Hi! Just popping in quickly to share the recipe for these Rocky Road Ice Cream Pops! The last few weeks have been crazy busy - i've been furiously testing for a fun project coming up (extra fun with no oven), and preparing to create a giant grazing table for a fundraiser we are holding this weekend to help raise money for Kitten Season!
However, as ridiculous as things are, I will always always be one who suffers from FOMO, and so I sure as shit am not missing out on Popsicle Week, which is organised by the amazing Billy of Wit and Vinegar! You can check out everyone elses's popsicles here! Last year I made Lemon Meringue Pie Pops, which were ridiculously amazing. This year, we went with a rocky road ice cream pop, which give our old friends lemon meringue pops a serious run for their money.
I was originally going to make choc bars for this - a take on a NZ ice block I grew up on, but I've been playing around with a few rocky road recipes recently, which got me wondering what it would be like as an ice cream! And I can confirm - potentially better than the real thing. I started off with a dark chocolate custard, which, when churned in the ice cream maker, made an OUT OF THIS WORLD chocolate ice cream. You could stop there and just hit it with a spoon and be very, very happy. I then added in some chopped up turkish delight, and some chopped marshmallows, and popped the mixture into some fancy schmancy new silicone popsicle moulds I got recently.
Once they were set, I popped them out of the moulds, let them re-freeze for a hot minute, and then dunked them in milk chocolate, which I melted down with a little coconut oil, and then left to cool slightly so that I had less of a melty mess on my hands. I made a last minute decision to add to the 'rocky road' look of the pops and added some of my fave things ever - crispy pearls. (just a note that the quantity in that link will set you up with these for at least a year). This gave the outside a kinda rugged look, which I loved, because it adds to the 'rocky road' situation we already have going on! Even if the ice cream doesn't make it to the popsicle moulds, you have yourself a banging rocky road ice cream recipe!
A few wee tips:
- Just putting it out there - I spell Mould differently. Same with Colour, Yoghurt, Flavour, etc etc. Someone thought they needed to email me to let me know. Already aware. Lol.
- The Ice Cream base by itself is BOMB. I'm going to definitely be making it again this summer and just make it into ice cream. Or put it in these fancy popsicle moulds seeing as I now have 12.
- These are the moulds I got! I got 3 boxes, thinking that there were 2 in each - there's 4! I promised Rich I would return them then accidentally made a batch of ice cream pops that needed 10 of them. My bad.
- I used some homemade marshmallows I had from recipe testing. You can either make your own, (It's fun - you could do about half that recipe, or make the whole lot and have marshmallows all summer) or buy them! Just chop them roughly.
- I ordered some of my fave turkish delight from an english store here in the states - the brand is Fry's! We get it at home too, and it's super yum because its only slightly rose flavoured, so doesn't taste too much like hand cream. You could use your fave brand, or if you don't like it, feel free to throw some more marshies or other lollies / candy in there!
- The best part about Rocky Road is that you can add whatever you like - feel free to add chopped nuts, freeze dried berries, etc etc.
- If you can't get your hands on the crispy pearls, then you can either leave them off, or you can add in something else to the chocolate! Chopped Malteasers or something would be yummmm
- Do the dipping of the pops in two batches - melt all the chocolate at once, stir in the pearls, then transfer about half of it to a tall glass or jar, and do the dipping. Top up as needed.
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
Rocky Road Ice Cream Pops
Chocolate Ice Cream Base
- 65g dutch cocoa (this makes a VERY intense chocolate ice cream so reduce by 20g if you like)
- 270g whole milk
- 450g heavy cream
- 6 egg yolks
- 210g sugar
- 1 tsp vanilla
- ¼ tsp salt
- 75g marshmallows, chopped
- 200g turkish delight, chopped
Chocolate Dip with Crispy Pearls
- 650g good quality milk chocolate
- 4 tsp refined coconut oil
- 175g crispy chocolate pearls (optional)
CHOCOLATE ROCKY ROAD ICE CREAM
- In a medium saucepan, whisk together the cocoa, milk and cream. Place over medium high heat, and bring to just shy of a simmer. Meanwhile, whisk together the egg yolks, sugar, vanilla and salt until the mixture lightens in colour.
- Remove the milk mixture from the heat, and whisking constantly, pour about half of it into the egg yolk mixture to temper the yolks. Mix well to combine, then pour back into the saucepan, and place over medium low heat. Heat, stirring constantly, until the mixture coats the back of a spoon and reads 175˚f / 80˚c on a thermometer. Strain into a container, leave to sit at room temperature for an hour, then cover and place in the fridge for at least four hours, until it has cooled to at least 40˚f / 5˚c.
- Transfer the cooled chocolate custard to your ice cream maker and churn according to the manufacturer's instructions. Add the chopped turkish delight and marshmallow and mix until combined - finish off by hand if needed.
- Divide the ice cream mixture evenly amongst your ice cream moulds (if you have a little leftover just pop into a container, cover the surface with wax paper and freeze). Add sticks and freeze until solid, ideally overnight.
- Unmould the ice cream pops, and place on a baking sheet lined with parchment paper. Place back into the freezer to freeze solid - approx 30 minutes.
- Make a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring that the water does not touch the bowl.
- Place the chocolate and coconut oil in the bowl, and, stirring often, heat until melted and smooth. Remove from the double boiler setup, and leave the chocolate to cool, stirring often, until it has reached approximately 95˚f / 35˚c. Add the crispy pearls, stir to combine, and transfer about half of the mixture to a jar or glass that is just larger than the ice cream pop - fill almost to the top.
- Dip the frozen ice cream pops in the chocolate mixture one at a time, ensuring they are evenly covered, and holding them briefly to allow excess to drip off. Once dipped, place back on the lined baking sheet in the freezer. Top up your chocolate mixture as needed.
- Allow to freeze for an additional hour or so before eating. Store leftovers in an airtight container in the freezer.
Ice Cream Base Adapted from Alton Brown