Description
This Chocolate Cake Chocolate Ice Cream combines rich cocoa flavor with creamy texture and delightful chunks of chocolate cake, making it an irresistible dessert for any occasion. Easy to prepare, it’s the ideal treat for those seeking homemade indulgence.
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 cocoa powder and instant coffee powder. Combine with sugar, milk, cream, salt, and vanilla 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.
- Fold in the remaining chocolate cake chunks by hand. Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for at least 30 minutes for a firmer scoop.
Notes
For a richer flavor, use higher quality cocoa powder.
Ensure the ice cream churns properly by not overfilling the machine.
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 24 g
- Sodium: 50 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg