Rocky Road Ice Cream, Or the End of The Line

Medically reviewed by Christiana George Updated Date: June 8, 2023

Hi guys, quick post today. I wasn’t originally planning on sharing this latest ice cream concoction, but goddamn it’s good! I snapped a couple shots so I could spread the word.

I actually made this flavor to appease the other member of this household. He’s been so patient this entire summer, uncomplainingly putting up with a whole queue of “weird” flavors I wanted to make first like pistachio, and Earl Grey. And while he forced them down, he’s a chocolate man through and through.

…I’m also catching on that it’s pretty dangerous for a girl to have whole quarts of ice cream sitting in the fridge to herself.

Anyway, I am officially a culinary genius in the eyes of my fiance. And all it took was some rocky road ice cream. It may be rich, but it’s creamy and wonderful and scoops like a dream. Seriously, I can hardly believe I made it! It should be sitting in the freezer of one of the ice cream shops down the street. Not surprisingly, the chocolate ice cream base is a David Lebovitz creation, so you’re pretty much guaranteed that it’s fail-proof. Just keep stirring.

ROCKY ROAD ICE CREAM

Recipe from David Lebovitz’s The Perfect Scoop, via Brown Eyed Baker
Makes about 1 quart

Ingredients:

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder (I used regular)
5 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
1 cup slivered almonds
1 cup mini marshmallows

Directions:

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla.

Chill the mixture thoroughly in the refrigerator, overnight if possible, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) In the last five minutes of churning, add the marshmallows and almonds. Or, fold them in when transferring to a container. Freeze the ice cream until it’s at a consistency you like.

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Gingerbread Rice Krispie Treats

Recipes

Christiana George

Updated Date:
January 6, 2026

Wow! The past ten days have been nutty. My poor 6 year old daughter has been out of school with pneumonia. We have been battling, fevers, horrific coughing, really bad nose bleeds, very messy sneezing and extreme boredom. The good news is that she is finally feeling better and is able to return to school.

Now I have time to share with you this recipe I have been holding onto. A friend of mine was kind enough to find me a package of Gingerbread Oreos. I have been wanting to make gingerbread Rice Krispie treats, so this came at the right time. I am a big fan of Rice Krispie Treats. They are chewy and crunchy and you can make them so many ways. Aimee over at Shugary Sweets has a love of them also. She made her Gingebread Rice Krispie Treats using Jello Gingerbread Pudding mix. Check out her recipe here.

I have yet to find gingerbread pudding mix in any store. I was lucky just to get the Oreos. I did taste one before chopping them all in the food processor. They really do taste like gingerbread.

Oh, and the smell of Oreos as they were being chopped up was heavenly. I think I need to get a gingerbread candle.

While you can make these are regular squares and decorate them any way you like, I though I would have a little fun. I pulled out a gingerbread man cookie cookie and cut out a few little guys to decorate like gingerbread men cookies. You can even put them on a popsicle or lollipop stick for the kids.

These would be great for a school Christmas party or to make for Santa on Christmas Eve with his glass of milk.

I really like how they came out. Simple, but cute. You can embellish them with mini M&M’s if you prefer.

I used Wilton’s white and chocolate candy melt to make the gingerbread man and I used Wilton’s eggnog candy melt for the squares.

Gingerbread Rice Krispie Treats

by The Sweet Chick

Prep Time: 15-20 minutes

Cook Time: 5 minutes

Keywords: stove top dessert snack rice krispies Gingerbread Oreos egg nog candy melt

Ingredients (25 bars)

For the treats

3 tablespoons butter
5 cups mini marshmallows
1 package (15.25 oz.) Gingerbread Oreos, chopped
6 cups Rice Krispie Cereal

optional toppings

Wilton’s eggnog candy melt
holiday sprinkles

Instructions

For the treats

In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.

Remove from heat and add Rice Krispie cereal and chopped Oreos. Mix until all is well incorporated.

Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.

Place in fridge to cool.

optional toppings

When treats have set, melt candy melt per directions on package and place in a piping bag or Ziplock bag with tip snipped off. Drizzle the candy in diagonal pattern across the Rice Krispie treats and add sprinkles.

Place the treats back in the fridge to cool.

After candy melt had hardened, cut the treats into squares and have a bite!