The weather's a-changing here , the 30° yesterday was tolerable and a bit cooler compare to the same temperature we had few days ago .
I really need to use the cream least it'll go stale again ( I chucked more than 500 ml of whipping cream few days ago *sigh* ) , so making this ice cream is a no-brainer .
Since I hop from blog to blog while typing this post , I stumbled upon this post from David Lebovitz's site that you can freeze cream ! Darn it , why I didn't Google it before ?! Don't really know though if the UHT whipping cream that I'm using will freeze well .....
This is a spin from the no-churn vanilla ice cream that I've seen from Yen's blog last week and planning to add melted chocolate but changed my mind , so I made this rocky road version instead .
The original rocky road ice cream , according to Wiki , is traditionally composed of chocolate ice cream , nuts and marshmallows - no chocolate chips is added before . Now , some recipes are based from vanilla ice cream with chocolate chips , almonds and marshmallows .
Rocky road is quiet popular in the Philippines when I was young but never even tried it since I love strawberry ice cream and no ice cream flavor will do except that lol
Don't like rocky road flavor ? Use any berries that you like , lemon or lime curd , melted chocolate or any flavor combo that you can think of .
It's a no-churn ice cream , guys ! Try it , maybe you'll like it ^___^
Recipe first seen @ Yen of Eat your Heart Out , please check original recipe @ BBCGoodFood
Makes about 1 quart
85 grams condensed milk
2 teaspoons vanilla extract
1 tablespoon Dutch-processed cocoa powder , add more if prefer
50 grams milk chocolate chips
50 mini marshmallows
40 grams dry roasted almonds , coarsely chopped
* Pour the cream and the condensed milk in a large mixing bowl and put it in the fridge to chill , put the beater in the fridge as well ( sans the machine ! ) especially if it is hot in your side of the world .
* Using a handheld electric mixer , starting on low speed , beat until the cocoa has dissolved then turn up speed to medium and beat until thick and stiff , add in about 2/3 of the chocolate chips, almonds and marshmallows , use a spatula and stir to combine . Transfer into a freezer container , top with the remaining chips , marshmallows and almonds and cover with cling wrap . Freeze until solid , at least hours or overnight , if you can wait that long .
* Before scooping , let it set at room temperature for about 5 minutes to soften a bit .