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jeanne's irresistible rocky road ice cream

Recipe by
Jeanne Gliddon
Los Banos, CA

When I was young my favorite ice cream was Rocky Road. I loved the rich chocolate flavor along with big bites of marshmallows and walnuts. Now the Rocky Road that I find at the grocery store can not compare to my childhood memories. So I decided to go back in time and recreate the ice cream that I loved so much. What I came up with is a chocolaty, rich and creamy ice cream with marshmallows that you know are there and lots of my favorite nut, the walnut. Personally, I think it is better than my childhood memories! My family loves it so I hope you will try it and love it too!

yield 6 - 8
prep time 20 Min
method No-Cook or Other

Ingredients For jeanne's irresistible rocky road ice cream

  • 2 lg
    fresh eggs
  • 2/3 c
  • 1 c
    2% milk
  • 1 jar
    Hershey's chocolate spread, 13 oz. jar
  • 2 c
    heavy cream, cold
  • 1 tsp
  • 7 lg
    marshmallows, I used the square ones made for s'mores.
  • 1/2 to 1 c
    walnuts, coarsely chopped
  • powdered sugar for dusting cut ends of marshmallows.

How To Make jeanne's irresistible rocky road ice cream

  • 1
    Crack 2 fresh eggs and place in medium size mixing bowl. With hand mixer, beat eggs on high speed until light and fluffy, approx. 2 minutes
  • 2
    Add sugar and beat on high speed for another 2 minutes until sugar is well blended.
  • 3
    Add 2% milk and beat until blended.
  • 4
    Place egg mixture in a medium size saucepan and cook on medium heat until it comes to a soft roiling boil. Remove from heat and return mixture to mixing bowl.
  • 5
    This is a jar of Hershey's Chocolate Spread.
  • 6
    Add Hershey's Chocolate Spread.
  • 7
    Beat until well blended
  • 8
    Add the 2 cups cold heavy cream and vanilla and beat until well blended.
  • 9
    Place mixture in ice cream freezer and freeze following the manufacturers instructions. Note: You may need to cool the mixture in fridge if you are using a canister that must be frozen prior to freezing the ice cream.
  • 10
    While ice cream is freezing, chop the walnuts. then with scissors, cut marshmallows in half and cut the halves in half. Cut again into quarters. Dust cut ends in powdered sugar to prevent marshmallows from sticking together. Hint 1: For ease of cutting marshmallows, dip scissors into a glass of water. Hint 2: If using regular size marshmallows, cut in half and then quarters, but you will probably need more than 7. You want the marshmallows to be larger than mini marshmallows.
  • 11
    After the ice cream stiffens (about 2 minutes before it is done), add the marshmallows & walnuts and continue freezing until the ice cream is ready.
  • 12
    When ice cream is done, remove canister from freezer.
  • 13
    Transfer the ice cream mixture into a container with a lid and place in the freezer for at least 8 hours or until firm.
  • 14
    Tip: This ice cream is better when it is firm rather than in soft serve form because the creaminess is more defined. Hint: I usually wash an empty ice cream container to put the finished product in and it works great!
  • 15
    This is a very rich and satisfying ice cream so only a couple of scoops will do you!! When my Brother-In-Law tasted it he said that I should market it, lol!! Enjoy!