No Churn Rocky Road Ice Cream

Looking for a really unique Thanksgiving dessert, that isn’t pie, apple or cinnamon, then this no churn ice cream cake is perfect for you. And lets make it stand out amongst these classic desserts, by using really good dark chocolate and toasted marshmallows. I know what you’re thinking, summer, but can you really pass up decadent chocolate ice cream with fluffy marshmallows and candied nuts. No you can’t. Your chocolate lovers will thank you, and you will thank yourself too. When the holidays creep up, and you become to busy to bake dessert for your Thanksgiving, this quickly whipped ice cream base is simply put into the freezer to do its thing.I made this way back in September, and am only getting around to sharing it now, but I’m glad because I may have already made too many batches before even writing this post. This batch of ice cream was a congratulations to my mother on your her job. I wasn’t going to use just any ole chocolate, to celebrate a new job we use the really good stuff. The kind of good dark chocolate sold in three pound slabs, you can’t help by break pieces off to enjoy as a midday chocolate fix. Don’t get me wrong this ice cream will taste amazing with any chocolate, it’s made with condensed milk and whipped cream after all, but the better stuff definitely makes it taste just bit more special.

Rocky road is definitely up there as one of my top 10 favorite ice creams. I have a rotating favorite. Ask me what my all time favorite flavor is, and I will tell you that it depends on what kind of mood I am in. But there are a select few that I do enjoy more than others, and rocky road was one of them. I even paired it with peanut butter banana for my 8th grade graduation party. That half sheet cake filled with two of my favorite ice cream flavors was definitely the best birthday cake.

If you haven’t noticed I totally forget the nuts, something I realized only once I was editing these photos last week, when this ice cream has been long gone from our freezer. Thankfully I can calm my cravings when I make this ice cream again for Thanksgiving, and this time with these candied walnuts.

At first I thought this recipe made so much ice cream, but then I was glad because it was gone in a matter of days. It seriously felt like it had a gravitational poll on us every time we were in the kitchen, to open the freezer and take a few bites each time. I’m totally guilty of finishing off my healthy breakfast with spoonfuls of this fluffy marshmallow chocolate goodness, and I’m not ashamed of it. Some days you just have to kick the day off with some dessert.

If you want to make this a bit autumnal, keep the candied walnuts and swirl in homemade cranberry sauce. There is no messing up this recipe, there is only deliciousness. I’m counting the days until Thanksgiving just to eat this ice cream!

What unique desserts do you serve up for Thanksgiving? 

---

No Churn Rocky Road Ice Cream

Ingredients {Makes 2 Quarts}

6 oz Dark Chocolate {or chocolate of choice}

1 cup – Milk

1 can {14 oz. can} – Sweetened Condensed Milk

1 teaspoon – Pure Vanilla Extract

1 tablespoon – Unsweetened Cocoa Powder

1 tablespoon – Fresh Lemon Juice

Pinch of Salt

1 cup – Mini Marshmallows

3/4 cup – Nuts {use your favorite or this candied version}

1/2 cup – Semisweet Chocolate Chips

2 cups – Heavy Cream

Recipe

Place the container {anything but glass} you plan on using in the freezer. In a large bowl, add the chopped chocolate and set aside. In a small sauce pot, bring the milk to a near boil and pour over the chopped chocolate. Let sit for 5 minutes, then stir until smooth and chocolate is completely melted. Stir in all of the remaining ingredients, except for the heavy cream. In a separate bowl, whip the heavy cream until soft peaks then fold gently into the chocolate mixture. Place base into container. Cover with plastic wrap directly on the surface and freeze at least 6 hours or until frozen.