We LOVE ice cream! But you already know that. Of course, I have an ice cream maker and have made plenty of nostalgically old-fashioned custard-based frozen treats in it, but sometimes I want to (literally) whip up a quick batch of homemade ice cream without going to too much trouble. Today, I’ll show you how to make an eggless version that’s much faster/easier and possibly equally as good, all without an ice cream maker! What’s amazing about this method, aside from the convenience, is that it’s just as readily customizable as traditional ice cream recipes. Keep reading for a no-churn Rocky Road ice cream recipe, along with some bonus ideas for other flavor combinations.
For Rocky Road ice cream, combine heavy cream, condensed milk, and cocoa powder in a mixing bowl. Optional: add a couple tablespoons of chocolate liqueur. In addition to providing more flavor, booze helps to further silk-ify (who cares if that’s not a word) the ice cream’s texture, because the alcohol in the recipe doesn’t freeze–SCIENCE! Feel free to leave it out if you’re serving any kids or teetotalers, though. This recipe has enough sugar and fat in it to keep the texture delightfully smooth and scoopable without it–MORE science!
Whip that mess until soft peaks form. (And yes, you can totally sing the Devo song to yourself as you do this.)
Stir in almonds and mini marshmallows by hand.
Transfer to a container, freeze, then serve. Sing hallelujah.
ROCKY ROAD ICE CREAM RECIPE:
Adapted from Nigella Lawson
- 1 pint heavy whipping cream
- 1 can sweetened condensed milk (regular or fat-free)
- 1/2 cup cocoa powder
- 2 tablespoons chocolate liqueur (optional)
- 1/3 cup roughly chopped almonds
- 1/3 cup mini marshmallows
Whip the cream, condensed milk, cocoa powder, and liqueur (if using) until soft peaks form. You can do this by hand or with an electric mixer. Stir in almonds and mini marshmallows by hand. Freeze until firm in a freezer-safe container. That’s all! I know, I can barely believe it myself!
BONUS FLAVOR COMBINATION IDEAS:
Bourbon Almond-Almond: Omit the cocoa powder and marshmallows. Substitute bourbon for the chocolate liqueur (or omit both, if desired). Add 1/2 teaspoon almond extract, adding more after tasting, if you like. Increase chopped almonds to 2/3 cup and stir in by hand before freezing.
Rum Raisin: Omit the cocoa powder, almonds, and marshmallows. Ahead of time, cover 2/3 cup raisins with rum and soak until plump. Reserve 2 tablespoons of the soaking rum and substitute for chocolate liqueur (or omit both, if desired). Add 1 teaspoon vanilla extract. Stir in the soaked, drained raisins by hand before freezing.
Coffee Chocolate Chip: Omit the almonds, marshmallows, and cocoa powder. Add 2 tablespoons instant coffee powder, adding more after tasting, if you like. Substitute coffee liqueur for the chocolate liqueur (or omit both, if desired). Stir in 2/3 cup mini chocolate chips by hand before freezing.
Basically, you want about 2/3 cup of mix-ins and a 1/2 to a full teaspoon of flavoring agent if you’re using a liquid extract (or 2 tablespoons to 1/2 cup if you’re using a powder such as instant coffee or cocoa). Obviously you can use more or less depending on your preferences, just make sure to add things in small amounts until you get the flavor you want without overdoing it. There are so many other combinations we want to try! You should too, and please let us know how it turns out, because WE LOVE THIS STUFF!