Description
This delightful Chocolate Cake Chocolate Ice Cream brings together rich chocolate flavors and creamy texture. It’s simple to prepare using cocoa, milk, and decadent chocolate cake, making it perfect for any sweet craving or gathering with friends.
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 instant coffee powder, then mix with the sugar, milk, heavy cream, kosher 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 final 3 minutes, add half of the chocolate cake chunks.
- Gently fold in the remaining chocolate cake chunks. Serve immediately for a soft-serve texture, or freeze for at least 30 minutes for a firmer consistency.
Notes
For a richer flavor, use high-quality cocoa powder.
You can substitute the whole milk with a plant-based milk for a dairy-free option.
Nutrition
- Serving Size: 1 scoop
- Calories: 389
- Sugar: 22 g
- Sodium: 55 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 106 mg