Organic Rocky Road Ice Cream
Organic Rocky Road Ice Cream doesn’t exist in stores yet, but it does in your own kitchen when you make this simple recipe! Creamy no churn chocolate ice cream is layered with chocolate ganache, marshmallows swirl, and sliced almonds for a pint of nostalgia you can enjoy with every bite!
If you’re looking for more organic frozen dessert recipes, check out some of my other favorites like Homemade Mint Chocolate Chip Fro Yo, Vegan Chocolate Peanut Butter Ice Cream Bars, Neapolitan Icebox Cake, Orange Creamsicle Popsicles, Vegan Blueberry Milkshake, or Bone Broth Chocolate Milkshake.
A Quick Look At The Recipe
- Recipe Name: Organic Rocky Road Ice Cream
- Ready In: 24 hours
- Makes: 12 servings
- Main Ingredients: heavy whipping cream, Dutch cocoa, marshmallow, almonds
- Flavor Profile: rich chocolate, creamy marshmallow, nutty almonds
- Dietary Info: eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: organic Rocky Road Ice Cream, better than store bought!
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Why You’ll Love This Recipe
- Organic Ingredients: There is no organic Rocky Road Ice Cream in stores, so if you’re conscious about ingredients, this organic ice cream recipe is exactly what you need this summer! I list all the ingredients used so you can make organic Rocky Road Ice Cream at home.
- No Churn: This is also a no churn Rocky Road Ice Cream recipe, meaning you don’t need an ice cream maker to make this! Just a stand mixer or hand mixer is all you need.
- Eggless: This no churn RockyRoad Ice Cream is naturally eggless, just like Palmer House Ice Cream and Pistachio Matcha No Churn Ice Cream, making it allergy friendly.
- Rich Chocolate Flavor: Just like the classic, this Organic Rocky Road Ice Cream has a rich chocolate flavor. I use Dutch cocoa powder in the ice cream base and layer ribbons of chocolate ganache throughout.
- Creamy Marshmallow: Everyone knows that Rocky Road Ice Cream has a signature marshmallow swirl. I use Toonie Moonie Organic Vanilla Marshmallow Creme which is a beautiful creamy contrast to the chocolate ice cream.
- Almonds: We believe almonds are classic in Rocky Road Ice cream, so that’s what I use. But you can easily swap them out for another nut if you prefer.
How Does No Churn Ice Cream Work?
No churn ice cream is quick and simple to make because there is no churning, hence the name “no churn”. Combining whipped cream with sweetened condensed milk mimics a traditional ice cream base.
The whipped cream has air incorporated into it already which mimics traditional churning methods. And, sweetened condense milk lowers the freezing point, which helps create a smooth and creamy ice cream texture without churning! No churn ice cream is naturally eggless and quick and easy to make, no ice cream maker needed!
Try some of my other favorites like Salted Caramel No Churn Ice Cream, Raspberry Chocolate Chip Ice Cream Without Eggs or Cookies and Cream Coffee Ice Cream. And, use Homemade Funfetti Magic Shell or the classic Organic Magic Shell with Coconut Oil as a topping!
Ingredients
- Heavy Whipping Cream: For no churn ice cream, heavy whipping cream is the base. The fact that it whisks up into whipped cream is what makes this ice cream creamy.
- Dutch Cocoa Powder: I prefer organic Dutch cocoa powder as it’s sweeter, perfect for this organic ice cream!
- Sweetened Condensed Milk: I use the 365 Organic brand here.
- Marshmallow Creme: I use Toonie Moonie Organic Vanilla Marshmallow Creme for the marshmallow swirl.
- Chocolate Ganache: My homemade Chocolate Ganache Sauce is used for the chocolate ribbon.
- Almonds: For ease, I use organic sliced almonds. But you can also roughly chop whole almonds too!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Make the homemade Chocolate Ganache Sauce ahead of time. You can do this right before the ice cream or even days before.
- Use any kind of nuts you like.
- You can layer the ice cream directly into an airtight container for ease. I made mine in a cake pan to photograph it, but I transferred it to an airtight container afterwards.
How to Make Organic Rocky Road Ice Cream
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream and cocoa powder.
- Mix on low, to avoid splattering, and then continue to increase speed as the mixture thickens until you’re at full speed. Whisk until stiff peaks form.
- Add the sweetened condensed milk into the cream mixture.
- Fold to combine completely until you have a smooth ice cream mixture.
- Pour a third of the ice cream into an 8-inch cake pan.
- Drizzle with chocolate ganache, marshmallow creme, and sprinkle with almonds. Using a butter knife, swirl around the add ins.
- Repeat this again two more times until no more ice cream is left. Transfer to the freezer and allow it to chill overnight. Store in an airtight container in the freezer. (You can also make the ice cream in your airtight container as well).
Organic Rocky Road Ice Cream FAQ’s
The original Rocky Road Ice Cream was created in 1929 by Dryer's Ice Cream. The original ice cream was made with chopped up marshmallow pieces and walnuts. But, many people today make it with almonds instead. Sometimes the nuts vary, but the marshmallow, chocolate and nut combination is what makes it Rocky Road!
No, you don't need an ice cream maker to make no churn ice cream. You do need an electric mixer, either a stand mixer or hand mixer works.
Yes, you need some kind of mixer, either a stand mixer or a hand mixer.
Yes, if you prefer you can. Natural cocoa powder is not as sweet as Dutch, so the ice cream may not be as sweet.
You can, but no one makes organic mini marshmallows so I like to avoid the traditional kind because of ingredients. Also, these can get harder in the ice cream than a marshmallow creme, like I'm using here. If you can't find the marshmallow cream I used, then a marshmallow fluff would be more similar than mini marshmallows and would be a better texture in the ice cream.
Marshmallows can get hard when frozen. So, I use a marshmallow creme so it acts like a swirl of fluffy marshmallow and doesn't freeze solid like a traditional marshmallow would.
You can use different nuts besides almonds if you prefer. Hazelnuts, pecans, walnuts or even peanuts would be tasty in this recipe too!
You can, but it won't be as chocolatey. You can use a store bought chocolate sauce or fudge sauce if you prefer as well.
Yes, this is a great summer treat to make in advance as it has to chill in the freezer overnight anyways. Plus, it's ice cream! Make it up to a week in advance of a party.
Store in an airtight container in the freezer.
Homemade ice cream will last for up to 3 months in the freezer. Though, it's best eaten within the first few weeks for the best flavor. But, trust me, that won't be hard!
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Organic Rocky Road Ice Cream
Equipment
- Stand Mixer
- 8-inch Cake Pan (or just a tupperware for storing)
Ingredients
- 2 cups heavy whipping cream
- ½ cup Dutch cocoa powder
- 14 ounces sweetened condensed milk
- ½ cup chocolate ganache
- ½ cup marshmallow creme
- ½ cup sliced almonds
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream and cocoa powder. Mix on low, to avoid splattering, and then continue to increase speed as the mixture thickens until you’re at full speed. Whisk until stiff peaks form.
- Add the sweetened condensed milk into the cream mixture and fold to combine completely.
- Pour a third of the ice cream into an 8-inch cake pan. Drizzle with chocolate ganache, marshmallow creme, and sprinkle with almonds. Using a butter knife, swirl around the add ins.
- Repeat this again two more times until no more ice cream is left.
- Transfer to the freezer and allow it to chill overnight.
- Store in an airtight container in the freezer. (You can also make the ice cream in your airtight container as well).
Video
Notes
- Make the homemade Chocolate Ganache Sauce ahead of time. You can do this right before the ice cream or even days before.
- Use any kind of nuts you like.
- You can layer the ice cream directly into an airtight container for ease. I made mine in a cake pan to photograph it, but I transferred it to an airtight container afterwards.
- High Altitude — Follow the recipe as noted.
Nutrition
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I love making this as there’s no organic option to buy and it’s my husband’s favorite flavor! So rich, creamy, and full of marshmallow swirl!