Enjoy an easy, classic ice cream variety by making rocky road ice cream in your Ninja Creami.
It’s simple to make Ninja Creami rocky road ice cream with just a few ingredients! The result is rich and creamy, and chock full of marshmallows and nuts.

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Whether you’re new to the Ninja Creami machine or have been making Creami treats for a while, there’s one factor that seems to draw folks to this gadget.
That is the ability to easily customize your dessert concoctions, based on what flavor you want, what ingredients you have on hand, what dietary needs you have, etc.
I’ve been making countless varieties of Ninja Creami ice cream for a while now, but I hadn’t yet made one of my favorite all-time flavors of ice cream.
So it was high time I made some Ninja Creami rocky road ice cream!
Not only was it super easy to do, but the result was rich and creamy, plus chock full of nuts and marshmallows.

Rocky Road Ice Cream in the Ninja Creami
Rocky Road ice cream starts off with a creamy chocolate base.
Then you add in marshmallows and almonds, which bring flavor and also fun variations in texture.
Some people add chocolate chips, too–so you can totally do that here if you’d like!
I decided to use sugar-free pudding mix to give sweetness and chocolate flavor to my ice cream (which also cuts some calories).
The pudding mix helps provide and silky smooth, creamy texture that goes really well with the mix-ins!

How to Make Ninja Creami Rocky Road Ice Cream
It’s really easy to make this simple yet delicious frozen dessert!
Ingredients You’ll Need:
- Milk
- Sugar-free instant chocolate pudding mix
- Heavy cream
- Vanilla extract
- Almonds
- Mini Marshmallows

How to Make It:
(Full printable recipe card is available below)
Dissolve the pudding mix. First, you’ll combine the milk and pudding mix in a small bowl or liquid measuring cup.
Whisk or blend them together until the pudding mix has dissolved (I used an immersion blender).

Finish the base. Next, you’ll add in the heavy cream and vanilla extract, mixing those to incorporate.
Pour the mixture into a Ninja Creami pint container and close the lid.

Freeze. Place the pint in your freezer on a level surface for at least 24 hours, so it freezes into a completely solid block.
Spin. After 24 hours, remove the pint from the freezer and take off the lid.
Place the container into the outer bowl of the Ninja Creami, locking the outer bowl lid into place.
Place the outer bowl into the Ninja Creami machine, twisting it into place. Press the Lite Ice Cream button and allow the machine to do it’s magic.
Re-spin if needed. Once it’s done, take the outer bowl out of the machine and look at the ice cream’s texture.
If it looks a little crumbly, you’ll want to put it back into the machine and use the Re-spin button to cycle it again.
If it’s still crumbly after that, add a tablespoon of milk to the ice cream and Re-spin one more time.
Add mix-ins. Last, you’ll create a hole in the middle of the ice cream.
You want it to be about a half inch wide, and it needs to extend to the bottom of the pint container.
It’s okay if the level of the ice cream comes up above the max fill line at this point.
Once you’ve got a well in the middle of the ice cream, add about half of the almonds and half of the marshmallows to the hole.
Place the pint back into the machine and press the Mix-in button, which will incorporate the nuts and marshmallows throughout the ice cream.

Serve. Scoop the ice cream and serve it with the remaining almonds and marshmallows sprinkled on top!

Notes and Adaptations:
- I used almonds, but you can use peanuts, pecans, or other nuts instead if you prefer.
- If you’re using regular instant chocolate pudding mix (instead of sugar-free), I recommend increasing to 4 tablespoons. You can use the regular Ice Cream button in that case, too.
- If you want to avoid pudding mix, you can make this Ninja Creami chocolate ice cream instead, then add the mix-ins.
- For a dairy-free treat, you can use a nondairy milk (almond milk, cashew milk, oat milk, etc.) instead of dairy milk. You can also use canned coconut cream instead of heavy cream. An immersion blender is really useful for mixing them together.

Recommended Equipment:
Ninja Creami Rocky Road Ice Cream

It's easy to make classic rocky road ice cream in the Ninja Creami, with just a handful of basic ingredients!
Ingredients
- 1 1/2 cups milk (preferably whole or 2%)
- 3 Tablespoons instant sugar-free chocolate pudding mix
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped almonds
- 1/4 cup mini marshmalows
Instructions
- In a small bowl, whisk together milk and pudding mix until the dry mix is dissolved.
- Add in the heavy cream and vanilla extract, mixing to incorporate.
- Pour the mixture into a Ninja Creami pint container, being careful not to fill it past the max fill line, and close the lid. Place it on a level surface in the freezer. Freeze for at least 24 hours.
- Remove the container from the freezer and take off the lid. Place the pint container into the Ninja Creami machine's outer bowl. Close the outer bowl lid.
- Place the outer bowl into the Ninja Creami machine and lock it into place. Press the Lite Ice Cream button and allow the cycle to complete.
- Take the outer bowl out of the machine and check the ice cream's texture. If it appears a little crumbly, insert it back into the machine and press the Re-spin button to cycle it again. If it's still crumbly after that, add a tablespoon of milk to the ice cream and Re-spin it again.
- Use a knife or the handle of a spoon to create a well in the ice cream that's about 1/2-inch wide and extends all the way to the bottom of the pint container.
- Add about half of the chopped almonds and half of the marshmallows to the well, reserving the remaining almonds and marshmallows for topping.
- Place the pint container and outer bowl back into the machine and press the Mix-in button, allowing the cycle to complete.
- Remove from the machine. Scoop and serve, topping with additional remaining almonds and marshmallows.
Notes
- I like to use almonds in rocky road ice cream, but you could certainly use peanuts or pecans if you prefer.
- If you're using regular instant chocolate pudding mix (instead of sugar-free), I recommend increasing to 4 tablespoons.
- To make this ice cream dairy-free, you can substitute a nondairy milk (such as almond milk, cashew milk, oat milk, etc.) for the milk and canned coconut cream for the heavy cream. In that case, I find an immersion blender is useful in mixing the ingredients together well.
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Nutrition Information:
Yield:
4Serving Size:
1/2 cupAmount Per Serving: Calories: 202Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 45mgSodium: 107mgCarbohydrates: 8gFiber: 1gSugar: 7gProtein: 6g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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Don’t forget to save this recipe to your Ninja Creami board on Pinterest!

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