She Strengthens

The Perfect Treat for Any Market

Rocky Road ice cream, with its delightful combination of marshmallows and nuts, was first introduced during the Great Depression to provide a sweet escape from the hardships of everyday life. Today, this beloved treat has evolved into a decadent indulgence that’s perfect for any economic climate.

Forming the Perfect Bars

To create these scrumptious bars, you’ll need a few special tools, including a kitchen scale and a chocolate thermometer. If you prefer to buy your ice cream instead of making it from scratch, be sure to choose a dense, rich variety that will hold its shape when coated with chocolate.

Choosing the Right Chocolate

Professional pastry chefs swear by couverture chocolate, which contains a higher percentage of cocoa butter than regular chocolate. This type of chocolate sets beautifully, giving your bars a smooth, snappy coating. For this recipe, we used E. Guittard 61% Cacao Semisweet Chocolate Wafers, which can be found at specialty grocery stores or online.

Tempering the Chocolate

Tempering the chocolate is crucial to achieving a smooth, glossy coating. While it may seem intimidating, the process is actually quite straightforward. Simply melt the chocolate to 118°F, then cool it to 80°F before reheating it to 88°F. This temperature range is critical, as it allows the chocolate to set properly.

Assembling the Bars

Once your chocolate is tempered, it’s time to assemble the bars. Line a 9-by-9-inch baking pan with plastic wrap, then fill it with your ice cream mixture. Add nuts and marshmallows, and fold them into the ice cream until well combined. Freeze the mixture until solid, then slice it into 9 even squares.

Coating the Bars

To coat the bars, simply dip each square into the tempered chocolate, using a fork to flip and coat the edges evenly. Tap off any excess chocolate, then place the coated square on a baking sheet lined with parchment paper. Repeat the process until all the bars are coated, then freeze them until the chocolate is set.

Tips and Variations

If you’re short on time, you can skip the tempering process and use a quicker alternative, such as our Chocolate Shell Ice Cream Topping. This won’t give you the same snappy coating, but the flavor will be identical. Additionally, be sure to work in an air-conditioned space, as chocolate behaves best at room temperatures between 65°F and 70°F.

Yield and Difficulty

This recipe yields 9 (3-inch-square) bars and has a medium level of difficulty. The total preparation time is 7 hours and 45 minutes, with 45 minutes of active time.

Ingredients

• 2 pints (4 cups) premium or homemade chocolate ice cream, softened
• 1 cup whole almonds or walnut halves, toasted and coarsely chopped
• 1 cup mini marshmallows
• 2 pounds semisweet chocolate couverture or coarsely chopped semisweet chocolate

Instructions

1. Line a 9-by-9-inch baking pan with plastic wrap, overlapping as needed to completely cover the bottom and sides.
2. Place the ice cream in a large bowl and add the nuts and marshmallows. Fold until well combined.
3. Freeze the mixture until solid, then slice into 9 even squares.
4. Temper the chocolate according to the instructions above.
5. Dip each square into the tempered chocolate, coating evenly.
6. Tap off excess chocolate, then place the coated square on a baking sheet lined with parchment paper.
7. Repeat the process until all the bars are coated, then freeze until the chocolate is set.
8. Wrap each bar individually in plastic wrap, then foil, and store in the freezer for up to 2 weeks.