Description

This chocolate cake chocolate ice cream is a delightful treat that combines rich chocolate flavors with creamy ice cream. It’s made with simple ingredients, including cocoa powder and chunks of leftover chocolate cake, making it perfect for any occasion—whether it’s a quick dessert or a comforting end to your meal.

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 with sugar, milk, cream, salt, and vanilla until smooth.
Pour the mixture into the Instant Chill bowl. Press the ice cream setting 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 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 a richer flavor, add more cocoa powder to taste.
Make sure to use chilled ingredients for the best texture in your ice cream.

Nutrition

Serving Size: 1 serving
Calories: 622
Sugar: 45 g
Sodium: 150 mg
Fat: 40 g
Saturated Fat: 24 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 125 mg