Rocky Road (no churn) Ice Cream

 Serves 8-10  (Generous 1/2 cup servings).  Sources: Here and Here

Rocky Road (no churn) Ice Cream

Ingredients

1 (14-ounce) can sweetened condensed milk
1/2 cup (about 1 5/8 ounces) unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch of table salt
2 cups heavy whipping cream, chilled
6 ounces semisweet chocolate baking bars (such as Guittard), chopped

½ cup finely chopped roasted salted almonds or peanuts

1½ cups mini marshmallows

Method

1) Whisk together condensed milk, cocoa powder, vanilla, and salt in a large bowl until smooth, about 30 seconds. Beat cream with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes.

2) Gently fold in one-third of whipped cream into condensed milk mixture. Working in batches, fold remaining whipped cream into condensed milk mixture until no streaks remain, being careful not to deflate cream. 

3) Spread half of the ice cream base into a freezer-safe storage container (Such as a 9×5 metal loaf pan). Sprinkle half of the nuts (almonds or peanuts), marshmallows, and chopped chocolate over the ice cream base and swirl the mix-ins into the ice cream base. 

4) Add the remaining ice cream base (spreading into an even layer) followed by the remaining mix-ins. Press/stir some of the mix-ins into the ice cream but leave some mix-ins exposed on top of the ice cream

5) Place ice cream in the freezer, and freeze until firm, at least 3 hours or up to 12 hours. Remove from freezer 5 minutes before serving. Store ice cream in an airtight container in freezer for up to 1 month.