Description

This Chocolate Cake Chocolate Ice Cream combines the rich flavors of cocoa and chocolate cake with the creaminess of ice cream. It’s a simple yet indulgent dessert perfect for gatherings or a sweet treat after dinner, making it a must-try for chocolate lovers!

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

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Instructions

Sift together the cocoa powder and instant coffee powder, then mix with sugar, milk, cream, salt, and vanilla until smooth.
Pour the mixture into the Instant Chill bowl. Press the 'ice cream' setting button and mix for 20 minutes. When the machine beeps in the last 3 minutes, add half of the chocolate cake chunks.
Fold in the remaining chocolate cake chunks by hand. Serve it immediately for a soft-serve texture, or transfer it to an airtight container and freeze for at least 30 minutes for a firmer ice cream.

Notes

Ensure to use high-quality cocoa powder for the best flavor.
You can substitute heavy cream with a lighter option, but the texture might vary.
Serving immediately offers a different texture than after freezing.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 20 g
Sodium: 50 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 70 mg