Rocky road ice cream is the perfect summer treat for the kids – and grow-ups too! Packed full of soft marshmallows, digestive biscuits and melt-in-the-mouth chocolate, this gooey dish will surely be a crow-pleaser. To make this quick recipe, you will only have to spare 20 minutes in the kitchen, and then just leave the ice cream in the freezer until it’s solid. So if you’re planning a little gathering, or just want something a bit different to add to a party menu, then we advise you to make this rocky road ice cream the day before, so you can have it ready to serve the next day. Feel free to add any bits of chocolates or sweets that you love to personalise the ice cream and make it even more delicious. You can serve it in ice-cream cones, which can be especially more fun (but also messier) for the kids, or just in little bowls. Great for a sweet and refreshing treat after a summertime barbecue!
- 397-405g can condensed milk
- 150g dark chocolate, melted
- 500g carton ready-to-eat custard
- 200g milk chocolate chunks
- 150g plain chocolate digestive biscuits, roughly crushed
- 200g packet mini marshmallows
- Ice-cream cones, to serve
Pour the condensed milk into a bowl and add the melted plain chocolate and mix well, then stir in the custard. Pour the mixture into a freezer-proof container and freeze until it starts to set.
Remove from the freezer and beat well. Stir in the chocolate chunks, digestive biscuits and marshmallows and then freeze until solid.
Remove ice-cream from the freezer about 10-15 mins before serving, to allow it to soften. Scoop into ice-cream cones to serve
Can’t find mini marshmallows? Snip large ones into small pieces using damp scissors.