ROCKY ROAD ICE CREAM RECIPES

Steps:

• For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

Steps:

• Make filling: In a large bowl, combine cream cheese, sugars, cocoa powder, melted chocolate, and salt. Beat with a hand mixer until smooth. Gradually add heavy cream and beat until stiff peaks form. Pour into prepared graham cracker crust. Refrigerate until set, about 2 hours. Cover top of pie with marshmallows and almonds. Broil, until toasted, about 1 minute.