No-Churn Rocky Road Ice Cream

Step 1

In a medium mixing bowl, combine the sweetened condensed milk and vanilla using a hand whisk or fork. Mix thoroughly until the vanilla is fully incorporated. Set aside.

Step 2

In a large mixing bowl, using an electric hand mixer, whip the cream heavily for 4 minutes on high speed or until the cream reaches a fluffy, thick consistency. It should appear almost like whipped topping or softened butter.

Step 3

When the cream is fully whipped, fold in the condensed milk mixture. Mix lightly for about a minute or until mixtures are fully combined. The mixture will still be pretty thick.

Step 4

Add in the cocoa powder and mix lightly with a hand whisk until the cocoa powder is fully combined.

Step 5

Add in most of the marshmallows and almonds, leave a handful of both to the side. Using the hand whisk, mix thoroughly until the fixings are fully incorporated. They should suspend nicely within the ice cream mixture.

Step 6

Pour ice cream into a 9x5” loaf pan.

Step 7

Sprinkle the remaining almonds and marshmallows on top. Place inside the freezer for 6 hours or overnight.

Step 8

When chill time is complete, remove from the freezer and serve ice cream with a waffle cone or bowl.