If Rocky Road and Skor-flavoured ice cream had a baby, this would be it. Fully-Loaded Chocolate Ice Cream is loaded with marshmallow, walnuts, chocolate chips, and skor pieces in a decadent chocolate ice cream base. This ice cream is simply the best summer treat you could ask for.I am currently obsessed with making my own ice cream. The farmer bought me an ice cream maker attachment for my stand mixer for my most recent birthday and I am pretty sure it was a I’m-buying-this-for-you-but-I-am-the-one-who-really-benefits type of thing. Don’t get me wrong, I love a good ole tub of Chapman’s or PC ice cream (100% Canadian milk!) but I have pretty much converted to making all my own ice creams these days. And ever since I toyed around with my Nanaimo Bar Ice Cream Sandwiches and found an ice cream base that you didn’t have to chill for 4 hours before churning, my life has been pretty grand!
I simply hate waiting. And waiting for the ice cream to fully freeze is already far too much waiting for this girl.But I really struggled with what to name this ice cream. Rocky Road + Skor Ice Cream? Rocky Road and Skor’s Baby Ice Cream? I dunno. Fully-Loaded Chocolate Ice Cream seems accurate but ambiguous. Anyways, NO GOING BACK NOW.
Made with cocoa powder rather than melted chocolate, this ice cream has a deep and rich chocolate flavour that simply cannot be beat. Lots of crunch from the walnuts, skor pieces and chocolate chips and then swirled with decadent marshmallow fluff. It is to die for. Pretty sure its one of the farmer’s favourite things I have made for the blog so far.
I think my next ice cream related project will be an ice cream cake for my little man’s birthday. He turns one on July 19th (insert crying emoji here).
- 2 large eggs at room temperature
- ¾ cup sugar
- 1 tsp. vanilla
- 2 cups whipping cream (cold)
- 1 cup whole milk (cold)
- ½ cup cocoa powder
- ½ cup walnuts
- ½ cup Skor pieces
- ½ cup chocolate chips or chocolate chunks
- ½ cup marshmallow fluff thinned with 1 tbsp. water
- Reminder: if you are using a Kitchenmaid attachment, place the bowl in the freezer!
- Whip the eggs on medium until pale, foamy and form ribbons, about two minutes. Slowly add the sugar and beat until fully incorporated. Add the vanilla, whipping cream, milk and sift in the cocoa powder and mix until fully combined.
- Pour directly into ice cream maker and churn according to your manufacturers directions (for a Kitchenaid ice-cream maker attachment it was about 20 minutes total churning). During the last 8 minutes, slowly add the walnuts, Skor pieces and chocolate chunks.
- Once the ice cream is the correct consistency, place half in a metal loaf pan or other suitable container. Swirl half of the marshmallow fluff in. Repeat process with remaining churned ice cream and swirl the remaining fluff on top. Sprinkle top with extra walnuts, Skor pieces and chocolate chips if desired.
- Place in freezer until solid, about 2 hours.