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    Rocky road ice cream slices

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    Rocky road ice cream slices

    • Preparation time: 15 minutes + cooling and overnight freezing

    Serves: 16


    200g small chocolates, buttons or chopped chocolate
    154g pack Oreos, broken into small pieces
    100g chocolate coated raisins
    100g Essential Pink & White Mini Marshmallows
    ½ x 397g can Essential Condensed Milk
    600ml pot double cream
    1 tsp vanilla extract
    50g Waitrose 72% Belgian Dark Chocolate, melted and cooled
    Chocolate sauce, to serve


    1 Line a 2lb loaf tin with parchment, ensuring the paper rises 2-3cm above the rim. Mix together the chocolate, biscuits, raisins and marshmallows and set aside.

    2 In a large bowl, whisk together the condensed milk, cream and vanilla until thick enough to leave a trail. Whisk in the cooled melted chocolate, the mixture will become very thick.

    3 Stir in most of the marshmallow mix, setting aside a couple of handfuls for the top. Spoon into the prepared tin, smoothing over the surface and allowing it to peak slightly in the centre. Scatter over the reserved marshmallow mix, then cover and freeze overnight.

    4 Transfer to the fridge 30 - 45 minutes before ready to serve then cut into slices or squares with a sharp knife and drizzle over a little chocolate sauce. 

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    Cook’s tip
    The ice cream develops a mousse-like texture once thawed. Any leftovers should not be refrozen, but can be kept in the fridge and eaten within 2 days. 


    Average user rating

    5 stars