Create some magic at your next party with this delicious, decadent Rocky Road Ice Cream Cake. This great-looking dessert combines nuts, marshmallows and homemade chocolate ice cream to create a tempting treat.
Start the Celebration With Rocky Road Ice Cream Cake
This Rocky Road Ice Cream Cake says it’s time to celebrate. It’s a showstopper that tastes just like everyone’s favorite ice cream flavor.
Don’t be put off by the idea of making homemade ice cream and the various steps involving in creating this dessert. It’s really not that complicated to make an ice cream cake. You just have to take time to make the three separate parts, freeze each one and then assemble them.
Creamy, Crunchy and Not Complicated
It isn’t complicated, but it takes a little time. You should also clear out some space in your freezer before you start.
Before long, you’ll have a creamy, crunchy cake that is pure, mouth-watering goodness.
Tips for Making Rocky Road Ice Cream Cake
- Almonds are the traditional nuts in rocky road ice cream. However, there are many variations that use walnuts, peanuts or even a mix of nuts.
- Springform pans are great for preparing deep, no-bake crusts and bases. They create an elegant-looking dessert that’s easy to cut. The BeyondFrosting blog has some great tips for using springform pans this way.
What to Serve with Rocky Road Ice Cream Cake
Keep things bright and upbeat with Muffin Pan Tomato Tarts and easy Mortadella Moments.
Kids and adults will enjoy a crisp, refreshing Cranberry Fizz. It’s tangy and not too sweet. It’s a good match for this rich cake. You can set out a bottle of rum or vodka for any adults who want to spike theirs.
Rocky Road Ice Cream Cake
Create some magic at your next party with this delicious Rocky Road Ice Cream Cake. It's a creamy, crunchy cake that is pure, mouth-watering goodness.
For the ice cream
- 6 tbsp cocoa powder
- ¾ cup milk
- 2 cups heavy cream
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1 oz peanuts
- 1 oz butterscotch chips
- 2 oz chocolate chips
- 1 oz mini marshmallows
For the base
- 3 cups graham cracker crumbs
- 1 ¼ sticks butter melted
- chocolate syrup
- 1-2 oz mini marshmallows
- 1 oz chocolate chips
- 1 oz butterscotch chips
In a medium saucepan mix milk and cocoa and warm up, stirring, until completely incorporated. Add cream, condensed milk and vanilla, mix well. Freeze until it thickens slightly.
Coarsely chop peanuts, mix with chocolate chips, butterscotch chips and marshmallows.
For the base mix graham cracker crumbs and melted butter. Press into a springform pan, creating bottom and sides. Freeze for 20-30 minutes.
When the ice cream is thick enough to support mix-ins so they don't sink to the bottom, stir all the mix-ins and transfer to the crumb base. Cover with a plastic wrap and freeze for 6 hours.
For the decoration add mini marshmallows, chocolate chips and butterscotch chips and drizzle with syrup. Return to the freezer. Take out in 10-15 minutes before serving to make slicing easier.
Active time 30 minutes + time for cooling and freezing.
Yield: 8 inch cake, 8-10 portions.
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