Homemade ice cream recipe

Homemade ice cream recipe

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This Homemade Rocky Road Ice Cream is creamy chocolate and almond flavored ice cream loaded with chewy marshmallows, crunchy almonds, and flecks of chocolate. Ice cream is the ideal way to celebrate nearing the end of summer. (For individuals of us living in the desert, the finish of summer time is a serious reason to celebrate!) And as you already know, I can never have sufficient ice cream in my life.

  • 3/4 cup sugar
  • 1/two cup unsweetened cocoa powder
  • one/8 teaspoon fine sea salt
  • 1 one/2 cups heavy cream
  • one cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup sliced almonds
  • one cup miniature marshmallows

Hi, I’m Mary. I’m the writer, cook, photographer, and travel lover behind the scenes right here at Barefeet In The Kitchen. I'm also the author of three cookbooks focused to generating cooking from scratch as easy as feasible.

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Rick Machado says

I have been checking out recipes for my new Ice Cream Maker and soon after hunting at half a dozen recipes for Rocky Street, I chose youre’s I’m going out in the morning and get the number of substances I don’t have and will comply with up with a assessment.

How did it go? pondering about making for my household this weekend?

Jan woodward says

How significantly icecream does this make?

I make this recipe in my one.5 QT machine and it virtually fills it.

I’ve made this several instances and most of my friends say it’s the very best they’ve ever tasted! The only adjustment I’ve made is that I additional the mini dark semisweet chocolate chips at the finish with the marshmallows and nuts. This is definitely a keeper!

I’m so glad you’re enjoying it, Annette!

Do you know how a lot of pints or cups the recipe helps make?

This tends to make about 1.5 quarts, Jessica.

Enjoy this ice cream, Flavor is wonderful!! The ice cream is easy to make. So far I have not had any ice cream recipe from Mary that disappointed.

I’m so pleased that you’re enjoying the recipes, Jacqueline!

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