This no churn Vietnamese rocky road is the ice cream recipe you didn’t know you needed. This easy, homemade ice cream includes decadent Vietnamese coffee ice cream combined with salty peanuts, rich dark chocolate, and marshmallows mixed in. No ice cream machine needed!

Vietnamese rocky road in a loaf pan.

One of the benefits of living in LA is there are so many cool restaurants that serve as endless inspiration for me. An ice cream place that I go to frequently is Wanderlust. They have the most unique Asian-inspired ice cream flavors that are right up my alley. There are flavors like ube malted crunch, Japanese neapolitan, and even mango sticky rice! One that has been a favorite of mine since the beginning is Vietnamese rocky road. I love the combination of Vietnamese coffee ice cream with coffee grounds and condensed milk marshmallows. I love that flavor so much I wanted to create my own version of it. To be honest, this one is an instant classic. It’s just that good.

Vietnamese rocky road

How I developed my no churn Vietnamese rocky road recipe

As mentioned, the inspiration for this ice cream flavor includes Vietnamese coffee ice cream with condensed milk marshmallows, coffee grounds, and caramelized cacao nibs mix ins. While I love the original flavor, I thought there was almost too much coffee/bitter flavors between the coffee grounds and cacao nibs. I wanted something that was a bit different that still enhanced the coffee flavor, so I chose to include dark chocolate and peanuts instead. Adding chocolate to anything with coffee flavor enhances the coffee flavor. I added peanuts because peanuts are a huge part of Vietnamese cuisine. We put it in a lot of dishes from Vietnamese peanut sauce to bun thit nuong. Salted peanuts provide a nice crunch and provides some balance to the sweetness of the ice cream. Finally, I also substituted mini marshmallows for condensed milk marshmallows because they’re just easier to find.

In terms of the method used, I really wanted to create a recipe without using an ice cream machine because it makes this recipe easier to make. However, you can absolutely make this using an ice cream machine and my Vietnamese coffee ice cream recipe and then add the mix ins.

Vietnamese rocky road in a cone in a cup.

Ingredients, Substitutions & Adjustments

  • Heavy cream – Adds richness and a bit of airiness to the ice cream. Whipping this heavy cream adds air to the ice cream base. Make sure your heavy cream is cold before whipping. Warm heavy cream will not turn into whipped cream.
  • Condensed milk – Adds sweetness and richness to the ice cream. Sweetened condensed milk is milk with no water mixed with some sugar.
  • Vanilla extract – Adds flavor to the ice cream. Substitute with a vanilla bean or an equal amount of vanilla paste. I personally use vanilla paste because it has more flavor than vanilla extract.
  • Salt – Brings out the flavor of the other ingredients.
  • Espresso powder – Adds the espresso flavor into the ice cream. You can also use coffee grounds that have been broken down into powder.
  • Peanuts – I added peanuts because I thought they would add a saltiness and crunchy texture to the ice cream. Feel free to substitute with any nut you like. I personally would substitute with pecans because they’re my favorite nut.
  • Dark chocolate – Chocolate enhances the coffee flavor in the ice cream. You can use any kind of chocolate you can find.
  • Marshmallows – I used mini marshmallows since they’re easier to incorporate into the ice cream base. You can also use large marshmallows cut into smaller pieces.

How to make no churn Vietnamese rocky road

Combine 14 oz of condensed milk, 1 tsp of vanilla extract, 2 tbsp of espresso powder, and 1/4 tsp of salt in a small bowl. Mix well and set aside. Add 2 cups of heavy cream to a bowl or bowl of a stand mixer. Whip with a stand mixer or hand mixer until stiff peaks.

Combine the coffee condensed milk from step 1 with 1/3 of the whipped cream. Mix until well combined. Gently fold the rest of the whipped cream into the coffee mixture. Scoop 1/2 of the coffee cream into a freezer safe container. Add 1/2 of the peanuts, dark chocolate, and marshmallows to the container and mix. Repeat until everything is in the ice cream container. Freeze or 6 hours or overnight.

How do you store this Vietnamese rocky road ice cream?

This ice cream can be stored in the freezer for up to 3 months.

Vietnamese rocky road in a loaf pan

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If you made this dish, I would love to see!

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Vietnamese rocky road in a loaf pan.

Get the Recipe:
No Churn Vietnamese Rocky Road

This easy, homemade ice cream includes decadent Vietnamese coffee ice cream combined with salty peanuts, rich dark chocolate, and marshmallows mixed in. No ice cream machine needed!
5 from 2 ratings

Ingredients
 
 

Instructions
 

  • Combine 14 oz of condensed milk, 1 tsp of vanilla extract, 2 tbsp of espresso powder, and ¼ tsp of salt in a small bowl. Mix well and set aside.
  • Add 2 cups of heavy cream to a bowl or bowl of a stand mixer. Whip with a stand mixer or hand mixer until stiff peaks.
  • Combine the coffee condensed milk from step 1 with ⅓ of the whipped cream. Mix until well combined.
  • Gently fold the rest of the whipped cream into the coffee mixture.
  • Scoop ½ of the coffee cream into a freezer safe container. Add ½ of the peanuts, dark chocolate, and marshmallows to the container and mix. Repeat until everything is in the ice cream container.
  • Freeze or 6 hours or overnight.
Serving: 0.25cup, Calories: 585kcal, Carbohydrates: 50g, Protein: 9g, Fat: 40g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.003g, Cholesterol: 112mg, Sodium: 211mg, Potassium: 473mg, Fiber: 1g, Sugar: 44g, Vitamin A: 1347IU, Vitamin C: 2mg, Calcium: 253mg, Iron: 2mg
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