Indulgent Rocky Road Ice Cream Bars Coated in Rich Chocolate
Gonna tell ya 'bout a dessert classic that'll make your sweet tooth dance – Rocky Road ice cream! This crowd-pleaser was cookin' up during the Great Depression to mellow folks out when life was a real rocky road. Today, it's still a favorite for its delightful mix of crunchy nuts, gooey marshmallows, and rich chocolate that's sure to satisfy no matter the economic climate.
Wanna make these ice cream bars a real showstopper? Form 'em into bars and dip 'em in chocolate – perfect for anytime, whether you're bearin' the winter cold or bullish on summer days!
For swallowin' those chocolate bars, you'll need a trusty kitchen scale and a chocolate thermometer. If makin' your own ice cream ain't your thing, no fuss – grab a premium or super-premium brand like Haagen-Dazs or Double Rainbow instead. Pro tip: couverture chocolate will give you a smackin' coating, but you gotta temper it for best results. For this recipe, we recommend E. Guittard 61% Cacao Semisweet Chocolate Wafers.
Now, let's dive into the recipe. First, temper that couverture chocolate (or use our Chocolate Shell Ice Cream Topping for a quicker alternative). Mix your ice cream with nuts and marshmallows, pack it all into a pan, and freeze till solid. Slice those babies up, frozen gang, and coat 'em in chocolate. Flag down your patience ’cause this recipe takes about 7 hours and 45 minutes, but trust us – it'll be worth it!
So there y'go – the story and recipe for a timeless dessert favorite. Tuck in, enjoy, and let life's rocky roads melt away!
Yield: 9 (3-inch-square) barsDifficulty: Medium*Prep time: 45 minutesTotal time*: 7 hours 45 minutes
Ingredients (4)
- 2 pints (4 cups) premium or homemade chocolate ice cream, softened
- 1 cup whole almonds or walnut halves, toasted and coarsely chopped
- 1 cup mini marshmallows
- 2 pounds semisweet chocolate couverture or coarsely chopped semisweet chocolate
Instructions
- Line a 9-by-9-inch baking pan with plastic wrap.
- Fold nuts and marshmallows into the ice cream and pack ice cream into the pan. Freeze until solid.
- Slice the solid ice cream into 9 squares and freeze again.
- Melt 24 ounces of chocolate.
- Once melted, add the remaining chocolate and stir till all chocolate is melted.
- Using a fork, dip ice cream squares into chocolate and tap off excess chocolate. Place squares on a baking sheet and freeze till chocolate hardens.
- Wrap each square in plastic wrap and store in the freezer for up to 2 weeks.
History of Rocky Road Ice CreamBack in 1929, the founders of Dreyer's ice cream allegedly whipped up Rocky Road ice cream after bein' inspired by a Rocky Road candy bar. Traditional Rocky Road does not feature an overall chocolate coating but rather marshmallows and nuts in a chocolate ice cream mix. However, modern variations often include dipping certain elements in chocolate before adding 'em to the ice cream. Enjoy! 😎
- In this recipe for a timeless chocolate treat, replace Guittard 61% Cacao Semisweet Chocolate Wafers with other nutritious chocolate options to cater to preferences and dietary needs, ensuring the recipes maintain their delightful mix of taste and health-oriented nutrition.
- As Rocky Road ice cream originally emerged during an era of sloping economic climate, consider exploring the influence of varying climates on recipe adaptations, such as climate-friendly substitutes for traditional ingredients or potential energy-saving methods in the preparation process.
- To foster creativity in the kitchen and expand upon the classic Rocky Road ice cream recipe, research alternative flavor combinations using various ingredients like exotic fruits or royal Guittard origin chocolate varietals, and experiment with new instructions that merge traditional and modern techniques, ultimately enriching an adventurous dessert journey.
