Rockyroadicecreamshoppie Recipes

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ROCKY ROAD ICE CREAM PIE



Rocky Road Ice Cream Pie image

Smothering ice cream with loads of toppings is one of my favorite parts of making a sundae! This ice cream pie has a unique cookie base that bakes up crunchy on the edges and chewy in the center, cradling ice cream, toppings and homemade butterscotch sauce. The butterscotch sauce is rich and sweet with a touch of salty and perfectly coats the scooped ice cream.

Provided by Dan Langan

Categories     dessert

Time 50m

Yield One 9-inch pie

Number Of Ingredients 22

Nonstick cooking spray
6 tablespoons unsalted butter, softened
2/3 cup packed light brown sugar
2 teaspoons instant coffee, optional
1 teaspoon pure vanilla extract
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, cold
1 cup plus 1 tablespoon all-purpose flour
1/4 cup cocoa powder
1/3 cup semisweet or dark chocolate chips
1/3 cup toasted chopped almonds
2 tablespoons unsalted butter
1/3 cup packed light brown sugar
3 tablespoons heavy cream, half-and-half or milk
1/8 teaspoon fine salt
Splash pure vanilla extract
2 pints ice cream, any flavor you prefer
1/2 cup mini marshmallows
1/4 cup toasted sliced almonds
2 to 3 tablespoons chocolate chips

Steps:

  • Preheat the oven to 400 degrees F. Set a baking sheet in the center of the oven. Spray the bottom of a standard 9-inch pie pan with cooking spray.
  • For the cookie base: Combine the butter, brown sugar, coffee if using, vanilla, salt, baking powder and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until combined then raise to medium speed and beat until fluffy, 2 to 3 minutes. Scrape the bowl and paddle clean and add the egg. Mix on low speed until combined then raise to medium speed for a few seconds. The mixture may look broken but that's okay. Add the flour and cocoa and mix on low speed until combined. Scrape the bowl as needed. Add the chocolate chips and nuts and mix on low speed until evenly distributed.
  • Transfer the dough to the prepared pan. Moisten your fingers to press the dough evenly into the pan and up the sides. Smooth out the dough with a spoon if needed.
  • Set the pie pan on the preheated baking sheet and bake until puffed and the outer 1-inch edge of the crust feels set, 14 to 15 minutes. Cool on a wire rack until barely warm. It's okay if the center of the cookie sinks as it cools.
  • For the butterscotch sauce: Melt the butter in a small saucepan over medium heat and cook until foamy and sizzling. Stir in the sugar, cream, salt and 1 teaspoon water, stirring until the sugar is dissolved. Bring to a boil and boil without stirring for 2 minutes. Remove from the heat and stir in the vanilla. If it looks like the butter has separated from the sauce, add a few drops of hot water and stir until smooth. Pour into a heatproof measuring cup and let cool while assembling the pie.
  • To assemble: Remove the cookie base from the pan if desired. Fill the center of the cookie crust
  • with scoops of ice cream. Sprinkle with the marshmallows, almonds and chocolate chips and slice. Drizzle butterscotch sauce over each slice and serve (see Cook's Note). Cover any leftovers with plastic wrap and freeze for up to 1 week.

ROCKY ROAD ICE CREAM



Rocky Road Ice Cream image

Who doesn't love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows.

Provided by Sugar Cookie

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 1h

Yield 16

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
½ cup unsweetened cocoa powder
2 cups heavy cream
1 cup light cream
1 tablespoon vanilla extract
½ cup chopped pecans
1 cup miniature marshmallows

Steps:

  • In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
  • Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 19.3 g, Cholesterol 59 mg, Fat 18.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 10.4 g, Sodium 53 mg, Sugar 15.5 g

ROCKY ROAD ICE CREAM PIE



Rocky Road Ice Cream Pie image

Make and share this Rocky Road Ice Cream Pie recipe from Food.com.

Provided by looneytunesfan

Categories     Pie

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 quart chocolate ice cream, slightly softened (4 cups)
1 (6 ounce) package chocolate cookie pie crust
3/4 cup mini marshmallows
1/2 cup chocolate-covered peanuts
1 cup whipped topping, thawed
1/2 cup hot fudge topping
1/2 cup mini candy covered plain chocolate candies

Steps:

  • Place heaping spoonfuls of 2 cups of the ice cream in pie crust. Sprinkle with marshmallows and chocolate covered peanuts. Spoon remaining ice cream over marshmallows and peanuts. Freeze uncovered about 2 hours or until firm.
  • Let stand at room temperature about 10 minutes before cutting. Serve with whipped topping, hot fudge topping, and chocolate pieces.
  • Store covered in freezer.

Nutrition Facts : Calories 463.1, Fat 23.1, SaturatedFat 10.8, Cholesterol 31.4, Sodium 284, Carbohydrate 60.7, Fiber 2.4, Sugar 42.9, Protein 6.6

ROCKY ROAD FREEZER PIE



Rocky Road Freezer Pie image

Whip up this simple chocolaty pie the day before and you'll feel just like the champ when you serve it on party day. -Addrenne Roth, Donna, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 cups half-and-half cream
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup semisweet chocolate chips
1/3 cup miniature marshmallows
1/3 cup chopped pecans
1 graham cracker crust (9 inches)
Miniature marshmallows, chopped pecans and chocolate sauce, optional

Steps:

  • In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 184 calories, Fat 10g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 175mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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