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.
Prep Time 30 minutes
Ingredients
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
For decoration
- chocolate syrup
- 1-2 oz mini marshmallows
- 1 oz chocolate chips
- 1 oz butterscotch chips
Instructions
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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.
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Coarsely chop peanuts, mix with chocolate chips, butterscotch chips and marshmallows.
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For the base mix graham cracker crumbs and melted butter. Press into a springform pan, creating bottom and sides. Freeze for 20-30 minutes.
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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.
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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.
Recipe Notes
Active time 30 minutes + time for cooling and freezing.
Yield: 8 inch cake, 8-10 portions.