If I had to choose only 5 foods to have for the rest of my life, ice cream would be high on that list. And while there are certainly ice cream purists out there, I’m the type of person who prefers my ice cream highly adulterated with multi-textured mix-ins. That’s why Rocky Road has been a favorite flavor of mine, for seemingly forever. There’s something about the crunchy almonds and gooey marshmallow that complement a rich and decadent chocolate ice cream like nothing else.
For me, my love of Rocky Road ice cream started as a kid, when my friend and I would on occasion treat ourselves to some French-fried lizard guts after school. Of course, we weren’t really indulging in any battered reptiles…this was our code name, since we knew our moms would worry that we’d ruin our appetite for dinner if they knew we snacked on ice cream. Even then, Rocky Road was my flavor of choice.
In my opinion, one of the few ways to improve on ice cream, in particular Rocky Road ice cream, is to turn it into a cookie. That’s why for Purim this year, I’m trying my hand at Rocky Road hamantaschen. With a cocoa sugar cookie shell filled with creamy chocolate chunks, buttery almond bits, and melted mini-marshmallows, I can’t think of any reasons this would be bad idea. And who knows…it might even work as a new ice cream topping!
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