No-Churn Rocky Road Ice Cream

AS IN, you can make this today or right now.

No-Churn Rocky Road Ice Cream / Bev Cooks

Listen, it’s the second half of the summer. The heat and humidity have maliciously teamed up to make every waking second of our lives A YUCKY, SLOPPY, STICKY LIVING HELL.


No-Churn Rocky Road Ice Cream / Bev Cooks

Now traditionally, I do know that rocky road ice cream simply consists of chocolate ice cream, almonds and marshmallows. Yawn.

I wanted swirls, man! So I made you swirls. And I feel like you’re not gonna be super peeved about it.

But! If you want to avoid swirls like a weirdo, then you can keep stirring until you get straight up chocolate ice cream. Which okay, isn’t horrible.

No-Churn Rocky Road Ice Cream / Bev Cooks

This recipes takes a good few hours, all of which are brutally laborious and hands on.

Just kidding.

It’s surprisingly painless to pull together! You’ll hand mix some heavy cream until you get stiff peaks. I always want to say Twin Peaks. Stiff Twin Peaks. Then you’ll pour a full can of sweetened condensed milk (also known as THE BEST DECISION OF YOUR LIFE) into the bowl, with a little bit of vanilla. Mix mix mix until creamy and you can’t see through your tears.

Then! You melt some chocolate chips. Pour that in. Then murderously throw in some marshmallows and chopped almonds.

THEEEEN just gently fold it all together until you get some purty surrey with the fringe on top swirls.

Transfer the blessed cream fluff to a freezer-safe vessel of your choice.

No-Churn Rocky Road Ice Cream / Bev Cooks

Six hours later. Maybe three hours? Maybe an hour. I don’t know. I put it in overnight, so just leave it in until frozen, or until you can’t control yourself any longer.

No-Churn Rocky Road Ice Cream / Bev Cooks

A) I’m not exactly stellar at photographing ice cream, ‘mkay.

B) THIS IS RIDICULOUS. The flavor intensity! The crunch! The spongy ‘mallows! You can scoop her into bowls, cones, A STOCK POT, I don’t care.

No-Churn Rocky Road Ice Cream / Bev Cooks

Sweet, sweet (and I mean sweet) revenge.

No-Churn Rocky Road Ice Cream
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  • 1 cup heavy cream
  • 1 (14 oz) can sweetened condensed milk
  • 2 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped almonds
  • 1 cup mini marshmallows


  1. In a large bowl, using a hand mixer, beat the heavy cream until you get stiff peaks. Slowly pour in the condensed milk and vanilla, and mix until combined and creamy, about a minute.
  2. Melt the chocolate chips until totally smooth, either in the microwave, or in a double boiler on the stove. Once melted, pour the melted chocolate into the cream mixture. Add the chopped almonds and marshmallows, and gently fold until you get the amount of swirls you desire. If you want it straight chocolate, keep folding and stirring until combined.
  3. Pour the mix into a freezer-safe container (I used a meatloaf pan with parchment paper), cover with plastic wrap and freeze for about six hours, or until frozen.
  4. Serve in bowls or cones! Your choice, man.
  5. Serves 6-8.

No-Churn Rocky Road Ice Cream / Bev Cooks

Take THAT, summer.

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8 Responses to No-Churn Rocky Road Ice Cream

  1. Brian @ A Thought For Food July 11, 2017 at 9:51 am #
    Rocky road was my favorite when I was a kid and i haven't had it in a very long time. Needless to say, I need to make a batch ASAP.
  2. Sandy July 11, 2017 at 10:26 am #
    Oh man. YES. I so need to avenge my pitted out shirts and soppy bras (we area two hour swim through the wet air from you in Joplin). We won't talk about the condition of my shorts. Ice cream is the perfect revenge. MWAHAHAHAHAHASLURPHAHAHAHA!
  3. Theresa July 11, 2017 at 10:59 am #
    That looks amazing! And no raw eggs!
  4. Amanda July 11, 2017 at 12:59 pm #
    Beeeeeeeeeeeeev. This looks too good.
  5. Liz July 11, 2017 at 1:41 pm #
    I've been making a version of this recipe for the past few summers and it is HEAVEN and so freaking easy. I love to swirl in Nutella and some peanutbutter chips. Or crumbled Oreos. It's hard to make a bad decision making ice cream...
  6. Pepi July 30, 2017 at 9:18 pm #
    I can't tell you how great this is! I love, nay LOVE, Rocky Road ice cream and good ones are impossible to find. Maybe toast those little almonds first for an extra flavour boost. Thank you. And my taste buds thank you!
    • Pepi July 30, 2017 at 9:21 pm #
      And next time, I'll try it with the fluff stuff. Swirls of fluff. (My toes are curling.)
  7. online hearts February 19, 2019 at 12:18 am #
    I always love trying all of your recipe which you give in the article and now this time I thought to find some new then this was really very attractive when I see this kind of the ice cream. And was very great for me. Thanks a lot

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