Eggless Rocky Road Ice Cream


I scream,

You scream,

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

  • Servings: 1½ quarts
  • Difficulty: easy
  • Print


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



  1. 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.
  2. 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.
  3. 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!
  4. 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 Ÿ• 30gm carbohydrates Ÿ• 2gm fiber Ÿ• 6gm protein Ÿ• 13gm fat Ÿ• 6gm saturated fat Ÿ• 69mg sodium Ÿ 28mg cholesterol Ÿ• 0.68mg iron Ÿ• 165mg calcium


Cherry-Pomegranate Sherbet

Happy Post-Memorial Day! I hope everyone had a wonderful day and enjoyed the beautiful weather!

With the weather this weekend pushing into the 80s, I had the urge to break out the ice cream maker and whip up something for Memorial Day dessert. Since we are in the midst of cleaning up the yard for our graduation party, a cold treat was more appealing than cake, pie, or cookies.

BUT, since we were hauling pavers, reseeding the lawn, planting bushes, etc., heavy ice cream was not appealing either. Watching morning cooking shows with my mom led to me to Pioneer Woman’s Cherry-Pomegranate Sherbet… and the dessert decision was made.


Sherbet, to me, is the baby of a sorbet and ice cream marriage. Sorbet is dairy-free but prepared similarly to ice cream (fruit is cooked with sugar and flavorings, pureed, and placed into the ice cream maker). Sherbet is basically a sorbet with dairy added to it – so it’s basically fruit ice cream (in my mind at least!). And while we are on the subject, I pronounce sherbet SHUR-bert… which, as my friend J explained, is incorrect because there is no second “r”. How do you say sherbet? Please tell me that I’m not the only one who pronounces it wrong…

However you pronounce it, this is an adaptation of PW’s Cherry-Pomegranate Sherbet.

In a saucepan, combine cherries (I used pitted, frozen ones), granulated sugar, and pomegranate juice and bring them to a medium boil.


Let it slowly boil (or heavily simmer, you’re choice!) for about 10-15 minutes until the cherries soften. Then you need to let the mixture cool to room temperature before moving forward – this mixture is sticky and hot and I would be devastated if you burnt yourself!

And since I am spacey, let’s pretend that there is a picture of me pureeing the cooled cherries and their juices in a food processor with the juice of one lemon. You can puree until very smooth if you wish, but I left mine a little chunky (because I love chunks of stuff in my ice cream!).

Where I deviate from PW’s recipe is that I used skim milk and fat-free half-and-half instead of whole milk and cream.


I used one cup PLUS one tablespoon of fat-free half-and-half and ½ a cup of skim milk. So it’s a little lighter than the original (I think…). I just added the dairy to the food processor and pulsed until the mixture turned a light rose. (PS – this post was not sponsored by Land O’ Lakes!)

Pour the sherbet base into your ice cream maker and freeze to your manufacturer’s instructions.


My churn takes about 20 minutes to freeze a quart of ice cream/sherbet/sorbet.

When the sherbet is completely frozen, pour into a quart container and freeze for at least 24 hours.




And look how cute this container is! It reminds me of the little ice cream shops that hand-pack their quarts of ice cream.

This sherbet is particularly delightful by itself…


(shh… don’t tell!)

But the tart combination of cherries and pomegranate cries for a little something sweet to go on top. So, in honor of my mom’s friend who actually got the cherries for us, I decided to make a sherbet sundae and name it after her.

And I give you…

IMG_3575 - Version 2

The Blushing Dorothy!

It is super simple to make but packs a big, flavorful punch by balancing the tart sherbet with a sweet (and boozy) topping.

To make the topping, place a pint of sliced fresh strawberries in a bowl. Add one tablespoon of sugar (or more if your strawberries aren’t sweet enough) and one shot of good vodka – stir to combine. Let the berries sit for at least 15 minutes (but 45 minutes to an hour would be better).

To serve, scoop some of the cherry-pomegranate sherbet into a martini glass (or a bowl), add some of the macerated strawberries, and garnish with some mint. Yum!


If you want a kiddo-friendly version, just leave out the vodka and puree the strawberries until a smooth sauce forms (I like this just as much!).


I hope you enjoy this wonderful summer treat! Check out the handy dandy printables at the bottom!

Happy Tuesday, everyone,


Cherry-Pomegranate Sherbet

  • Servings: 4-8 people
  • Difficulty: easy
  • Print


3 cups pitted sweet cherries, fresh or frozen

1 cup granulated sugar

½ cup pomegranate juice

juice of one lemon

1 cup + 1 tablespoon fat-free half-and-half

½ cup skim milk


1. Place ice cream maker core in freezer at least 24 hours before making (in the summer, I keep it in there all the time).

2. In a medium saucepan, place cherries, sugar, and pomegranate juice. Bring to a slow boil and let cook for 10-15 minutes, or until the cherries are soft. Let mixture cool to room temperature before proceeding.

3. In a food processor or blender, place juice of one lemon and the cooled cherry mixture. Puree until you reach a smooth consistency (but you can leave some cherry flecks in there if you want!).

4. Add in the half-and-half and the skim milk. Pulse to combine.

5. Freeze the sherbet according to your ice cream maker’s instructions.

6. Place frozen sherbet in a quart container and freeze for at least 24 hours.

7. Serve by itself or as a Blushing Dorothy!

Blushing Dorothy

  • Servings: 6 people
  • Difficulty: easy
  • Print



1 pint of fresh strawberries, washed and sliced

1 shot of good vodka

1 tablespoon of granulated sugar (or more if your berries are not sweet enough)

Cherry-Pomegranate Sherbet

Fresh mint, for garnish


1. Place strawberries, vodka, and sugar in a bowl – stir to thoroughly combine. Let sit for at least 15 minutes, but they do get better the longer they sit (45 minutes to 1 hour).

2. Place one scoop of cherry-pomegranate sherbet in a martini glass, top with some of the strawberries and their juice, and garnish with fresh mint!


Note: If you want to make this kiddo-friendly, just leave out the vodka and drizzle with a little bit of dark chocolate sauce!

New Beginnings

Happy January, everyone! It is a time for new beginnings – resolutions to get in shape, be better people, and help change the world for the better. This time of year inspires people to be their best selves. I like this time of year because January is the best time to start using all the fabulous new gadgets you got for the holidays!

This year, my sister (E) and I decided to throw practicality to the wind and get my parents an ice cream maker. This decision also stemmed from the fact that Crate and Barrel discontinued our family’s “everyday mugs” (our awesome, original gift idea) – we decided that instead of purchasing my parents a whole new set of coffee mugs, an ice cream maker would benefit us more. It also looked really cool. My parents were not as excited about our gift at first; but as they began to use it, they became excited with the prospect of making a sweet treat in the comfort of our own home.

I personally entered the 21st century by treating myself to a fancy new camera. It was so exciting to get a camera that could take lovely close-up pictures, especially when it came to photographing food. I tested my camera’s new skills by taking hundreds of pictures of the ice cream we made with the brand new ice cream maker – food never photographed this well on my iPhone (but that be from when I dropped it into frosting that one time…).

Here are some of the glamour shots…

The Most Amazing Waffle Sundae

This is my dessert magnum opus – a lovely, homemade Belgium waffle topped with homemade vanilla ice cream, copious amounts of chocolate syrup, and enough rainbow sprinkles to cover every surface. It was the best thing I had ever eaten.


E also made a waffle sundae with vanilla ice cream, but she used chocolate syrup, chocolate-peanut butter hard shell syrup, and chopped nuts to top it off. A perfect blend of salty and sweet.

The ice cream maker (and my camera) provided endless family fun and entertainment for the last two weeks of winter break. The “together time” was the best way to begin a new year – it reminded me that family is the foundation on which everything is built, especially when it comes to food.

May your year be happy, healthful, and amazing!