No Churn Rocky Road Chocolate Mousse Ice Cream

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Stay cool this summer with this super simple No Churn Rocky Road Chocolate Mousse Ice Cream! Made with a luscious homemade chocolate mousse that’s only SIX ingredients, then has chocolate chunks, almonds, and mini marshmallows folded in. Every bite is silky smooth, chocolate-y, with just the right amount of add-ins! The perfect treat to serve all year long, at any and every occasion. SO. GOOD.

About The Recipe

Chocolate + Ice Cream + Almonds + Marshmallows?! COUNT ME IN!

If you’ve read our blog before, you’ll know that I adore anything and everything that’s chocolate. It’s pretty much one of my absolute favorite things. So, unsurprisingly, rocky road has been a favorite ice cream flavor of mine for a while! We posted a recipe YEARS ago when we first started the blog, but I’ll be honest, it was a hot mess.

So, we took it down…and kind of forgot about it until we made our S’mores Icebox Cake!

Something I didn’t mention in the post about the Icebox Cake was just how much mousse we had leftover.

Like, we made a batch that was WAY too big and we needed something to do with it.

Lucky for us, we were also in the middle of testing our Banana Pudding Ice Cream recipe, which just so happened to be a no churn. This gave us the idea to make chocolate ice cream with our leftover mousse! Though, of course, with it being the middle of summer, we have an abundance of marshmallows.

Then, chocolate chips and almonds are stapes in our pantry. It just seemed like a perfect match!

So, we tossed everything in the freezer and decided to see if it worked…shockingly, it did! The best part? Since it’s literally just frozen mousse, as it melts, it really doesn’t even make a mess!

We knew we had to share this recipe as soon as possible. It’s silky, fudge-y, chocolate-y, and SO much better than any rocky road ice cream I’ve ever had.

Reasons You Will Love This No Churn Rocky Road Ice Cream

• There’s NO condensed milk in this recipe.
• The ice cream itself is just a frozen chocolate mousse. SO. GOOD.
• Only 9 ingredients!
• Perfect for summertime.
• Loaded with marshmallows, chocolate chips, and almonds.

Equipment Needed

• Stand Mixer
• 2 Quart Pot
• Hand Mixer
• Rubber Spatula
• Glass Mixing Bowls
• Round Cake Pan

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Mousse:

• Heavy Cream
• Powdered Gelatin
• Water
• Large Eggs
• Egg Yolk
• Granulated Sugar
• Dark Chocolate

For The Filling:

• Whole Almonds
• Dark Chocolate Chips
• Mini Marshmallows

How To Make No Churn Rocky Road Mousse Ice Cream

Step 1: Make the mousse

Dissolve gelatin in water. Set aside.

Beat the heavy cream to stiff peaks. Cover and refrigerate.

In a small bowl, whisk together egg, egg yolk, and sugar.

Place the egg mixture over a simmering pot of water and heat, whisking continually, to 135°F.

Remove from the heat and add the gelatin. With an electric mixer, beat until light and airy, about 3-4 minutes.

Place chocolate in a microwave safe bowl. Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.

Immediately stir the melted chocolate into the egg mixture.

When chocolate is mixed in completely, fold in whipped cream ⅓ at a time.

Step 2: Mix in add-ins

Add almonds, chocolate chips, and marshmallows. Mix until well combined.

Step 3: Freeze

Spoon mousse mixture into large cake pan. Cover with plastic wrap and freeze until solid, about 2-3 hours.

What To Do With Leftover Ice Cream

If you want to make something new with this ice cream, rather than just eat it out of a cone or a bowl, here are a few quick and easy recipe ideas you can make!

• Ice Cream Sandwiches! Especially with Chocolate Chip Cookies or S’mores Cookies.
• Use as a filling for a cake.
• Milkshake.
• Add to a chocolate cookie pie shell and freeze until set!

How To Store

Once this ice cream is frozen, you can keep it in cake or loaf pan, covered with plastic wrap, and in the freezer for 5-7 days. Though, we do recommend scooping it out and placing it in an ice cream container to really make it last! We found that, if using an ice cream container, the ice cream will last 2-3 weeks before ice crystals really start to form!

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Expert Tips

• When making the chocolate mousse, be sure that the gelatin is entirely dissolved into the egg mixture before moving forward. You don’t want chunks of gelatin in your mousse!
• If using sheet gelatin rather than powdered gelatin, you will need 1 sheet.
• The melted chocolate NEEDS to be warm for this recipe. If it gets cold by the time you add it to the egg mixture, you will have chunks of chocolate in your mousse.
• Be careful to not over-whip your cream!
• When folding in the whipped cream, do not over fold. You don’t want to deflate the mousse.
• Before serving, let this ice cream thaw slightly. Since it’s a mousse, rather than a traditional ice cream, it can’t be scooped right out of the freezer.

When you make this No Churn Rocky Road Chocolate Mousse Ice Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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