Rocky Road Ice Cream [The Crunchy Trail Remix]

Rich chocolate ice cream loaded with marshmallows and nuts for that perfect textural adventure. This is the ice cream that makes every bite an exciting discovery.

Makes

Serves 6-8

Total Time

6 hours (30 min active)

Ingredients

Ice Cream Base:
2 cups (480ml) heavy cream (grass-fed preferred)
1 cup (240ml) unsweetened almond milk
3/4 cup (150g) coconut sugar
1/2 cup (50g) unsweetened cocoa powder
6 large egg yolks (pasture-raised preferred)
1 tsp (5ml) vanilla extract
1/4 tsp (1.5g) sea salt

Mix-Ins:
1 cup (50g) mini marshmallows
3/4 cup (85g) almonds, toasted and chopped

Make it Good For The Gut (Optional)

Replace 1/2 cup almond milk with plain kefir for probiotics and extra richness. Add 1 tablespoon collagen peptides to the base for gut lining support and added protein. Use raw honey instead of 1/4 cup coconut sugar for prebiotic benefits. Include 1 tablespoon cocoa powder with added probiotics if available for additional gut support.

Remix Options

Sweetener Swaps: Use raw honey (reduce to 1/2 cup), pure maple syrup, or stevia blend for different sweetness profiles. Milk Alternatives: Try coconut milk, oat milk, or cashew cream for varied flavors and richness. Nut Variations: Replace almonds with toasted walnuts, pecans, hazelnuts, or mixed nuts for different textures. Mix-In Options: Add chocolate chips, brownie chunks, caramel swirl, or dried fruit for creative variations. Flavor Twists: Include mint extract, orange zest, coffee, or peanut butter for unique combinations. No-Churn Method: Whip cream to soft peaks, fold in sweetened condensed milk and cocoa, then freeze with mix-ins for easier preparation.

Good To Know

Custard Base Science: Tempering eggs slowly prevents curdling – add hot liquid gradually while whisking constantly to create smooth, creamy base. Temperature Control: Cook custard to exactly 170F (77C) – too low won’t thicken, too high will curdle the eggs. Cocoa Integration: Whisk cocoa powder thoroughly with liquids to prevent lumps and ensure rich chocolate flavor throughout. Chilling Importance: Base must be completely cold before churning – warm custard won’t freeze properly and creates icy texture. Mix-In Timing: Add marshmallows and nuts during last minutes of churning to prevent over-mixing and maintain distinct textures. Storage Tips: Store covered with plastic wrap directly on surface to prevent ice crystals – keeps 1 week in freezer for best quality. Serving Notes: Let soften 5-10 minutes at room temperature before scooping for easiest serving and optimal creamy texture.

steps

Heat:

In heavy saucepan, combine cream, almond milk, and cocoa powder. Heat over medium heat, whisking constantly until mixture is smooth and just steaming.

Whisk:

In separate bowl, vigorously whisk egg yolks and coconut sugar together until mixture is pale yellow and thick, about 3 minutes.

Temper:

Slowly pour hot chocolate mixture into egg yolk mixture in thin stream, whisking constantly to prevent curdling and create smooth custard.

Cook:

Return entire mixture to saucepan and cook over low heat, stirring constantly, until custard coats spoon and reaches 170F (77C) on thermometer.

Strain:

Pour custard through fine-mesh strainer to remove any lumps, then stir in vanilla extract and salt. Cover and chill completely, at least 4 hours.

Churn:

Pour chilled custard into ice cream maker and churn according to manufacturer’s directions, typically 20-25 minutes until thick and creamy.

Add:

During last 3-5 minutes of churning, gradually add mini marshmallows and toasted chopped almonds, allowing them to distribute evenly.

Freeze:

Transfer to airtight container and freeze until firm, about 4 hours. Store up to 1 week, covering surface with plastic wrap to prevent ice crystals.