Description
This Chocolate Cake Chocolate Ice Cream is a delightful treat that combines the rich flavors of cocoa and chocolate cake with a creamy texture. Perfect for dessert lovers seeking easy-to-make, satisfying sweetness, this recipe is sure to impress at any gathering!
Ingredients
Scale
- 40 g unsweetened cocoa powder
- ½ teaspoon instant coffee powder, or instant espresso powder, optional
- 85 g granulated sugar
- 170 g whole milk , or 2% reduced fat milk
- 285 g heavy cream
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 150 g leftover chocolate cake, or more as desired, large chunks
Instructions
- Sift together the cocoa powder and instant coffee powder. Combine with sugar, milk, heavy cream, salt, and vanilla bean paste until smooth.
- Pour the mixture into the Instant Chill bowl. Select the 'ice cream' setting and mix for 20 minutes. During the last 3 minutes, add half of the chocolate cake chunks.
- Gently fold in the remaining chocolate cake chunks by hand. Serve immediately for a soft-serve consistency, or transfer to an airtight container and freeze for at least 30 minutes for a firmer texture.
Notes
For a richer flavor, use good quality cocoa powder.
You can use leftover chocolate cake, any variety you prefer, to enhance the taste of the ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg