I was reminded how much I love the flavours of rocky road when I recently devoured a so-called icecream from the dairy – the version on a stick, with the “strawberry” interior and cookie crumb coating. Just delectable. Here’s my more sophisticated adaptation of a rocky road icecream.
Rocky road icecream cups
Gluten free, serves 4
For the ganache drizzle
- ¼ cup cream
- 50g dark chocolate buttons (70 per cent cocoa solids)
- Generous pinch sea salt
For the rocky road
- 500ml vanilla icecream (I used Little Island coconut icecream)
- ¾ cup unsweetened Greek yoghurt
- 120g fresh or defrosted raspberries
- 120g roasted peanuts, roughly chopped
- 80g coconut flakes, toasted
- 120g marshmallows, roughly chopped
- 100g dark chocolate buttons (70 per cent cocoa solids)
Chill 4 serving cups, glasses or ramekins in the fridge while you make the dessert.
First, make the ganache. Heat the cream in a saucepan until small bubbles start to appear on the surface. Take off the heat and drop in the chocolate and pinch of salt. Stir until it is melted; the ganache should be thick, smooth and glossy. Set aside.
Next make the rocky road. In the bowl of a stand mixer, blend together the icecream and Greek yoghurt until smooth. Next, add 100g of raspberries, 100g chopped peanuts, 60g toasted coconut flakes, 100g marshmallow chunks and all of the chocolate buttons, and gently combine. You want to leave some big chunks of raspberries rather than breaking them down too much, so be careful not to over mix.
Divide the mixture between the 4 serving glasses, and drizzle with ganache. Sprinkle with the remaining 20g each of raspberries, chopped peanuts, coconut and marshmallow.