Description
This Chocolate Cake Chocolate Ice Cream combines rich cocoa and creamy texture with chunks of chocolate cake for an unforgettable treat. Perfect for dessert lovers seeking an easy homemade delight!
Ingredients
Scale
- 40 g unsweetened cocoa powder
- ½ teaspoon instant coffee powder
- 85 g granulated sugar
- 170 g whole milk
- 285 g heavy cream
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 150 g leftover chocolate cake
Instructions
- Sift together the cocoa powder and optional instant coffee powder.
- In a bowl, mix the sifted powders with granulated sugar, whole milk, heavy cream, kosher salt, and vanilla until smooth.
- Pour the mixture into the Instant Chill bowl and select the 'ice cream' setting. Mix for 20 minutes.
- During the last 3 minutes, add half of the chunks of chocolate cake.
- Once mixed, gently fold in the remaining chocolate cake chunks by hand.
- Serve immediately for a soft-serve texture, or transfer to an airtight container and freeze for at least 30 minutes for a firmer texture.
Notes
For a richer flavor, use high-quality cocoa powder.
Ensure your ice cream machine is cold before use for the best texture.
This dessert can be stored in the freezer for up to a week.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 418
- Sugar: 27 g
- Sodium: 135 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg