Have you ever wished you could enjoy the rich, indulgent flavors of German chocolate cake in a cool and creamy ice cream form? If so, you’re in for a treat! This German chocolate cake ice cream combines luscious chocolate, coconut, and pecans into a frozen dessert that’s perfect for any occasion. With its velvety texture and layered flavors, this homemade ice cream will quickly become a household favorite. Read on to discover how you can make this luxurious treat from scratch!
Ingredients List
To make this German chocolate cake ice cream, you’ll need the following ingredients:
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder (unsweetened)
- 1/2 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
German Chocolate Mix-ins:
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans (toasted for extra flavor)
- 1/2 cup German chocolate cake crumbles
- 1/2 cup caramel sauce
Substitutions:
- Use coconut milk instead of whole milk for a dairy-free version.
- Swap sugar-free caramel sauce for a reduced-sugar option.
Timing
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
- Chilling & Freezing Time: 4+ hours
- Total Time: ~4 hours 35 minutes
Step-by-Step Instructions
Step 1: Make the Chocolate Ice Cream Base
- In a saucepan over medium heat, whisk together heavy cream, milk, cocoa powder, and salt until heated but not boiling.
- In a separate bowl, whisk egg yolks and sugar until pale and slightly thickened.
- Slowly add the warm milk mixture to the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat, stir in vanilla extract, and let the mixture cool completely before refrigerating for at least 2 hours.
Step 2: Prepare the Mix-ins
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Crumble German chocolate cake into small chunks.
- If using store-bought caramel, warm it slightly for easier mixing.
Step 3: Churn the Ice Cream
- Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
- In the last 5 minutes of churning, fold in coconut, pecans, cake crumbles, and caramel swirls.
Step 4: Freeze and Serve
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
- Serve in bowls or cones and enjoy!
Nutritional Information (Per Serving)
- Calories: ~350
- Fat: 22g
- Carbohydrates: 38g
- Protein: 5g
- Sugar: 30g
Healthier Alternatives
- Use dark chocolate cocoa powder for a richer yet lower-sugar taste.
- Substitute monk fruit sweetener for sugar.
- Opt for low-fat coconut milk instead of heavy cream for a lighter version.
Serving Suggestions
- Garnish with extra caramel drizzle and pecan pieces.
- Pair with a warm brownie for an indulgent treat.
- Add a scoop to cold brew coffee for a refreshing affogato-style dessert.
Common Mistakes to Avoid
- Not chilling the base properly – This ensures a smooth ice cream texture.
- Skipping the toasting step for pecans – Toasting enhances the nutty flavor.
- Overmixing the mix-ins – Fold them in gently to maintain texture variety.
Storing Tips for the Recipe
- Store in an airtight container in the freezer for up to 2 weeks.
- Place a layer of plastic wrap directly on top of the ice cream to prevent freezer burn.
- Let sit at room temperature for 5 minutes before scooping for the perfect texture.
Conclusion
This German chocolate cake ice cream is a dreamy combination of creamy chocolate, sweet coconut, crunchy pecans, and caramel swirls. Whether you’re making it for a special occasion or just because, this homemade recipe is sure to impress. Try it out, and don’t forget to share your thoughts in the comments below! For more delicious recipes, subscribe to our blog and get the latest updates.
FAQs
1. Can I make this ice cream without an ice cream maker?
Yes! You can freeze the mixture in a container and stir every 30 minutes for about 3 hours to break up ice crystals.
2. Can I use store-bought German chocolate cake?
Absolutely! Store-bought cake crumbles work just as well if you’re short on time.
3. How can I make this recipe vegan?
Use coconut milk instead of dairy, flax eggs instead of egg yolks, and a vegan chocolate cake for mix-ins.
4. What’s the best way to serve this ice cream?
Try it in a waffle cone, topped with extra caramel, or paired with a warm slice of cake!