American · Dessert
Rocky Road Ice Cream
A lightened take on rocky road ice cream that swaps the usual heavy cream and whole-egg custard base for whipped cream folded through a Greek yogurt and condensed milk mix, keeping the toasted walnut and dark chocolate chunks that define the original.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
308Calories
9.6gProtein
22.2gFat
20gCarbs
15.4gSugar
2.8gFiber
252mgSodium
44mgChol
11.7gSat Fat
317mgPotassium
154mgCalcium
1.5mgIron
0.4mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Belgian Blonde Ale
local
Mexican Chocolate
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whip the heavy cream to soft peaks in a cold bowl using a hand mixer, about 2 minutes.
2
In a separate bowl, whisk the Greek yogurt, condensed milk, cocoa powder, vanilla extract, stevia and salt together until completely smooth with no cocoa lumps.
3
Fold the whipped cream gently into the cocoa-yogurt base in three additions, keeping as much air in as possible.
4
Fold through half the chopped walnuts and dark chocolate chunks, reserving the rest for topping.
5
Spoon the mixture into a small freezer-safe tub, scatter the reserved walnuts and chocolate over the top, and press a layer of baking paper directly onto the surface.
6
Freeze for at least 6 hours or until firm enough to scoop.
7
Scoop into two bowls, 2 scoops each, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g greek yogurt
- 1.4 oz40g condensed milk
- 1.6 oz45g whipped to soft peaks heavy cream
- 0.4 oz10g cocoa powder
- 0.1 oz3g vanilla extract
- 0 oz1g stevia extract
- 0 oz1g salt
- 0.4 oz12g chopped walnut
- 0.4 oz10g chopped into small chunks chocolate dark 70
