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Rocky Road Ice Cream
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Rocky Road Ice Cream
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Bring the ice cream parlor home with this classic Rocky Road Ice Cream recipe.

Prep time
Plan for

Refrigerate 4 hours to overnight

1 quart
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Rocky Road Ice Cream
Extra Fine Granulated Sugar
Prep time :
Plan For

Refrigerate 4 hours to overnight

Yield :
1 quart


  • 1 cup half and half
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/3 cup Dutch processed cocoa powder
  • 4 egg yolks
  • 12 ounces high quality dark chocolate, chopped fine
  • 1 1/2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 cup mini marshmallows
  • 1/2 cup chopped toasted almonds
  • 1/4 cup chocolate chips or chunks


  1. Heat half and half, sugar and cocoa powder to a simmer.
  2. Whisk egg yolks then begin to slowly pour the half and half into egg yolks to temper them.  Return mixture to pot and constantly stir over medium heat until thickened, being sure not to boil. Remove from heat and add chocolate.  Stir until smooth.
  3. Add cream, and vanilla. Cover and refrigerate 4 hours to overnight.
  4. Add to ice cream maker and follow manufacturer’s instructions for freezing. Just before storing fold in the marshmallows, almonds and chocolate chips.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Rocky Road Ice Cream recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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