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- 4 ounces bittersweet or semisweet chocolate, chopped
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter
- 6 ounces milk chocolate, chopped
- 1 cup canned unsweetened coconut milk*
- 3 3/4 teaspoons unflavored gelatin
- 1 1/2 cups sweetened flaked coconut, toasted, cooled, divided
- 1/2 teaspoon vanilla extract
- 1 cup whole unblanched almonds, toasted, coarsely chopped
- 4 ounces bittersweet or semisweet chocolate, chopped
Stir first 5 ingredients in heavy medium saucepan over medium-low heat until smooth. Whisk yolk in medium bowl. Gradually whisk half of chocolate mixture into yolk. Return to same pan. Stir until sauce registers 140°F and maintains temperature for 3 minutes, about 6 minutes total. Transfer to bowl. (Can be made 3 days ahead. Cover; chill. Rewarm over low heat before serving.)
For ice cream
Whisk yolks in bowl. Bring cream, milk, sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Whisk cream mixture into yolks; return to pan. Stir over medium heat until custard thickens enough to coat spoon, about 2 minutes (do not boil). Remove from heat. Add chocolate; whisk to melt. Mix in coconut milk. Cool 1 hour.
Process custard in ice cream maker according to manufacturer's instructions. Cover; freeze overnight.
Place 1/3 cup water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 25 minutes, pushing any opaque gelatin under surface to hydrate. Sprinkle half of coconut in 8x8x2-inch pan.
Stir sugar, corn syrup, and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves, brushing down sides of pan often with wet pastry brush. Attach candy thermometer to side of pan. Increase heat to high. Boil without stirring until thermometer registers 238°F, about 4 1/2 minutes. Add gelatin; stir until dissolved. Transfer to bowl of heavy-duty mixer. Beat on high speed 4 minutes to cool slightly. Add cornstarch and vanilla. Beat 30 seconds. Fold in almonds and chocolate. Spoon into prepared pan; spread evenly. Sprinkle remaining coconut over. Cool. Cover with foil; store at room temperature.) Cut into 25 squares.
Scoop ice cream into dishes. Top ice cream with fudge sauce, whipped cream, and marshmallows.
Rocky Road Sundaes - Recipes
Strawberry topping swirled among Vanilla, Chocolate and Strawberry ice cream, topped with almonds.
Chocolate and Vanilla ice cream smothered with chocolate fudge.
A tower of Vanilla and Chocolate ice cream, strawberry and chocolate fudge toppings, fresh banana slices and almonds.
Coit Tower, a 210 foot tower in Telegraph Hill, San Francisco, was built in 1933. Its interior is covered with 19 murals, most of which was done al fresco and restored to their original glory.
Sticky Chewy Chocolate
To die for - Swensen’s swensational Sticky Chewy Chocolate ice cream completely engulfed by hot fudge for that rich velvety mouthfeel.
Did you know? The famous Sticky Chewy Chocolate flavor was discovered by accident when a mixer unintentionally distorted the recipe!
Chocolate ice cream, hot fudge and loads of crispy chocolate morsels.
Chocolate Fondue with 5 ice cream flavors (Sticky Chewy Chocolate, Thin Mint, Mocha Almond Fudge, Strawberry, Cookies 'N' Cream), maraschino cherries, fresh strawberries and bananas, marshmallow cubes, chocolate profiteroles, fan wafers and diced almonds.
Chocolate ice cream coated with chocolate and cocoa pops.
Vanilla ice cream coated with chocolate and almonds.
Dangerous. Decadent. Dark. It's everything we've ever wanted … in a sundae. Dig into velvety Dark Chocolate Truffle ice cream brimming with moist and gooey brownies, crunchy granola and silky chocolate dip.
Bite into rich and moist brownies flanked by a delicious assembly of creamy Salted Butterscotch Crumble ice cream, granola, sliced bananas and an indulgent drizzle of gooey marshmallow sauce.
Fluffy golden waffles coupled with generous scoops of Yammy Coconut ice cream, crunchy granola and dried fruits makes for a really yummy smorgasbord of flavors! Double the fun by drizzling your very own chocolate dip - just the way you like it!
This delightful treat brings you 3 signature ice cream flavors - Hazelnut, Cookies ‘N’ Cream and Rocky Road garnished with marshmallow sauce, hot caramel, cocoa pops and wafers from Italy.
The Rock, otherwise known as Alcatraz Island located at San Francisco Bay, was originally developed to house the federal prison. To create the famous sea fog of San Francisco Bay cast over Alcatraz Island, this dessert is served on a bed of dry ice!
Iced Chocolate Float
Chilled chocolate topped with a scoop of Chocolate ice cream and chocolate sauce.
Shot of espresso blended with Sticky Chewy Chocolate ice cream and fresh banana.
Rainbow Lime Float
Fizzy lime sherbet with marine collagen filled with colourful tadpole jelly.
An ode to Singaporeans' favorite beverage, we came up with a sundae version of it! Dig into Butterfly Pea Flower Milk Tea ice cream adorned with rainbow pops of bubbles and gula melaka syrup.
Salted Gula Melaka Heaven
Can't decide between sweet and savory? This this is perfect for you! Creamy scoops of heavenly Salted Gula Melaka ice cream accompanied with chocolate balls, diced almonds and chocolate morsels.
Generous scoops of Durian ice cream accompanied with chewy attap seeds and crunchy almonds,
Taken after the 1906 Great San Francisco Earthquake, this mouthwatering indulgence is sure to send tremors of delight right off the richter scale. Satisfy your cravings with 8 scoops of ice cream of your choice, plus 8 toppings.
A sampling of five ice cream flavors of your choice, presented topless for your pleasure
Generous scoops of Macadamia Nut ice cream topped with macadamia nuts, hot fudge and caramel.
Chocolate Peanut Buttercup, Macadamia and Mocha Almond Fudge ice cream crowned with a generous measure of macadamia nuts, peanuts, almonds, hot fudge and caramel.
Mocha Almond Fudge and Nutty Hazel with Kit Kat ice cream, topped with oodles of hazelnut wafer cubes, hot fudge and melted marshmallow.
Another example of how less is more - we’re reintroducing our favorite strawberry sundae loaded with Vanilla ice cream, whipped cream and just the right amount of luscious strawberry topping.
HOT FUDGE SUNDAE
We brought back a long-lost favorite! Vanilla ice cream crowned with velvety smooth hot fudge, fluffy whipped cream and a delicate sprinkle of diced almonds. This just brings back so much feels…
Shake It Off: Rocky Road Milkshake with Toasted Marshmallow Sprinkles
Milkshakes have to be one of the easiest desserts on the planet. You never need more than a handful of ingredients and they only take a few minutes to make. Win-win! So, in celebration of National Rocky Road Day (which is tomorrow, June 2nd), I have a quick (two ingredient) rocky road milkshake recipe to share.
You could even add some liquor for a boozy treat, if you’re up for it. Here’s how to make your own…
– 1 cup of milk
– 2 cups of rocky road ice cream
Mix ice cream and milk in the blend until the desired consistency is reached (only took about 30 seconds in my blender, but each blender is a little different).
Add toasted marshmallow sprinkles and a straw and you’re good to go.
Rocky Road Hack: And if you don’t have rocky road ice cream in the fridge, I have you covered. Just add a large handful of marshmallows and 1/2 cup of chopped almonds to two cups of chocolate ice cream, along with 1 cup of milk. Blend ingredients together and enjoy.
Recipe, photography and styling by Brittni Mehlhoff
Not a huge rocky road fan? No worries, the ice cream flavor can easily be switched out for any type you love…cookies and cream, strawberry, mint chocolate chip, you name it. I have a strange feeling I’ll be experimenting with more than a few of these flavors over the summer. What about you?
Are you a milkshake fan? And if so, what’s your favorite flavor? Curious to know.
Rocky Road Ice Cream
Happy National Ice Cream Day! And what better way to celebrate than by making this nostalgic frozen
favorite, a combination of chocolate, nuts and marshmallows that evokes an old-fashioned ice cream
parlor. Serve this sweet treat at a cookout or whenever you want to evoke the warm, carefree days of
Rocky Road Ice Cream
1 1/2 cups (12 fl. oz./375 ml) whole milk
1 1/2 cups (12 fl. oz./375 ml) heavy cream
3 Tbs. unsweetened regular or Dutch-process cocoa powder
6 oz. (185 g) semisweet chocolate, chopped into small pieces
1/3 cup (1 1/2 oz./45 g) chopped walnuts
1/3 cup (1/2 oz./15 g) miniature marshmallows
In a saucepan, combine the milk, 1 cup (8 fl. oz./250 ml) of the cream and the sugar. In a bowl, whisk together the egg yolks and the remaining 1/2 cup (4 fl. oz./125 ml) cream until well blended. Sprinkle the cocoa powder over the yolk mixture and whisk until evenly colored and no lumps remain.
Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon, until bubbles form around the edges and the sugar dissolves, 4 to 5 minutes. Do not allow to come to a boil. Remove from the heat. Whisk the egg yolk mixture while slowly pouring in the hot milk mixture. When almost all of the hot liquid has been added, slowly pour the warmed yolk mixture back into the saucepan, still whisking. Place the saucepan over medium heat and cook, stirring constantly, until the custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Do not boil.
Remove the saucepan from the heat. Sprinkle the chocolate over the custard and let stand for 1 minute. Then stir gently until the chocolate is melted and the custard is smooth. Stir in the vanilla until blended.
Pour the hot custard through a sieve into a clean bowl, gently pressing the liquid through the sieve and leaving any grainy solids in the sieve.
Prepare an ice bath by partially filling a large bowl with ice water. Nestle the bowl with the custard in the ice bath and let cool for 30 to 45 minutes. Place a piece of plastic wrap directly onto the surface of the custard and on top of the bowl. Refrigerate for 3 to 24 hours.
Prepare an ice cream maker with at least a 1-qt (1-l) capacity according to the manufacturer’s directions. Pour the custard into the ice cream maker and churn until the custard reaches the consistency of thick whipped cream. During the last 1 to 2 minutes of churning, add the walnuts and marshmallows and continue to churn until incorporated. Transfer to a plastic freezer container, cover tightly and freeze until firm, at least 3 hours or up to 3 days. Makes about 1 quart (1 l) serves 6.
For more than 60 recipes and ideas for scoops, shakes, slushes, sundaes,
sandwiches and special-occasion treats check out our cookbook Frozen Desserts .
Heat oven to 350 degrees F. Grease bottom of a 13" x 9" pan. Prepare, bake and cool brownie mix following package directions. Cool completely. Cut into servings.
For fudge sauce, combine chocolate chips, butter, sweetened condensed milk, and vanilla extract in medium saucepan. Cook over medium heat, stirring constantly, until mixture is hot and slightly thickened.
For each serving, place a brownie on a plate. Top with a scoop of ice cream and a dollop of whipped topping. Garnish with maraschino cherry.
Tips for Making The Best Rocky Road Birthday Cake:
- Make your own buttermilk if you don&rsquot any! Add 1 Tbsp of lemon juice or vinegar to 1 cup of whole milk.
- Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients.
- Ingredients at room temp mix together better, so be sure you set out any cold ingredients ahead of time.
- Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes it easier to stack and frost.
- One batch of batter can be also be used to make one 9×13 inch sheet cake. Bake it at 325F for 33-38 minutes.
- You can make this rocky road cake vegan or dairy free! Use your favorite type of dairy free milk to replace the buttermilk and heavy cream, use vegan butter sticks in place of the butter, and use flax seed eggs!
1. Melt chocolate either in a microwave or in a pan – don’t heat it too much though or it will seize, which ruins it.
2. Add all the other ingredients and mix well.
3. Pour into loaf tin or slice tin and refrigerate until set.
4. Slice into thick slabs and chow down!
– It’s entirely up to you whether you share it – this beauty will last quite a while wrapped up in the fridge!
The funny thing is Rocky Road never really appealed to me in the past. The Turkish delight seemed incongruous, the marshmallows too foamy. There were never enough nuts, and the chocolate was often cheap and plasticky.
Such is the way with shop-bought versus home-made, and this Rocky Road recipe follows the rule perfectly.
In fact, Denese’s masterpiece has completely changed my mind on Rocky Road.
It reminds me of Christina’s Italian aunt, whose homemade tiramisu completely changed my outlook on what I always thought of as coffee-flavoured slop. The dessert that Aunt Nives would make was nothing short of exquisite.
“What’s in it, Nives?” I’d ask her. “How d’you make it?”
“Ah, it’s nothing,” Aunt Nives would wave me away with ostensible modesty. So we would have to go to visit her for our tiramisu fix.
And that’s the only thing that’s worrying me about Denese sharing her recipe with us. She may have set us free – we can make all the Rocky Road we like now.
But could there be a catch 22? Will our Rocky Road – no matter how good the recipe is – ever taste as good as when Denese makes it?
I guess I’ll just have to keep trying!
And if you liked this one, you should also check out our other recipe posts here.
By the way, the platter that we’ve used to shoot this recipe on Christina made at Little Lane Workshops’ resin craft class.
If you liked this story, you'll love these
Rocky Road Ice Cream Recipe
Rocky road ice cream is consistently named one of America’s most popular ice cream flavors.
Just What Is Rocky Road Ice Cream?
This ice cream flavor is a combination of chocolate ice cream, marshmallows, chocolate chunks, and chopped nuts.
The story goes that this ice cream was popularized by William Dreyer and Joseph Edy.
William Dreyer first created this ice cream by starting with chocolate ice cream. He then chopped up walnuts and marshmallows with his wife’s sewing scissors and added them to the ice cream.
Wall Street Crash of 1929 happened soon after. Times were tough for the average person. Dryer and Edy popularized this ice cream under the name of Rocky Road, because they wanted “to give folks something to smile about in the midst of the Great Depression. ”
This popular ice cream has been giving people something to smile about ever since.
If you’ve never tried it before, one lick will make you add it to your list of favorite ice cream flavors!
Sprinkle a little extra chocolate, nuts, and marshmallows on top and remind the folks you’re enjoying the ice cream with that just like in the Great Depression, there is plenty to smile about!
The Scoop on Sundaes
(Family Features) Sundaes are sweet, but maybe it's time for something sensational. Gale Gand, renowned pastry chef and mother of three, has partnered with Breyers to put a creative twist on the classic ice cream sundae.
Gand says that one of the secrets of a fantastic sundae is to start with high-quality ice cream as your base. "Even the most decadent sundae toppings can't cover up a shortcut on ice cream," said Gand. "Breyers ice cream is full of rich ingredients and flavor, and you have many great varieties to choose from."
These recipes bring the simple sundae to a whole new level of goodness. From the kid-friendly Spaghetti and Meatballs Sundaes to the sophisticated Mini Coffee Ice Cream Sundaes, there's something to please everyone.
To give you the scoop on making your best sundae, Gand has these 10 tips:
10 Tips for Sundae Making
- Using store-bought ingredients makes sundae-making fast and easy. You can always doll things up, like dissolve some instant coffee in a little hot water and stir it into store-bought caramel sauce to make a coffee-caramel drizzle.
Snow Ball Sundaes
- 2 cups Breyers Mint Chocolate Chip ice cream
- 8 slices (1-1/2 inches thick) store-bought angel food cake
- 1/4 cup hot fudge topping, warmed
- 1/2 cup marshmallow creme, melted*
- chocolate sprinkles
- Freeze plate 30 minutes. Make 4 (1/2-cup) scoops ice cream and arrange on chilled plate.
- Place 1 ice cream ball on 1 cake slice, then top with second cake slice. Shape cake around ice cream to encase it, using your hands to completely cover ice cream. Return to freezer until ready to serve. Repeat with remaining ice cream and cake.
- To serve, arrange snow balls in 4 dessert bowls. Top with hot fudge topping, then marshmallow creme and sprinkles.
Serves: 4 servings
Notes, Tips & Suggestions
*TIP: Easily melt marshmallow creme in a glass measuring cup in the microwave.
Preparation Time: 15 minutes
Freeze Time: 30 minutes
Spaghetti and Meatball Sundaes
- 12 small scoops Breyers Rocky Road ice cream
- 1 cup chocolate sandwich cookie crumbs
- 2 cups strawberries, trimmed
- 2 tablespoons sugar
- 1 cup Breyers Natural Vanilla ice cream, divided
- 2 store-bought shortbread cookies, crushed
- Freeze plate 30 minutes. For meatballs, arrange Rocky Road ice cream scoops on chilled plate. Place chocolate cookie crumbs on another plate. Roll scoops, one at a time, in cookie crumbs, then return to chilled plate until ready to serve.
- For sauce, mash strawberries with sugar in medium bowl using potato masher or fork to make chunky sauce. Stir in additional sugar if desired.
- To build sundaes, press vanilla ice cream through potato ricer* into 4 dessert bowls for spaghetti. Top each with 3 meatballs, then sauce. Top with crushed shortbread cookie cheese. Serve with a fork!
Serves: 4 servings
Notes, Tips & Suggestions
*If a potato ricer is not available, simply scoop ice cream into bowls.
Rocky Road Fudge
Author Kristen | Ella Claire & Co.
- 4 T butter
- 4 cups chocolate chips
- 2 14- ounce cans of sweetened condensed milk
- 2 1/2 cups chopped walnuts
- 2 10- ounce bags of marshmallows
- 1 tsp. vanilla
On medium to medium high heat, melt butter in a big, deep pot until mostly melted. Turn heat down to low. Add chocolate chips and sweetened condensed milk, stirring over low heat until creamy. Remove from heat as soon as creamy
do not over cook. Add vanilla. Then, stir in walnuts and marshmallows. Pour into your dish of choice, lightly greased or parchment lined.