Best Rocky Road Ice Cream

If you love trying new ice cream flavors like we do, then I’ve got a treat for you! This Rocky Road ice cream is full of chocolate flavor and loaded with mix-ins like mini chocolate chips, marshmallows, and slivered almonds. You won’t be able to tell which part you like best!

Why This Recipe Works:

• FULL of TEXTURE and FLAVOR – We’ve got a creamy chocolate ice cream, pillowy marshmallows, plus crunchy almonds and chocolate chips.
• CUSTOMIZABLE – This rocky road ice cream can easily be customized to your taste buds. Don’t like nuts? Skip them. Love marshmallows? Add more.
• FOR CHOCOLATE LOVERS – We love the chocolate base of this simple recipe. Plus we’re adding chocolate chips for all of you chocolate lovers! You’re welcome.

What You’ll Need:

This ice cream recipe starts with a basic chocolate ice cream and incorporates three different mix-ins.

• Dairy Ingredients – a combo of whole milk and heavy cream.
• Egg Yolks – stabilizes the ice cream so it’s silkier, creamier, and lasts longer in the freezer.
• Granulated Sugar – use more or less depending on your tastes
• Cocoa Powder – the ingredient that makes this chocolate flavored
• Vanilla Extract – we use the Watkin’s brand
• Almonds – we use slivered almonds but you could also chop your own
• Mini Marshmallows – or you could cut some large marshmallows into tiny pieces
• Mini Chocolate Chips – or use chopped chocolate
• A pinch of salt – to balance out the sweetness

How to make Rocky Road Ice Cream:

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream. We store ours in our extra freezer so we can make ice cream on a whim!

Step 1
Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.

When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (1/3 cup at a time) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Recipe Tips:

• Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
• Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
• Temper the eggs or use pasteurized eggs. If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
• Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

Other Ice Cream Flavors:

Here are some of our favorite flavors if you’re interested in trying others. Head to see all of our KitchenAid Ice Cream Recipes.

• SOMETHING FUN – S’mores, Coffee Toffee, and Cinnamon
• CHOCOLATEY – Dark Chocolate, Chocolate Fudge Brownie, and Nutella
• FRUIT FLAVORED – Strawberry, Lemon Custard, and Blueberry
• BASIC FLAVORS – Vanilla Bean, Oreo, and Mint Chip

Kitchen Tools Used: (affiliate links)

• KitchenAid 2 Quart Ice Cream Maker
• Tovolo Insulated Ice Cream Tub, 2.5 Quart
• Tovolo Ice Cream Scoop

Moose Tracks Ice Cream

Ice cream is an all-year-round thing here – not just for summertime! So get your churners out and make this delicious recipe stat! We’re constantly trying new recipes and while I do have some personal favorites, I love experimenting with any kind of custard concoction.

Why This Recipe Works:

• SIMPLE TO MAKE – If you’ve tried some of my ice cream recipes, this one is not much different. You’ll need to use an electric churner (or KitchenAid in this case) and make hot fudge sauce if time allows. If you’d rather purchase hot fudge at the store, that’s fine too. (But my homemade fudge sauce is incredibly easy and makes two cups!)
• FRENCH STYLE – This French-style ice cream means that it has a custard base which includes egg yolks. The eggs do need to be tempered for safety, but the process makes for the creamiest, softest texture. In my opinion, it’s a must!
• CREAMY AND CHUNKY – The texture of this Moose Tracks recipe is creamy (from the vanilla custard base) and chunky from the bits of fudge sauce and peanut butter cups. The perfect texture and mouth feel!

What You’ll Need:

All of these simple ingredients are easily found at your local grocery store.

• Whole Milk
• Large Egg Yolks
• Granulated Sugar
• Heavy Cream
• Vanilla Extract
• Pinch of kosher salt
• Hot Fudge Sauce – homemade hot fudge sauce (really easy to make!) or store-bought is fine
• Reese’s Peanut Butter Cups – use the “extra mini” peanut butter cups or adjust accordingly

How to make Moose Tracks Ice Cream:

Step 1
Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.

Step 2
Temper the eggs. Use a whisk to combine the egg yolks and 1/4 cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.

When the milk reaches the correct temperature, pour 1/2 cup at a time into the eggs/sugar mixture – whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.

Tips for using a KitchenAid ice cream attachment:

• Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
• Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
• Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
• Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
• Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

Other Delicious Ice Cream Recipes:

Kitchen Tools Used: (affiliate links)

• KitchenAid 2 Quart Ice Cream Maker
• Cuisinart 2-Quart Frozen Ice Cream Maker
• USA 1.25 pound Loaf Pan

Jerry’s Chunky Monkey Ice Cream

As Jerry says, “We monkeyed around with bunches of test batches until we had a winner: the nuttiest chocolatey-chunkiest concoction-gone-bananas you’ll ever go ape for!” He’s referring to HIS chunky monkey ice cream recipe while I’m merely making a copy cat recipe. Whoop!

Why This Recipe Works:

• SIMPLE RECIPE – We start with a sweet ice cream base and add in bananas, walnuts, and chocolate.
• EXTRA CREAMY TEXTURE – Thanks to the ratio of dairy ingredients, we have a creamier ice cream than many.
• BEST FLAVOR – We love homemade banana bread (I mean, who doesn’t?) and the banana mixture adds incredible flavor.
• THE PERFECT SCOOP – Chunky Monkey Banana ice cream makes the perfect scoop. This indulgent ice cream really does have the best texture – a little bit creamy and a little bit chunky – just like Ben & Jerry’s!

What You’ll Need:

Simple ingredients for a fantastic recipe!

• Dairy – An equal ratio of whole milk to heavy whipping cream. 
• Eggs – We’re using four egg yolks for this ice cream.
• Sugar – An equal amount of brown sugar and granulated sugar is used.
• Bananas – The banana flavor is key to chunky monkey ice cream taste. It’s also a great way to use up over-ripe bananas.
• Vanilla – Some vanilla extract adds incredible flavor, as usual. We love Watkin’s brand.
• Toasted Walnuts – We love crunchy walnuts in this homemade ice cream recipe.
• Dark Chocolate – You’ll add some chunks of chocolate to the churned ice cream.
• A pinch of salt – You may want to add a pinch of salt to balance the sweetness.

KitchenAid Ice Cream Flavors

So tell me, which kind of ice cream do you want to make next? The following amazing ice cream recipes all use a KitchenAid Attachment (but a Cuisinart can be used in its place).

• Something fruity?  Peach | Blueberry | Strawberry | Creamsicle
• Chocolatey?  Chocolate Peanut Butter | Nutella | Rocky Road
• Classic?  Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl
• Something different?  Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB
• PLUS, you should try our Easy Hot Fudge Sauce and add it to your favorite ice cream!

Step 1
Temper eggs. Combine the egg yolks and 1/2 cup of granulated sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) 

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.

Step 7
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Chunky Monkey ice cream until it becomes thick and creamy.

You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Recipe FAQs:

Tips for using a KitchenAid Ice Cream Attachment:

• Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
• Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
• Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1 inch of space at the top.
• Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
• Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
• Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
• Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Kitchen Tools Used: (affiliate links)

• KitchenAid 2 Quart Ice Cream Maker
• Cuisinart 2-Quart Frozen Ice Cream Maker
• 4-Quart Electric Ice Cream Maker
• Tovolo Insulated Ice Cream Tub, 2.5 Quart
• Tovolo Ice Cream Scoop

Reese’s Ice Cream

Another new ice cream recipe to share! WOOT! If you haven’t noticed, I’ve got SO MANY recipes on the blog now just waiting to be tried by y’all. Just in case you need to be reminded – ice cream is THE BEST dessert of all time, and should be enjoyed all year long!

Other Flavors:

So tell me, which kind of ice cream do you want to make next?

• Something fruity? Peach | Strawberry | Blueberry | Very Berry | Nutella
• Chocolatey? Double Chocolate | Chocolate Peanut Butter
• Classic? Vanilla Bean | Butter Pecan | Cookies and Cream | Mint Chip | Oreo
• Something different? Peppermint Stick | Pumpkin | Coffee Toffee

Ingredient Notes:

• Dairy – An equal ratio of 2% milk to heavy cream. Two cups of each!
• Eggs – We’re using four egg yolks for this ice cream.
• Sugar – Some granulated sugar is included for sweetness.
• Peanut Butter – I used creamy peanut butter for that ultimate creaminess factor.
• Vanilla – Some vanilla extract adds incredible flavor, as usual.
• Peanut Butter Cups – I used the mini-mini Reese’s Peanut Butter Cups. They come in a bag unwrapped. But feel free to just chop up regular-sized cups as well!

How to make Reese’s Peanut Butter Ice Cream

Step 1
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan, plus the remaining 1/2 cup sugar, and heat to 165 degrees.

Should I temper my eggs?

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

Many people use raw eggs in their ice cream and other desserts. In fact, my parents used regular raw eggs in their ice cream, back in the day and nobody got sick. However, I like to temper eggs to be on the safe side. This is a must if you are serving the elderly, or anyone with a health condition.

Tips for using a KitchenAid Attachment:

1. Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
2. Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
4. Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Kitchen Tools Used: (affiliate links)

I’ve listed three different ice cream machines, including two that I currently own.

• KitchenAid 2 Quart Ice Cream Maker
• Cuisinart 2-Quart Frozen Ice Cream Maker
• 4-Quart Electric Ice Cream Maker
• Tovolo Insulated Ice Cream Tub, 2.5 Quart
• Tovolo Ice Cream Scoop

Ingredients needed:

• Eggs – I used four egg yolks for this recipe.
• Sugar – A cup of brown sugar is needed for this recipe.
• Butter – Some unsalted butter is browned for the best Butter Pecan Ice Cream.
• Dairy – Three cups of heavy cream and Two cups of whole milk for an extra creamy ice cream.
• Vanilla – Use vanilla bean paste for a special treat!
• Pecans – Use a cup of chopped pecans.
• Salt – A pinch of salt can be added, but it’s optional.

How to make brown butter:

This process is very easy. You just have to be patient while browning, and watch it very closely. You want browned butter – NOT burnt butter.

1. Place the butter in a pan on the stove, over medium heat.
2. Let the butter melt, and when it starts sizzling, start stirring with a spatula. 
3. Keep the heat at medium, and stir gently, keeping the butter moving in the pan.
4. After about 15 minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for a few seconds longer, and then remove the pan from the heat.
5. For cookies, I let the butter completely cool and solidify. For the ice cream, I let it cool just slightly before using it in the tempered eggs.

How to temper eggs:

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

1. In this recipe, we start with browning some butter (as noted above). When the butter is browned, I set it aside for about 20 minutes so it can cool just slightly. Then add the whole milk and heat (stirring often) until it reaches 165 degrees on a digital thermometer. Do not boil.
2. In a small mixing bowl, combine the eggs and brown sugar and whisk well.
3. When milk reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
4. Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 165 degrees.
5. Remove from heat and let cool. Refrigerate.

How to make Butter Pecan Ice Cream:

Step 1
Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.

Step 2
Brown the butter. See instructions above.

Step 3
Temper the eggs. See directions above.

Step 4
Combine ice cream ingredients. In a large measuring bowl, combine the tempered egg mixture (browned butter, whole milk, eggs, and brown sugar), the heavy cream, vanilla, and a pinch of salt. Mix well, cover with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Tips for using a KitchenAid Attachment:

1. Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
2. Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
4. Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Ingredients needed:

• Dairy – An even amount of heavy cream and whole milk is needed.
• Eggs – I used five egg yolks for this recipe.
• Sugar – Just a cup of granulated sugar.
• Vanilla – I always use Watkin’s Vanilla.
• Peanut Butter – I used creamy peanut butter but you could use crunchy as well.
• Chocolate  – I used unsweetened cocoa powder.
• Salt – Just a teaspoon of kosher salt.