Rocky Road Ice Cream Shop Pie
Indulge in every decadent bite of this Rocky Road Ice Cream Shop Pie—a frozen dessert masterpiece that combines rich chocolate, gooey marshmallows, and crunchy toasted almonds for the ultimate treat. Built on a buttery chocolate graham cracker crust and layered with creamy chocolate ice cream, this no-bake pie is elevated with generous drizzles of velvety hot fudge sauce and playful toppings of whipped cream and chocolate shavings. Perfectly sweet and delightfully textured, this dessert is an effortless yet impressive showstopper, ideal for summer gatherings, birthday celebrations, or any time you crave a nostalgic nod to classic ice cream shop flavors. Make ahead and freeze for a stress-free crowd-pleaser that promises to wow every palate!
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Recipe Information
Ingredients
- 1.5 cups Chocolate graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 1.5 quarts Chocolate ice cream, softened
- 1.5 cups Mini marshmallows
- 1 cup Slivered or chopped almonds, toasted
- 1 cup Hot fudge sauce
- 1 cup Whipped cream (optional, for garnish)
- 2 tablespoons Chocolate shavings or extra almonds (optional, for garnish)
Instructions
In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix thoroughly until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the back of a spoon or the bottom of a glass to pack it down firmly. Place the crust in the freezer to set for 15 minutes.
Once the crust is firm, spread half of the softened chocolate ice cream evenly over the crust. Use a spatula to ensure it's smooth and level.
Sprinkle half of the mini marshmallows and half of the toasted almonds evenly over the first layer of ice cream.
Drizzle 1/2 cup of hot fudge sauce over the marshmallows and almonds. Use a spoon to gently spread it, if necessary.
Spread the remaining chocolate ice cream over the top, smoothing it out into an even layer.
Top the final ice cream layer with the remaining marshmallows and almonds.
Drizzle the remaining 1/2 cup of hot fudge sauce over the top. Garnish with whipped cream and chocolate shavings or extra almonds, if desired.
Cover with plastic wrap or aluminum foil, and freeze the pie for at least 4-6 hours, or until completely firm.
Before serving, let the pie sit at room temperature for 5-10 minutes to make slicing easier. Cut into wedges and serve immediately. Enjoy your Rocky Road Ice Cream Shop Pie!
Nutrition Facts
Calories |
6479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.0 g | 458% | |
| Saturated Fat | 177.6 g | 888% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 779.7 g | 284% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 571.1 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 14.8 mcg | 74% | |
| Calcium | 2294 mg | 176% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4639 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
