What you need:
1 can condensed milk
600ml double cream
1tbsp vanilla essence
handful mini marshmallows
4 digestive biscuits
8 blocks of milk chocolate
Hot Shots Chocolate sauce
Melted chocolate or chocolate sauce
Crushed graham crackers (Live in the UK? Try 1 digestive biscuit and 1 rich tea biscuit crushed and mixed)
In a mixer pour half a can of condensed milk (around 200g), 600ml double cream and 1 tbsp vanilla essence blend until thick, add a squeeze of chocolate sauce and blend again.
Depending on how thick the mixture has gotten you may need to freeze it for a couple of hours before continuing.
Break up the biscuits and chocolate into small pieces DO NOT CRUSH THEM COMPLETELY!
Add the chocolate pieces, marshmallows, and biscuits, one at a time to the ice cream mixture, use a spatula and gently fold them in.
Add some teeny tiny marshmallows, chocolate shavings and more chocolate sauce to the top of your 'almost ice-cream' mixture for a 'professional' look!
Put in the freezer for around 4-6 hours, or until firm.
Before serving toast some marshmallows just enough to burn the tops (yum!), serve a scoop of rocky road ice cream with a toasted marshmallow topping, a drizzle of melted chocolate and a sprinkle of the crushed biscuit.