ROCKY ROAD COCOA CRISPY ICE CREAM SANDWICHES
Steps:
- In a microwave-safe bowl, melt the butter and marshmallows for 3 minutes, stirring halfway through. Add the mixture to the cereal and stir until well combined. Let cool slightly.
- Line a 13-by-9-inch baking pan with a long sheet of parchment paper to create two overhangs to use as handles later. Spray the parchment paper with cooking spray. Press half of the treat mixture into the base of the baking dish. Use the paper overhang to lift and transfer the giant crispy treat to a baking sheet. Repeat with the remaining half-batch of crispy treats, leaving it in the pan to create a base layer.
- Top the base layer with the marshmallow spread and smooth it into an even layer. Top with the ice cream and smooth it out evenly. Top with the second layer of crispy treats.
- Freeze until firm, about 4 hours or overnight. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between each, until smooth. Turn the frozen crispy treat out onto a piece of parchment paper and cut into rectangular sandwiches, using a chef's knife dipped in hot water. Dip and wipe the knife between each cut for even edges. Dip the end of each sandwich into the melted chocolate, then roll in the peanuts. Wrap each treat in parchment paper and store in the freezer until ready to serve.
ROCKY ROAD ICE CREAM
My daughters always want to put this rocky road ice cream in cones just like the ice cream shops do. We especially like the marshmallows, chocolate chips and chopped pecans. Sometimes we even add extra chips on top...and whipped cream, too. -Dale Langford Atwater, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine milk and half-and-half; heat to 175°. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved. Remove from heat. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Cover and refrigerate for 30 minutes., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 340 calories, Fat 24g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 88mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
ROCKY ROAD ICE CREAM
Who doesn't love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows.
Provided by Sugar Cookie
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
- Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 19.3 g, Cholesterol 59 mg, Fat 18.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 10.4 g, Sodium 53 mg, Sugar 15.5 g
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- Whisk together the sugar, cocoa, and salt in a medium-size saucepan. Add the cream and milk, stir, and bring to a boil over medium-high heat while stirring frequently. Lower the heat and simmer for 2 minutes. Remove from the heat and add the chocolate chips, vanilla, and almond extract. Stir to dissolve the chocolate. Let cool and then refrigerate for at least 6 hours, until cold.
- Pour the chilled mixture into your ice cream machine and freeze according to the manufacturer's instructions. When it has finished churning, transfer to an airtight container, add the marshmallows and almonds and stir to combine. Cover and freeze until ready to serve. Enjoy!
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