Description

This Chocolate Cake Chocolate Ice Cream features a rich cocoa flavor, creamy texture, and chunks of chocolate cake, making it the ideal indulgence for any sweet tooth. Quick to prepare and perfect for gatherings, this dessert dazzles with its irresistible taste and easy-to-follow steps.

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 cocoa powder and instant coffee powder. Mix this 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.
Gently fold in the remaining chocolate cake chunks. Serve immediately for a soft-serve texture or transfer to an airtight freezer-safe container and freeze for at least 30 minutes for a firmer texture.

Notes

For a more intense chocolate flavor, increase the cocoa powder.
Feel free to add your favorite toppings before serving, like sprinkles or whipped cream.
Use fresh chocolate cake for the best results.

Nutrition

Serving Size: 1 scoop
Calories: 300
Sugar: 22 g
Sodium: 80 mg
Fat: 22 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 80 mg