No churn ice cream, so what's the big deal? Well you have come to the right place my friend. It is SO easy, like I can't even begin to describe to you how easy no churn ice cream is. Starting off with a base of thickened cream and condensed milk, the flavour possibilities are endless, it requires next to no effort and then that means you have bragging rights to say that you have made your own ice cream. If that doesn't convince you maybe this will... This rocky road ice cream has all the things a traditional rocky road has, marshmallows, biscuits, coconut and chocolate, oh so much chocolate. Seriously every mouthful of this incredibly easy dessert is next level!!!
What Equipment do I need to Make No Churn Rocky Road Ice-Cream?
Stand mixer or hand held mixer to whip the ice cream base
Chopping board
Knife to chop the ingredients
Spoons
Bowls
Microwave or stove. If you don't own a microwave, you can boil the cream and then pour over the chocolate and continue stirring until it is all melted and lump free.
Large deep loaf tin, I used a 22.5cm x 14cm x 8.9cm tin. You can use a smaller one, that fits 2 litres of water
Ingredients Needed
Thickened cream. Thickened cream is used in the ice-cream base as well the ganache
Condensed milk
Mini marshmallows
Plain sweet biscuits. I used scotch fingers but any sweet plain biscuits will work
Desiccated coconut
Dark chocolate. Please PLEASE don't cheap out when buying the chocolate, it needs to be quality for it to taste amazing.
Some tips and tricks before you get started
By whipping the cream an condensed milk until firm, that will ensure the ice cream to be super light and fluffy.
Make sure the ganache has cooled to room temperature before adding into the cream and condensed milk. the the ganache is too warm it will melt down the cream/condensed milk and the aeration will be knocked out.
When making the ganache. Microwave for 30 seconds and then give it a really good stir, if there are still lumps microwave for a further 10 seconds.
Storage.
Store the ice-cream in the loaf tin in the freezer, well wrapped. It will last up to 3 months in the freezer, but I can guarantee it will be gone MUCH sooner!
No Churn Rocky Road Ice-Cream
Makes 2 Litres
Time: 20mins + 4 hours freezing
Ingredients
600ml thickened cream
397g condensed milk
20g mini marshmallows
70g plain sweet biscuits -roughly chopped (I used scotch fingers)
30g desiccated coconut
60g dark chocolate chopped/shaved
Ganache ingredients
100g thickened cream
200g dark chocolate chopped
Instructions
Make the ganache first to allow to cool before adding into the ice-cream base. In a microwave proof combine the 200g dark chocolate and 100ml of thickened cream and microwave in 30 second bursts until completely melt (see notes). Allow to cool completely but don't let it firm up, it should still be quite runny and viscous, to add into the ice cream. (if you don't have a microwave- see notes)
In a bowl fitted to a stand mixer fitted with the whisk attachment add together the 600ml thickened cream and the condensed milk and whisk on high until it thickens up and becomes stiff.
On low speed stream in half of the chocolate ganache and mix until combined.
Add in the biscuits, marshmallows, chopped chocolate and coconut and mix until it it is all combined.
Add in half of the left over ganache and gently fold in leaving dark ganache streaks- not mixing through completely.
Transfer into a deep loaf tin 2L capacity. drizzle over the left over ganache and using a skewer, with a swirling motion create swirls in the ganache. Sprinkle over additional marshmallows and crushed biscuits
Cover it with cling wrap and freeze until solid (approximately 3-4 hours)
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