SALTED ROCKY ROAD ICE CREAM

4 SERVINGS / 10 MINUTES PLUS CHILLING

INGREDIENTS

2 cups heavy cream

½ cup unsweetened cocoa powder

14 oz. sweetened condensed milk

6 oz. roasted almonds, chopped, plus more

¾ tsp. Diamond Crystal kosher salt

1½ cup mini marshmallows, plus more

METHOD

Add heavy cream to a stand mixer. Sift in unsweetened cocoa powder, beat the cream into stiff peaks using whisk attachment. The air bubbles from the whipped cream create the same texture an ice cream machine would make from churning. Scrape down the bowl. Remove bowl from mixer and gently fold in sweetened condensed milk with spatula. Keep folding until you get a smooth mixture, being careful not to over mix. Add almonds, kosher salt, mini marshmallows, and mix well.

Pour mixture into a metal or glass container and smooth out the top. Top with extra almonds and marshmallows, then cover with plastic wrap, making sure it touches the top to prevent a film from forming. Freeze for 6 hours before serving.