Rocky Road Ice Cream
Recipe from
Better Homes and Gardens
For a truly indulgent ice cream sundae, serve in 4-inch wafer ice-cream cups with fudge topping, miniature chocolate pieces, chopped nuts, whipped cream, and a cherry on top.
Servings:
1 quart
Prep Time:
35 mins
Total Time:
5 hrs 10 mins
Ingredients
-
2 ouncesunsweetened chocolatesee savings
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1 14-ounce can (1-1/4 cups)sweetened condensed milksee savings
-
1 cupwatersee savings
-
2 cupswhipping creamsee savings
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1 cupchopped walnutssee savings
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1 teaspoonvanillasee savings
-
1-1/3 cupstiny marshmallows, halvedsee savings
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Directions
1.
In a medium saucepan melt the chocolate over medium-low heat. Gradually stir in milk until combined. Gradually stir in water. Remove from heat. Pour half of the mixture into a blender container; cover and blend until smooth. Transfer to a bowl. Repeat with other half of mixture. Cover surface with plastic wrap and chill thoroughly.
2.
Stir in whipping cream, walnuts, and vanilla. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Stir in marshmallows before ripening. Ripen 4 hours. Makes about 1 quart (8 servings).
Nutrition information
Per serving: Calories 524, Total Fat 39 g, Saturated Fat 19 g, Cholesterol 98 mg, Sodium 91 mg, Carbohydrate 40 g, Fiber 1 g, Protein 8 g. Daily Values: Vitamin A 31%, Vitamin C 3%, Calcium 16%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet.
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