When you’ve got leftover chocolate cake in the fridge, mixing it into ice cream is the next logical step!
This one came together because I had cake leftover from my husband’s birthday. If you want to see how I put that chocolate cake together, I’ve got the full story here:
After our little party, we still had half the 8-inch cake left. Obviously, I was not about to let perfectly delicious cake go to waste.
I whipped together a super easy (egg-less) chocolate ice cream base and grabbed in my Instant Chill. Twenty minutes later, I had rich chocolate ice cream studded with bites of chocolate cake. No churning bowl to freeze overnight. No planning ahead.
This is one of those recipes that barely even qualities as a recipe! It’s just turning leftovers into something better!
What You’ll Need
- unsweetened cocoa powder
- instant coffee powder (or instant espresso powder), optional
- sugar
- milk and cream :: stick to the full-fat here. Fat content keep the texture smooth and scoopable instead of icy.
- salt and vanilla
- leftover chocolate cake
Variations to Try
This method works with a variety of different leftover sweets:
- Swap in vanilla or confetti cake for a birthday cake ice cream.
- Use fudge brownies instead of cake.
- Fold in chopped Oreos for a cookies and cream version.
- Or, simply skip the mix-in entirely and make classic chocolate ice cream!
Chocolate Cake Chocolate Ice Cream
Equipment
Ingredients
- 40 g unsweetened cocoa powder
- ½ teaspoon instant coffee powder, or instant espresso powder, optional
- 85 g granulated sugar
- 170 g whole milk , or 2% reduced fat milk
- 285 g heavy cream
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 150 g leftover chocolate cake, or more as desired, large chunks
Instructions
- Sift together cocoa powder and instant coffee powder. Mix together with sugar, milk, cream, salt, and vanilla until smooth.
- Pour mixture into the Instant Chill bowl. Press "ice cream" setting button and mix for 20 minutes. When the machine beeps during 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 freezer safe container and freeze for at least 30 minutes for a firmer, scoopable scoop.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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