Rocky Road Cocoa Crispy Ice Cream Sandwiches Recipes

ROCKY ROAD ICE CREAM

Steps:

• Whisk together the sugar, cocoa, and salt in a medium-size saucepan. Add the cream and milk, stir, and bring to a boil over medium-high heat while stirring frequently. Lower the heat and simmer for 2 minutes.
• Remove from the heat and add the chocolate chips, vanilla, and almond extract. Stir to dissolve the chocolate. Let cool and then refrigerate for at least 6 hours, until cold.
• Pour the chilled mixture into your ice cream machine and freeze according to the manufacturer's instructions.
• When it has finished churning, transfer to a freezer-safe airtight container, add the marshmallows and almonds and stir to combine. Cover and freeze until ready to serve. Enjoy!

ROCKY ROAD COCOA CRISPY ICE CREAM SANDWICHES

Steps:

• In a microwave-safe bowl, melt the butter and marshmallows for 3 minutes, stirring halfway through. Add the mixture to the cereal and stir until well combined. Let cool slightly.
• Line a 13-by-9-inch baking pan with a long sheet of parchment paper to create two overhangs to use as handles later. Spray the parchment paper with cooking spray. Press half of the treat mixture into the base of the baking dish. Use the paper overhang to lift and transfer the giant crispy treat to a baking sheet. Repeat with the remaining half-batch of crispy treats, leaving it in the pan to create a base layer.
• Top the base layer with the marshmallow spread and smooth it into an even layer. Top with the ice cream and smooth it out evenly. Top with the second layer of crispy treats.
• Freeze until firm, about 4 hours or overnight. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between each, until smooth. Turn the frozen crispy treat out onto a piece of parchment paper and cut into rectangular sandwiches, using a chef's knife dipped in hot water. Dip and wipe the knife between each cut for even edges. Dip the end of each sandwich into the melted chocolate, then roll in the peanuts. Wrap each treat in parchment paper and store in the freezer until ready to serve.

ROCKY ROAD ICE CREAM

Steps:

• In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
• Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.