We all scream for ice cream!
It’s been officially summer for over a week and a half, so that meant that it was past time to break out the ice cream maker and make some homemade treats. Getting the ice cream maker off the shelf was easy, but deciding what kind of ice cream to make was a bit more difficult.
Inspiration came from a food magazine that E had in her apartment during a recent visit. It was a recipe for eggless Rocky Road ice cream – chocolate + pecans + marshmallows = one of my favorite flavor combinations (plus, who doesn’t love mini marshmallows?). Plus, an eggless base meant a lower risk of food borne illness and a smaller margin of error (egg custards are intimidating!).
And with ONLY six ingredients, this ice cream is definitely the way to go for an easy homemade ice cream!
It starts with combining sweetened condensed milk and unsweetened cocoa in a small sauce pan.
Heat the mixture over low heat while whisking constantly (hello, arm workout for the month!), for about 5 minutes until the cocoa completely dissolves and the mixture becomes slightly thick.
These ingredients provide the thick “custard” structure without having to use eggs.
I transferred the chocolate mixture to a bowl and let it cool slightly while I whipped up the milk part of the ice cream base.
It’s just some half-and-half with a good amount of vanilla extract. The original recipe calls for heavy and light creams, so swapping them out for half-and-half slightly lightens up the ice cream… life’s about balance!
While slowly whisking, pour the milk mixture into the chocolate base.
If some of the chocolate doesn’t mix in, that’s ok (little chocolate chunks are never a bad thing!). After everything was combined, I popped the ice cream base into the fridge to chill for 15-30 minutes.
I churned the ice cream according to the manufacture’s instructions…
And tossed in a mixture of mini marshmallows and chopped pecans when the ice cream was ¾ finished churning.
When the ice cream was finished, I transferred it into quart containers and popped them into the freezer to set up.
Then all that’s left is to dig in!
I adorned mine with some additional pecans and mini marshmallows. A drizzle of chocolate sauce would also be delightful!
What a great start to a (hopefully) ice cream-filled summer!!
So, kiddos, what’s your favorite ice cream flavor?
Your mini marshmallow obsessed friend,
Eggless Rocky Road Ice Cream
½ cup unsweetened (or “natural”) cocoa
1-14oz can of low-fat sweetened condensed milk
3 cups half-and-half, chilled
1 tablespoon vanilla extract
1 cup mini marshmallows
½ cup chopped pecans
- Prepare your ice cream maker per the manufacturer’s directions – my machine has a core that needs to be in the freezer for at least 24 hours before use.
- In a small sauce pan, combine cocoa powder and sweetened condensed milk. Cook over low heat, whisking constantly – make sure to get into the edges so all the cocoa can dissolve – for 5 minutes, until the mixture becomes slightly thickened. Remove from the heat and pour into a large bowl. Set aside.
- Combine half-and-half with vanilla extract. Slowly add in the milk mixture to the chocolate mixture, whisking to combine. If the chocolate doesn’t totally dissolve, don’t worry – a few chocolate chunks won’t hurt anyone!
- Freeze the ice cream per the manufacturer’s instructions – add in the mini marshmallows and chopped pecans ¾ of the way through the freezing process. Spoon the finished ice cream into quart containers and pop into the freezer until they freeze completely – at least 2 hours, but overnight doesn’t hurt!
Serve the ice cream by itself, or if you want to get fancy, drizzle with chocolate sauce and sprinkle with some more marshmallows and chopped pecans.
Recipe lightly adapted from All Recipes Magazine, June 2015.
Nutrition Information (½ cup of ice cream):
261 calories • 30gm carbohydrates • 2gm fiber • 6gm protein • 13gm fat • 6gm saturated fat • 69mg sodium 28mg cholesterol • 0.68mg iron • 165mg calcium