Description
This Chocolate Cake Chocolate Ice Cream combines irresistible flavors of rich chocolate and creamy texture. With simple ingredients and steps, this dessert is perfect for a sweet treat any time of the day.
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, cream, salt, and vanilla until smooth.
- Pour the mixture into the Instant Chill bowl, select the 'ice cream' setting, and mix for 20 minutes. In 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 texture or transfer to an airtight container to freeze for at least 30 minutes for a firmer texture.
Notes
For a richer flavor, use high-quality cocoa powder.
Feel free to add more chocolate cake chunks for a decadent bite.
If you prefer a firmer ice cream, ensure to freeze for a longer period.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Sugar: 24 g
- Sodium: 130 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg