Gluten Free Rocky Road Ice Cream
Rich, fudgy, and loaded with gooey marshmallows, crunchy walnuts, and dark chocolate chunks, this is the kind of ice cream that makes everyone crowd around the freezer. The custard base is built from scratch — cocoa powder, egg yolks, heavy cream, and two forms of dark chocolate — so every scoop is deeply chocolatey in a way that no store-bought pint can quite match. Store-bought rocky road is one of those treats where hidden gluten can sneak in through additives, stabilizers, or shared production lines, but making it at home with these straightforward ingredients puts you fully in control. The tempering process gives the custard a silky, scoopable texture that holds up beautifully even after a full freeze. Layering the mix-ins in thirds rather than stirring them all in at once means you get pockets of marshmallow and chocolate in every single bowl rather than everything sinking to the bottom. With 8 servings, this is the perfect batch to make on a weekend and pull from all week long. Let it sit out for just a few minutes before scooping and it comes out perfectly every time.
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Learn more →Ingredients
8 servings
For the ice cream base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 4 large pasteurized egg yolks
- 2 oz dark chocolate, finely chopped
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
For the mix-ins
- 1 cup mini marshmallows
- ¾ cup walnuts, roughly chopped
- ¾ cup dark chocolate, roughly chopped into chunks
Instructions
- 1
Whisk the cocoa powder and sugar together in a medium saucepan. Add the whole milk and whisk until the cocoa is fully dissolved and no lumps remain. Place over medium heat and warm, stirring occasionally, until the mixture is steaming and the sugar has dissolved, about 4 minutes — do not boil.
- 2
Whisk the pasteurized egg yolks in a large mixing bowl until smooth. Slowly pour about half of the warm cocoa mixture into the yolks in a thin stream, whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan with the remaining cocoa mixture.
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