• Place the loaf pan or glass dish in the freezer.

For the ice cream base:

• Whisk together the softened cream cheese, sweetened condensed milk, and 3 Tbsp powdered sugar in a large bowl.

For the chocolate syrup:

• Melt the dark chocolate bar in the microwave for ten second intervals, stirring each time until just melted.

  In another bowl, whisk together the cocoa powder, and powdered sugar. Whisk in hot water and vanilla until nice and smooth. Whisk in the melted chocolate bar. Let the chocolate syrup cool a bit if it's hot.

  FOR THE SPICY CHOCOLATE ice cream add the cayenne pepper to the bowl with the cocoa powder and whisk.
• In a separate bowl with an electric beater or standing mixer, whip the heavy whipping cream until it reaches firm peaks. DO NOT OVER-WHIP!
• Fold in the chocolate syrup into the ice cream base until combined.
• Gently fold in the whipped cream in until combined.

For the Rocky Road

• Add half of the ice cream base to the container and add half of the almonds and marshmallows. Add the rest of the ice cream base and add the rest of the almonds and marshmallows and gently swirl in. Cover with parchment or wax paper. Cover with a tight-fitting lid or with plastic wrap all around the pan.
• For the traditional chocolate or spicy chocolate, pour the ice cream base into the loaf pan and cover with parchment or wax paper. Cover with a tight-fitting lid or with plastic wrap all around the pan.
• Let ice cream freeze in the coldest part of your freezer for at least 6 hours or overnight.
• When you are ready to serve, let the ice cream sit at room temp for a few minutes so that it's easy to scoop.