Sadly, attempts to make this classic flavor too often go awry with too few nuts, too much marshmallow and too little chocolate. The best versions start with creamy, rich ice cream with lots of chocolate flavor, and every scoop is pocked with puffy marshmallows and some toasty, crunchy almonds. For this taste-off, we picked up every brand we could find - some brands were already sold out.
Let’s get a spoon into some rocky road ice cream and find out who makes the best and what we love about it. Just one more rocky-road history snippet: The HC Capwell Company, one of Oakland’s early department-store greats, ran an ad in a 1918 issue of the Oakland Tribune for “a marshmallow, chocolate, and walnut confection freshly made for Saturday. So we created a flavor with a name everybody could relate to: Rocky Road.” The Dreyer’s Ice Cream website tells the story a bit differently: “People were bummed (in 1929), Dreyer’s wanted to help. Dreyer loved it so much that he swapped almonds for walnuts and made the flavor a classic. Most call it the first commercial ice cream to incorporate mix-ins.Īnd some say the flavor was inspired by a candy maker at Oakland’s Fentons Creamery, who served up his experiment to William Dreyer, owner of Dreyer’s Ice Cream at the time. Stories about the origin of rocky road vary, but sources agree that the flavor was stirred up in 1929 during the Great Depression, when the stock market crashed and the country’s economy plunged. A hit of chocolate, marshmallow and nuts in a single, chewy, melty mouthful, rocky road is a treat that begs a smile - and a second bowl. It’s time for a sweet, frozen distraction that was made for times like these - rocky road ice cream. If you want to experiment with this recipe, you can leave out the cocoa and mix in any other fruit, nuts, or other add-ins you can think of.Pandemic. So just transfer any leftovers to a sturdier container.) Freeze the rocky road ice cream until it’s firm enough to scoop, which should be about 4-6 hours, depending on the temperature of your freezer.Īnd that’s it! Five ingredients, ten minutes of work, a few hours of impatient finger tapping, and you have a luscious, rich, chocolatey ice cream packed with soft marshmallows and crunchy almonds. (That’s not a good long-term storage solution, though, because it doesn’t prevent freezer burn or bad odors from creeping in. You could also just freeze it in the bowl you mixed it in, covered very well with plastic wrap. Scrape your ice cream mixture into a large plastic container with a tight-fitting lid. I’m sorry! Don’t throw things! Patience is a virtue!
Now…don’t be mad…but I might have neglected to mention a teensy, tiny detail. When you’re finished your mixture should be without any streaks of chocolate or whipped cream. This ice cream gets its texture from the softly whipped cream, so you don’t want to stir it too vigorously and deflate the cream. It should have a lot of body and hold peaks when you drag the whisk through it, but it should still be soft and not firmly whipped or, even worse, curdled and buttery.Īdd the cocoa mixture to the bowl of whipped cream… Using the whisk attachment, whip the cream on medium-high speed until it forms gentle peaks. Pour the cream into the bowl of a stand mixer or just any large bowl, if you’re using a hand mixer. You might be tempted to forget about ice cream and just eat this chocolate slurry with a spoon, and although I can tell you from experience that it IS delicious, I promise that the ice cream will be worth the self-control. Stir until the marshmallows and almonds are well-distributed in the condensed milk, and are covered with chocolate. …but as you continue whisking, the cocoa will eventually combine with the milk, and you’ll be left with a shiny, smooth, darkly chocolatey mixture.Īdd the miniature marshmallows and the chopped almonds to the cocoa mixture, and stir them together. Whisk them together until the cocoa has dissolved into the condensed milk.
Place the condensed milk in a bowl, and add the unsweetened cocoa powder. I should also add that you can use roasted unsalted almonds instead of the salted kind–you just don’t want raw almonds, because they don’t have enough flavor or crunch. They don’t need to be in small pieces, but giant whole almonds are a little tough to eat in ice cream, so chop them roughly to make them more manageable. 3/4 cup roasted salted almonds (you could also use walnuts, pecans, or even hazelnuts)īegin by coarsely chopping the almonds.
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