New This Month

Rocky-Road Sundae


Scoops of chocolate and coffee ice cream get ladled with chocolate and marshmallow sauces, then topped with toasted hazelnuts and chunks of chocolate in this Rocky Road-inspired sundae that's smooth sailing.

  • Yield: Makes 4

Source: Martha Stewart Living, July/August 1999


  • 1/2 cup hazelnuts
  • 8 scoops (about 1 pint) chocolate ice cream
  • 4 scoops (about 1/2 pint) coffee ice cream
  • 1 cup Chocolate Sauce
  • 3/4 cup Marshmallow Sauce
  • 2 1/2 ounces milk chocolate, cut into chunks


  1. Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts with a clean kitchen towel to remove skins. Return them to tray; toast until fragrant and golden brown, 10 minutes more. Let cool.

  2. Place 2 scoops chocolate ice cream and 1 scoop coffee ice cream in each of four bowls. Top with chocolate and marshmallow sauces. Sprinkle with hazelnuts and chocolate chunks; serve.

Reviews Add a comment

  • NWKelli
    8 JUN, 2013
    Any info on the silver ice cream dish? It's perfect!
  • cmclaren7
    10 JUL, 2008
    The chocolate sauce uses butter and bittersweet chocolate. Those ingredients will harden upon contact with ice cream. For a smooth sauce, you might try bittersweet chocolate and heavy cream?