Luscious rocky road ice cream cake that is oh so easy to make but sure wows the crowd. Perfect ice cream dessert recipe for a special occasion. We show you how!
This ice cream dessert is so easy to make, because all you’re doing is mixing the ingredients. The hardest part is waiting for it to freeze so you can cut it! (You need to make it the day before you plan to serve it.)
Rocky Road Ice Cream Cake
Ingredients
Crust
- 3 c graham cracker crumbs
- ½ c melted butter
Filling
- 2 quarts quality chocolate ice cream softened
- 1 oz chopped peanuts
- 1 oz butterscotch chips
- 2 oz chocolate chips
- 1 oz mini marshmallows
Toppings
- 2 oz mini marshmallows
- 1 oz butterscotch chips
- 2 oz chocolate chips
- chocolate fudge syrup
Instructions
Crust
- Line the bottom of a 9-inch springform pan with a parchment paper circle.
- Mix graham cracker crumbs and melted butter in a medium bowl until it is coarse crumbs. Press the mixture into the bottom and up the sides of the pan. Freeze for 30 minutes.
Ice Cream Filling
- Soften ice cream by taking out of the freezer 10 minutes before using. In a large bowl stir softened ice cream, peanuts, mini marshmallows, butterscotch chips and chocolate chips until evenly mixed. (Ice cream should be soft enough to stir but thick enough to support the mix-ins.)
- Scoop ice cream mixture into crust. Cover with plastic and return to freezer for 6 hours.
Unmold the Cake
- Run a knife around the edge. Leaving plastic wrap on, invert cake onto a plate. Unhinge springform and remove it. Remove the bottom of the pan and the parchment. Put serving plate on, and invert cake once more.
Toppings
- Drizzle with chocolate fudge sauce. Randomly add toppings. Lightly drizzle with chocolate sauce again.
- Freeze for another 2 hours, or overnight.
- Before serving, let the cake sit at room temperature for about 10 minutes so it will be easier to slice.
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