Well, well, well. Happy National Rocky Road Day my little creative friends!
This recipe needs no introduction.
Rocky Road Ice Cream is my favorite.
I didn’t have any chocolate ice cream so I used vanilla ice cream and gave this puppy a milk chocolate shell instead.
It’s stuffed with marshmallow fluff and almonds too.
Yaaaaaaaa.
It’s amazing. Eat and repeat baby.
Rocky Road Ice Cream Cups
Ingredients
Vanilla Ice Cream
1 bag 14oz Milk Chocolate chips
Marshmallow Fluff
1/2 cup sliced almonds
Directions
1. Place 5 cupcake liners in your muffin tin. Place 1/4 of your milk chocolate chips in a glass microwaveable bowl and microwave the chips at 30 second intervals, stirring in between, until completely melted. Pour another 1/4 of the bag of chips into the melted chips and stir until the chips have completely melted on their own. The chocolate is now tempered.
2. Spoon the mixture into the cupcake liners and coat all the way up to the top of the liners and place in the freezer for 10 minutes.
3. Once your chocolate covered cupcake liners have hardened, remove from freezer. Spoon a small amount of vanilla ice cream into each chocolate coated liner. Top with a spoonful of marshmallow cream and a pinch of sliced almonds. Place back into freezer for 15 minutes or until hard.
4. Once your ice cream cups are frozen, place another 1/4 of your chocolate chips back into the microwaveable bowl and microwave at 30 second intervals, stirring in between, until completely melted. Remove from microwave and pour in the rest of the chips and let those melt on their own. The remaining chocolate is now tempered.
5. Spoon the remaining chocolate all over the tops of the ice cream mixture and freeze again until ready to serve.
6. Remove from freezer and carefully peel off paper liner and serve immediately. Eat and repeat!
