Rocky Road Ice Cream

[Photograph: Robyn Lee]

The usual rocky road punched up with hazelnuts and white chocolate. It's a rich, dark, buttery, chunky party in your mouth.

Note: Roasting raw nuts yourself yields especially flavorful results. To roast, arrange nuts in a single layer on a sheet pan and bake on the middle rack of an oven set to 350°F. Roast until darker in color and aromatic, about 10 to 12 minutes, shaking the pan occasionally, then cool completely. Cover warm hazelnuts in a kitchen towel for 1 minute, then rub with towel to loosen skins.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

Rocky Road Ice Cream

About This Recipe

Yield:makes about 1 1/2 quarts
Active time:20 minutes
Total time:45 minutes, plus an overnight chill
Special equipment:ice cream maker
This recipe appears in: Meet the Rockiest Rocky Road Ice Cream


  • 6 egg yolks
  • 1/4 cup Dutch process cocoa powder
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 ounces roasted hazelnuts, chopped (see note above)
  • 2 ounces roasted almonds, chopped (see note above)
  • 2 1/2 ounces dark chocolate (60 to 70% cocoa), chopped
  • 2 1/2 ounces white chocolate, chopped
  • 1 1/2 ounces mini marshmallows


  1. 1

    In a large, heavy saucepan whisk together egg yolks and cocoa until very smooth and no lumps remain. Slowly whisk in sugar. If mixture is too dry, whisk in 1 or 2 tablespoons of cream to make a smooth paste.

  2. 2

    Once the yolk paste is smooth and all the sugar is incorporated, whisk in remaining cream and milk. Put pan over medium heat and cook, whisking frequently, until a custard thickly coats the back of a spoon, but a swiped finger leaves a clean line. Strain into an airtight container, stir in vanilla and salt, and chill in refrigerator overnight.

  3. 3

    The next day, churn in ice cream maker according to manufacturer's instructions. Transfer ice cream to a container capable of holding 2 quarts or larger, and quickly stir in nuts, chocolates, and marshmallows with a rubber spatula until thoroughly mixed in. Chill in freezer for at least 3 hours before serving.


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