About this recipe:Who doesn't love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows.
1 (405g) tin sweetened condensed milk
50g (2 oz) cocoa powder
475ml (16 fl oz) double cream
225ml (8 fl oz) single cream
1 tablespoon vanilla essence
50g (2 oz) pecans, chopped
50g (2 oz) marshmallows, chopped
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Method Prep:5min › Cook:5min › Extra time:2hr50min › Ready in:3hr
In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool slightly. Stir in double cream, single cream and vanilla. Refrigerate until cold.
Pour mixture into the canister of an ice cream maker and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
This is awesome you are the one who gave me the idea of opening a ice cream stand in the summer. - 08 Apr 2013
Used different ingredients.
I love rocky road ice cream but it is very hard to find in the shops here. It turned out PERFECT. This is a great recipe. I adjusted the recipe to make 8 servings and used macadamia nuts instead of pecans because I didn't have any pecans or almonds in the house. I was a bit worried about heating the condensed milk and cocoa powder because it wasn't doing much on low heat but it turned out great. I added chocolate buttons halfway through and the nuts and marshmallows closer to the end. I think I will put all the "bits" at the very end next time because I like chewy marshmallows. - 15 Sep 2008