Rocky road ice cream cake

SmartPoints® value per serving
Total Time
6 min
6 min
0 min
This frozen dessert features layers of frozen yogurt and ice cream punctuated by a chocolate cookie crust and a crunchy delicious marshmallow and peanut topping. Great for special occasions, you can make this dessert and have it ready in the freezer far ahead of your event. Kids and adults will enjoy the fun of the frozen layers. Play with the yogurt and ice cream flavors to get your perfect combination. If nuts are an issue, substitute roasted sunflower seeds to get the crunch. Freezing the layers before adding another is key to the success of this dish. To make spreading the layers easily, allow your ice cream or yogurt to soften slightly before starting to work with it.


Chocolate sandwich cookie with creme filling (special dietary)

16 item(s), crushed

Fat free frozen yogurt no sugar added

2 cup(s), chocolate, slightly softened

Fat free frozen yogurt no sugar added

2 cup(s), vanilla, slightly softened

Fat free no sugar added ice cream

2 cup(s), coffee, slightly softened

Mini marshmallows

½ cup(s)

Raw peanuts

¼ cup(s), cocktail, salted

Fat free hot fudge

½ cup(s), heated


  1. Reserve 2 tablespoons of the crushed cookies. Sprinkle the remaining crumbs evenly over the bottom of a 9-inch springform pan.
  2. Spoon the chocolate frozen yogurt over the cookie crumbs, spreading it to form an even layer. Freeze until firm, about 20 minutes. Repeat with the vanilla frozen yogurt and then the coffee ice cream. Wrap the pan tightly in foil and freeze until completely frozen, at least 6 hours or up to 1 week.
  3. Remove the foil from the pan. Sprinkle the marshmallows, peanuts, and reserved crushed cookies evenly over the coffee ice cream, pressing lightly so they adhere.
  4. Run a knife around the sides of the cake; remove the pan sides. Using a large knife, cut the cake into wedges, rinsing the knife under hot water between cuts and shaking off the excess water. Drizzle evenly with the fudge sauce and serve at once. Yields 1/16 of cake and 1 1/2 teaspoons sauce per serving.