No Churn Mocha Rocky Road Ice Cream Drumsticks and Sandwiches
Prep time
Total time
No churn delicious and easy mocha rocky road ice cream doesn’t need an ice cream maker.
Recipe type: Ice Cream
Cuisine: American
Serves: Yield: 1.5 quarts
For the Mocha Rocky Road Ice Cream:
  • ¾ cup semi-sweet chocolate chips (140 g)
  • ½ teaspoon canola or any light vegetable oil
  • 2 teaspoons instant decaffeinated coffee
  • 2 teaspoons unsweetened cocoa powder
  • 1 tablespoon sugar (15 g)
  • ¼ teaspoon salt
  • 1 tablespoon boiling water
  • 1 14-ounce can sweetened condensed milk (396 g)
  • 2 cups / 1 pint heavy whipping cream (460 g)
  • 1 cup mini marshmallows (60 g)
  • ½ cup diced walnuts (60 g)
Optional serving variations:
  • Sugar cones for ice cream cone drumsticks, or
  • Honey graham crackers for ice cream sandwiches
For the Mocha Rocky Road Ice Cream:
  1. Line a 9-inch x 13-inch baking sheet, or any similar size dish with parchment paper. Melt the semi-sweet chocolate chips in a bowl set over a pot of simmering water. Blend in the canola oil. Spread the chocolate mixture evenly on the lined baking sheet to make a very thin layer of chocolate. Place in freezer to set.
  2. In a large bowl, mix together the instant coffee, cocoa powder, sugar and salt. Add the boiling water mixing until completely dissolved.
  3. Stir in the sweetened condensed milk into the coffee mixture until well blended. Chill in the refrigerator.
  4. Whip the heavy cream in the bowl of a stand mixer using the wire whip. Start on slow speed to avoid splatters, and then gradually increase to high speed. Whip the cream until it is thick and holds its shape in stiff peaks.
  5. Using a silicon spatula, fold the whipped cream into the condensed milk mixture until well blended.
  6. Take out the chocolate from the freezer and break it into small flakes
  7. Fold the chocolate flakes, marshmallows and walnuts into the whipped cream mixture.
  8. Pour the ice cream into an air tight container and freeze until firm. Will yield 1.5 quarts.
Optional serving variations:
Ice Cream Cone Drumsticks:
  1. Cut parchment paper into a large circle. Fold the circle in half twice to make 4 equal shapes. Using the folds as a guide, cut out each shape. Each cutout should be about 1.5 inches longer than the length of your sugar cone. Starting at the point of the cone, wrap the cones with the parchment paper cutouts. Tape to secure.
  2. Fill a sugar cone with ice cream, from the bottom of the cone to the top edge of the parchment paper. Freeze the filled cones until firm. To hold each cone upright, place it in an empty kitchen paper towel roll that has been cut in half. Place the cones in an open container to keep them stable. Freeze until the ice cream is solid
  3. Melt 1 ½ cups (280 g) semi-sweet chocolate chips. Mix in ¼ cup (46 g) canola or any light vegetable oil.
  4. Dip the top of each frozen cone in the melted chocolate. Top with sprinkles or diced walnuts. Keep in freezer until ready to serve.
Ice Cream Sandwiches:
  1. Line a 9-inch x 9-inch square baking pan, or any similar size dish with aluminum foil making sure to have about 2 inches overhang on each side. A 9-inch x 13-inch baking dish would also work.
  2. Line the bottom with honey graham crackers. Pour the ice cream over the crackers, and then top the ice cream with another layer of graham crackers. Cover and freeze until solid.
  3. When frozen, lift the ice cream out of the dish with the edges of the foil. Slice with a sharp knife to make ice cream sandwiches. Freeze the ice cream sandwiches stored in an air tight container.
Recipe by SugaryWinzy at