Chocolate Cake Chocolate Ice Cream
Rich chocolate ice cream churned with chunks of leftover chocolate cake, made in just 20 minutes with the Instant Pot InstantChill. A simple way to turn extra birthday cake into a whole new dessert.
Servings: 4
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
You can churn the base in any ice cream maker. Just note the total churning time will be different. This recipe is written specifically for the InstantChill's no-pre-freeze convenience and ready to eat consistency.
Storage: Best enjoyed within a few days. Keep in an airtight, freezer-safe container. Homemade ice cream (without stabilizers) tends to get icier the longer it sits.
Nutrition
Calories: 487kcal | Carbohydrates: 55g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 124mg | Sodium: 417mg | Potassium: 325mg | Fiber: 4g | Sugar: 40g | Vitamin A: 1174IU | Vitamin C: 0.4mg | Calcium: 139mg | Iron: 2mg