Rocky Road

Directions

1. 1Whisk the cocoa and sugar together, then add the milk slowly to avoid lumps.
2. 2Stir in the heavy cream and vanilla until the base is smooth, then cool.
3. 3Pour into a Creami pint below the max line, seal, and freeze flat for 24 hours.
4. 4Spin on the ICE CREAM preset, Re-spinning with a splash of milk if crumbly.
5. 5Add the mini marshmallows and chopped almonds to a center well and run the Mix-In program.
6. 6Scoop and serve.

Tips

• Freeze your pint completely flat and level on a shelf for the full 16-24 hours so the liquid freezes evenly and the Creami can process it smoothly without crumbly patches.
• If your result comes out powdery or crumbly after spinning, add just a splash of cold milk or cream, re-insert the pint, and run the program again to get that creamy texture.
• Make the base the day before you want to serve it so you're not waiting around on spin day; a fully frozen pint takes the guesswork out of timing.

Variations

• Stir in 3-4 tablespoons of malt powder into the liquid base before freezing for a chocolate malt version that's rich and a bit more complex.
• Mix in 1/2 cup of mini marshmallows and 1/2 cup of chopped peanuts into the base after it's frozen solid but before you spin it, so the Creami processes them into the ice cream.
• Swap half the whole milk for buttermilk to get a tangier, slightly thinner base that still freezes well and spins into a lighter texture.

FAQ

Can I use skim milk or almond milk instead of whole milk?

Skim milk will make it icier since there's less fat to keep it creamy after spinning. Almond milk works but tends to separate during freezing, so give the base a good stir before freezing. Whole milk really is best for that smooth result.

What if my pint didn't freeze solid in 24 hours?

Leave it in another 12 hours if your freezer runs cold, or check that it's in the back where it's coldest, not near the door. If it's still partially soft after 36 hours, your freezer may be too warm for the Creami to work properly.

Why does mine come out grainy or icy instead of creamy?

This happens when the pint doesn't freeze completely solid or when the base doesn't have enough fat. Make sure you're freezing for the full 16-24 hours and using whole milk and heavy cream as written. If it still spins out icy, add a splash of milk or cream and re-spin.

Can I make this lighter or lower in fat?

You can use 2% milk instead of whole milk and reduce the heavy cream, but your result will be less creamy and more icy. The fat content is what makes the Creami spin into that smooth ice cream texture, so cutting it too much will change the whole result.

Nutrition

Per serving · makes about 2 servings · estimated