Description
This Chocolate Cake Chocolate Ice Cream combines rich cocoa and chunks of leftover chocolate cake. It’s simple to make and perfect for dessert lovers looking for a sweet treat at home.
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 the mixture is smooth.
- Pour the mixture into the Instant Chill bowl. Select the 'ice cream' setting and mix for 20 minutes. Add half of the chocolate cake chunks when the machine beeps in the last 3 minutes.
- 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 scoop.
Notes
For an added coffee flavor, the instant coffee is optional but enhances the chocolate taste.
Make sure to use leftover cake that is well-chopped for better mixing and flavor distribution.
Freeze for longer than 30 minutes to achieve a traditional ice cream texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 80 mg