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🍫 Rocky Road Ice Cream Cups Makes about 8–10 (5 oz) cups 📝 Ingredients Chocolate Shell • 200g dark chocolate, melted Ice Cream Base • 500ml all-purpose cream or heavy cream, chilled overnight • 180g dark chocolate, melted and cooled • 38g sweetened condensed milk (adjust to taste) • ½ cup cocoa powder Mix-Ins • 100g mini marshmallows • 50g hazelnuts, chopped • 50g walnuts, chopped • 50g almonds, chopped Equipment • 5 oz plastic cups 👩‍🍳 Instructions 1️⃣ Create the Chocolate Shell Pour a small amount of the melted dark chocolate into each 5 oz plastic cup. Tilt and rotate the cup until the inside is evenly coated with chocolate. Pour out any excess chocolate. Place the cups in the freezer for 10–15 minutes or until the chocolate is firm. For a thicker shell, repeat with a second layer of chocolate and freeze again. 2️⃣ Prepare the Ice Cream Base In a large bowl, whip the chilled cream until it becomes light and fluffy. Add the sweetened condensed milk, cocoa powder, and cooled melted chocolate. Mix until smooth and fully combined. 3️⃣ Add the Mix-Ins Fold in the: • Mini marshmallows • Hazelnuts • Walnuts • Almonds Mix until evenly distributed throughout the ice cream base. 4️⃣ Fill the Cups Spoon or pipe the ice cream mixture into the prepared chocolate-coated cups. Leave a little space at the top to allow for expansion during freezing. Smooth the tops. 5️⃣ Freeze Freeze for at least 6 hours, preferably overnight, until firm. 6️⃣ Serve Allow the ice cream to sit at room temperature for 2–3 minutes before serving for easier scooping. If desired, top with extra marshmallows, chopped nuts, or a drizzle of melted chocolate. ✨ Tips • Make sure the 180g melted chocolate has cooled before adding it to the whipped cream to prevent the mixture from deflating. • Adjust the condensed milk to suit your preferred sweetness. • For extra texture, lightly toast the nuts before adding them to the ice cream. • To unmold, carefully peel away the plastic cup to reveal the chocolate shell. 🍫🥜🍦

🍫 Rocky Road Ice Cream Cups Makes about 8–10 (5 oz) cups 📝 Ingredients Chocolate Shell • 200g dark chocolate, melted Ice Cream Base • 500ml all-purpose cream or heavy cream, chilled overnight • 180g dark chocolate, melted and cooled • 38g sweetened condensed milk (adjust to taste) • ½ cup cocoa powder Mix-Ins • 100g mini marshmallows • 50g hazelnuts, chopped • 50g walnuts, chopped • 50g almonds, chopped Equipment • 5 oz plastic cups 👩‍🍳 Instructions 1️⃣ Create the Chocolate Shell Pour a small amount of the melted dark chocolate into each 5 oz plastic cup. Tilt and rotate the cup until the inside is evenly coated with chocolate. Pour out any excess chocolate. Place the cups in the freezer for 10–15 minutes or until the chocolate is firm. For a thicker shell, repeat with a second layer of chocolate and freeze again. 2️⃣ Prepare the Ice Cream Base In a large bowl, whip the chilled cream until it becomes light and fluffy. Add the sweetened condensed milk, cocoa powder, and cooled melted chocolate. Mix until smooth and fully combined. 3️⃣ Add the Mix-Ins Fold in the: • Mini marshmallows • Hazelnuts • Walnuts • Almonds Mix until evenly distributed throughout the ice cream base. 4️⃣ Fill the Cups Spoon or pipe the ice cream mixture into the prepared chocolate-coated cups. Leave a little space at the top to allow for expansion during freezing. Smooth the tops. 5️⃣ Freeze Freeze for at least 6 hours, preferably overnight, until firm. 6️⃣ Serve Allow the ice cream to sit at room temperature for 2–3 minutes before serving for easier scooping. If desired, top with extra marshmallows, chopped nuts, or a drizzle of melted chocolate. ✨ Tips • Make sure the 180g melted chocolate has cooled before adding it to the whipped cream to prevent the mixture from deflating. • Adjust the condensed milk to suit your preferred sweetness. • For extra texture, lightly toast the nuts before adding them to the ice cream. • To unmold, carefully peel away the plastic cup to reveal the chocolate shell. 🍫🥜🍦

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