No Churn Vietnamese Rocky Road
This easy, homemade ice cream includes decadent Vietnamese coffee ice cream combined with salty peanuts, rich dark chocolate, and marshmallows mixed in. No ice cream machine needed!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz condensed milk
- 1 tsp vanilla extract
- 2 tbsp espresso powder
- ¼ tsp salt
- 2 cups heavy cream
- 2 tbsp peanuts (crushed, salted)
- 2 oz dark chocolate (cut into small pieces)
- ½ cups marshmallows (mini)
Instructions
- 1
Combine 14 oz of condensed milk, 1 tsp of vanilla extract, 2 tbsp of espresso powder, and ¼ tsp of salt in a small bowl. Mix well and set aside.
- 2
Add 2 cups of heavy cream to a bowl or bowl of a stand mixer. Whip with a stand mixer or hand mixer until stiff peaks.
- 3
Combine the coffee condensed milk from step 1 with ⅓ of the whipped cream. Mix until well combined.
- 4
Gently fold the rest of the whipped cream into the coffee mixture.
- 5
Scoop ½ of the coffee cream into a freezer safe container. Add ½ of the peanuts, dark chocolate, and marshmallows to the container and mix. Repeat until everything is in the ice cream container.
- 6
Freeze or 6 hours or overnight.