Print Recipe

Chocolate Rocky Road Ice Cream Cake

Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Jennifer Pallian BSc, RD


For crust:

  • 1 1/4 cups crushed chocolate wafers
  • 1/4 cup melted butter

For fudge sauce:

  • 1 cup whipping cream
  • 2/3 cup granulated sugar
  • 1/4 cup corn syrup
  • 6 oz chopped semisweet chocolate
  • 1 vanilla bean
  • 2 tbsp butter
  • 1/8 tsp salt

To assemble:

  • 2 pints chocolate ice cream
  • 1 cup mini marshmallows
  • 1/3 cup salted peanuts


  • Combine crushed chocolate wafers and butter in a medium bowl, stirring until it has the consistency of coarse crumbs. Transfer to a fluted tart pan (or regular pie plate); press crumbs into the bottom and up the sides using your hands and/or a flat-bottomed measuring cup.
  • Combine cream, sugar and corn syrup in a medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and it comes to a bare simmer. Remove from heat and stir in chocolate; whisk until smooth. Stir in vanilla and butter.
  • Pour 1 cup of fudge sauce into bottom of crust and swirl the pan to coat evenly. Sprinkle with 2/3 cup mini marshmallows and 1/4 cup salted peanuts. Transfer crust to freezer until the the fudge sauce has firmed up, about 30 minutes.
  • Soften ice cream a bit by removing from freezer for about 10 minutes; spread over fudge layer. Drizzle with more fudge sauce (you may need to microwave a bit to make it pourable, but not hot), then sprinkle with remaining peanuts and marshmallows. Freeze until firm. Reserve remaining fudge sauce for another use (hello, sundaes!).