Indulge in the ultimate dessert experience with this German Chocolate Cake Ice Cream. This recipe combines the classic flavors of German chocolate cake — rich chocolate, sweet coconut, and crunchy pecans — into a creamy, homemade ice cream. Perfect for small batches or parties, it’s easier than you think to make, and you don’t need any special equipment besides an ice cream maker.
Ingredients
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
German Chocolate Cake Mix-Ins:
- 1/2 cup German chocolate cake crumbs (from a baked cake or store-bought)
- 1/3 cup sweetened shredded coconut
- 1/3 cup chopped pecans
- 1/4 cup German chocolate frosting (optional, for swirling)
Equipment Needed
- Ice cream maker
- Medium saucepan
- Mixing bowls
- Whisk
- Wooden spoon or silicone spatula
- Freezer-safe container with lid
Step-by-Step Instructions
1. Prepare the Chocolate Custard Base
- In a medium saucepan, combine milk, heavy cream, and cocoa powder.
- Heat over medium heat until warm but not boiling, whisking frequently.
- In a separate bowl, whisk egg yolks and sugar until pale and smooth.
- Gradually pour the warm cocoa mixture into the egg yolks while whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat until thickened (coats the back of a spoon).
2. Cool the Custard
- Remove from heat and stir in vanilla extract and salt.
- Let the custard cool slightly, then cover and chill in the refrigerator for at least 2 hours or overnight.
3. Churn the Ice Cream
- Pour the chilled custard into your ice cream maker.
- Churn according to manufacturer instructions until it reaches a soft-serve consistency.
4. Add German Chocolate Cake Mix-Ins
- Fold in cake crumbs, coconut, and pecans gently with a spatula.
- Optional: swirl in German chocolate frosting for extra richness.
5. Freeze Until Firm
- Transfer the ice cream to a freezer-safe container.
- Freeze for at least 4–6 hours or until firm.
Tips & Variations
- Nut-Free Version: Omit pecans or substitute with chopped roasted almonds.
- Vegan Adaptation: Use coconut cream and plant-based milk, plus vegan egg replacer or cornstarch-thickened custard.
- Chocolate Intensity: Add an extra 1–2 tablespoons of cocoa powder for a richer chocolate flavor.
- Serving Suggestion: Top with extra coconut and toasted pecans or drizzle with chocolate ganache.
- Storage: Keeps in the freezer for up to 2 weeks. Stir before serving for creamy texture.
FAQ – German Chocolate Cake Ice Cream
Q1: Can I make this without an ice cream maker?
A1: Yes! Chill the custard, then freeze in a container, stirring every 30 minutes until creamy.
Q2: Can I use pre-made German chocolate cake?
A2: Absolutely! Crumbs from a fresh or store-bought cake work perfectly.
Q3: How do I prevent ice crystals?
A3: Make sure the custard is well-chilled before churning and fold in mix-ins gently.
Q4: Can I add chocolate chips?
A4: Yes! Mini chocolate chips or chunks complement the coconut and pecans nicely.
Q5: Can I make it sugar-free?
A5: Substitute sugar with an appropriate granulated sugar alternative suitable for ice cream.
