off and when you freeze it is becomes noticiable. I'm not sure how to correct this without making it less diet-friendly. Thanks for the recipe!

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DOODDLES83

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Reviewed: Sep. 14, 2008

Delicious and creamy! Be sure to use a high quality cocoa powder (I used Ghiradelli) for best results.

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M2MIN

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Aug. 25, 2008

A delicious recipe! Creamy, smooth and very easy to put together!

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twogirlsmom

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Reviewed: Aug. 10, 2008

Imade with the Deluxe Cocoa and it tasted like a delicious brownie.

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A. Gardner

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Reviewed: Jul. 22, 2008

Wowza! What can I say except that I scored major brownie points :) with my husband whose favorite ice cream is rocky road! Delicious! I did substitute whole milk for the light cream, and I added extra milk at the end to fill my 1 gallon freezer container to 2/3 full. I dumped the pecans and marshmallows on the top of the mix before freezing so I wouldn't have to bother stopping it in the middle. It came out great! You should try this recipe.

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Karen W

Cooking Level: Expert

Home Town: Dorchester, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 11, 2008

This is the Best Rocky Road Ever!!! I actually used the fat free sweetened condensed milk...it is definitely a favorite of my family and my colleages at work!!! A little tip though pre-freeze the metal freezing canister and take it out right when you're ready to use it and be sure to use crushed ice!!! These tips can save you ALOT of time. The total freezing time for a gallon of ice cream for me is 15 minutes. Be sure to add in your marshmallows and pecans before it gets too stiff. Following this advice you can enjoy your Rocky Road Ice Cream straight from the bucket...no over night freezing necessary!!! Thanx guys...it's great!!! *Kortney*

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Kortney

Cooking Level: Expert

Living In: Minden, Louisiana, USA

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Reviewed: Jun. 1, 2008

One of the best ice cream recipes we've tried! We've made this over and over again.

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Sassay

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: May 10, 2008

This ice cream was so good. I even made it lighter using Fat free sweetened cond. milk, 1/2 & 1/2 for the heavy cream and Fat free canned milk for the light cream and it tasted so rich. Used almonds instead of pecans because that is what I had. Let sit in freezer 24 hrs to harden. Very Chocolaty. Yum!

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LISAREC

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Manchester, New York, USA

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Reviewed: Mar. 21, 2008

YUM! A must try!

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serena1a

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2007

We love this ice cream. Since getting my ice cream maker last Christmas, I've discovered that we prefer ice cream made without eggs over the kind you make with eggs (more of a "custard"). The kind without eggs taste like Bryer's ice cream. This is, actually, better than Bryer's! I use chocolate covered almonds (like in Bryer's rocky road) in place of the pecans. An excellent chocolate ice cream by itself (with out nuts and marshmallows) and can be used as the base of any chocolate based ice cream. Try it, you'll love it!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Aug. 1, 2007

This was a great recipe. Perfect size for my little ice cream maker. I wouldn't change a thing!

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Megan

Cooking Level: Intermediate

Home Town: Tracy, California, USA

Living In: Manteca, California, USA

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Reviewed: Jul. 24, 2007

This is DELICIOUS!!! I also add some semi sweet chocolate chips when I add the pecans and marshmallows in. My husband is very picky and he simply loves this!!!

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FEMIER

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Reviewed: Jul. 6, 2007

excellent flavor was disappointed it had to sit in the freezer overnight to set up right, could not have any right out of the ice cream maker.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jul. 5, 2007

Easy & delicious!!

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TRINA92

Cooking Level: Intermediate

Home Town: Camas, Washington, USA

Living In: Ridgefield, Washington, USA

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Reviewed: May 29, 2007

This recipe is wonderful! The thing I like about this recipe is that you can adjust it to your liking...I used a lot of nuts (I LOVE NUTS) - and added 3 different types (walnuts, almonds, and pecans)! I also added some chocolate chips to the mixture when I folded in the marshmallows. I will definitely be making this again!

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