How to Make Rocky Road Ice Cream Without an Ice Cream Maker
Ice cream is a no-fail crowd pleaser. Whether you’re cooking for a family with a sweet tooth or looking for an easy dessert to serve at a dinner party, ice cream is a no-brainer. An ice cream maker isn’t necessary to pull off creamy ice cream either, as you'll see in the latest edition of Mad Genius Tips. All you need is condensed milk and whipped cream to achieve that store-bought texture (and a reliable spatula for mixing). Homemade ice cream doesn’t require any fancy container either. Your loaf pan—you know, the one you use to make banana bread—is the perfect vessel for this sweet treat.
No-churn rocky road ice cream is super simple to make, especially for people in a time crunch. Once you have your ingredients together and your heavy cream whipped, it takes no more than five minutes to put the ice cream mixture together. Once it’s done chilling in the freezer, scoop it into the waffle cones and bring the ice cream parlor to your kitchen.
Here are the top three tips, from our very own Mad Genius, that you need to know before making no-churn ice cream at home:
- Use espresso powder alongside your unsweetened cocoa powder in order to intensify the ice cream’s chocolate flavor.
- Be sure to fold the whipped cream into your condensed milk mixture, instead of stirring it in, so that you don’t deflate the whipped cream, because that’s what gives it a creamy texture. Scoop one-third of the whipped cream in first, fold, then add the rest, and continue folding until you have a chocolate mousse-like texture with no white streaks.
- Press plastic wrap gently on top of the mixture once it’s in the chilled loaf pan. Plastic wrap ensures that ice crystals don’t form on top of your ice cream. Chill it in the freezer for at least six hours (but preferably overnight).
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