German Chocolate Cake Ice Cream: Experience the classic flavors of German chocolate cake transformed into a delightfully creamy and satisfying frozen treat. This recipe is perfect for anyone craving a decadent dessert without the fuss of traditional baking, offering all the indulgence in a scoopable form.
Key Ingredients for German Chocolate Cake Ice Cream
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup finely chopped pecans
- 1 cup shredded sweetened coconut
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup evaporated milk
- 1 teaspoon salt
- 4 ounces semi-sweet or bittersweet chocolate, finely chopped
How to Make German Chocolate Cake Ice Cream
Dive into the delightful process of creating this luscious German Chocolate Cake Ice Cream. It’s surprisingly simple to achieve a dessert that is both incredibly creamy and packed with those iconic German chocolate cake flavors. You’ll be mesmerized by the rich texture and the satisfying interplay of chocolate, coconut, and pecans, all without the lengthy baking time. This dreamlike ice cream comes together in about 30 minutes of active prep, plus chilling and freezing time.
Step-by-Step Instructions
- Prepare the Custard Base: In a medium saucepan, whisk together the heavy cream, whole milk, and granulated sugar over medium heat. Heat the mixture until it is steaming and small bubbles form around the edges, but do not let it boil. Remove the saucepan from the heat.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until they are pale yellow and slightly thickened. Gradually ladle about a cup of the warm cream mixture into the egg yolks, whisking constantly. This process, called tempering, gently heats the yolks without scrambling them.
- Combine and Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the custard thickens enough to coat the back of the spoon (about 5–8 minutes). Do not let the custard boil, or it will curdle.
- Strain and Chill: Remove the custard from the heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This chilling step is crucial for proper ice cream texture.
- Make the German Chocolate Topping Mixture: While the custard chills, prepare the German chocolate components. In a medium bowl, combine the finely chopped pecans, shredded sweetened coconut, and packed light brown sugar. Set aside.
- Prepare the Chocolate Ganache: In a small heatproof bowl, place the finely chopped semi-sweet or bittersweet chocolate. In a small saucepan, heat the evaporated milk and melted butter over medium heat until just simmering. Pour the hot evaporated milk and butter mixture over the chopped chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Stir in the teaspoon of salt.
- Churn the Ice Cream: Once the custard base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Layer and Freeze: During the last few minutes of churning, or as the ice cream is firming up in a bowl, gently fold in about half of the pecan and coconut mixture and half of the chocolate ganache. Once churned, transfer the ice cream to a freezer-safe container. Drizzle the remaining chocolate ganache over the top and sprinkle with the remaining pecan and coconut mixture. Gently swirl the ganache and nut mixture into the ice cream with a knife or skewer. Cover the container tightly with a lid or plastic wrap and freeze for at least 4-6 hours, or until firm.
Why You’ll Love This German Chocolate Cake Ice Cream
You’ll adore this German Chocolate Cake Ice Cream for its incredibly rich and authentic flavor profile that perfectly captures the essence of the beloved cake. The standout feature is the delightful textural contrast provided by the crunchy pecans and chewy coconut, all enrobed in a velvety smooth chocolate ice cream base. Plus, making this from scratch is remarkably cost-effective compared to purchasing specialty ice cream, allowing you to enjoy premium dessert quality without the premium price tag. The combination of decadent chocolate, sweet coconut, and nutty pecans creates a symphony of flavors that’s simply irresistible.
Forget the mess and time commitment of baking a full German chocolate cake; this ice cream delivers all the satisfaction in a single, glorious scoop. It’s the perfect way to impress guests or treat yourself to something truly special, especially when you crave those iconic flavors in a refreshing format. Ready to elevate your dessert game? Dive into this recipe and discover your new favorite frozen indulgence.
Storing and Reheating Tips
To ensure your homemade German Chocolate Cake Ice Cream remains at its best, proper storage is key. Store any leftovers in an airtight, freezer-safe container. This prevents freezer burn and maintains the creamy texture. Place a piece of parchment paper or plastic wrap directly on the surface of the ice cream before sealing the container for an extra layer of protection. Properly stored, this delicious German Chocolate Cake Ice Cream will stay fresh and enjoyable in the freezer for up to 2-3 weeks.
While ice cream is generally enjoyed frozen, if it becomes too hard, you can leave it at room temperature for a few minutes to soften slightly before serving. There is no reheating needed for this frozen dessert; the joy is in its chilled, creamy goodness. Enjoy every spoonful of your homemade German Chocolate Cake Ice Cream!
Final Thoughts
This German Chocolate Cake Ice Cream is a dream come true for any fan of the classic dessert, offering unparalleled flavor and texture. We encourage you to whip up a batch and taste the magic for yourself – it’s a truly rewarding and delicious homemade treat.
German Chocolate Cake Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, whisk together the heavy cream, whole milk, and granulated sugar over medium heat. Heat the mixture until it is steaming and small bubbles form around the edges, but do not let it boil. Remove the saucepan from the heat.2 cups Heavy cream, 1 1/2 cups Whole milk, 3/4 cup Granulated sugar
- In a separate bowl, whisk the egg yolks until they are pale yellow and slightly thickened. Gradually ladle about a cup of the warm cream mixture into the egg yolks, whisking constantly. This process, called tempering, gently heats the yolks without scrambling them.6 Large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the custard thickens enough to coat the back of the spoon (about 5–8 minutes). Do not let the custard boil, or it will curdle.
- Remove the custard from the heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This chilling step is crucial for proper ice cream texture.1 teaspoon Vanilla extract
- While the custard chills, prepare the German chocolate components. In a medium bowl, combine the finely chopped pecans, shredded sweetened coconut, and packed light brown sugar. Set aside.1 cup Finely chopped pecans, 1 cup Shredded sweetened coconut, 1/2 cup Packed light brown sugar
- In a small heatproof bowl, place the finely chopped semi-sweet or bittersweet chocolate. In a small saucepan, heat the evaporated milk and melted butter over medium heat until just simmering. Pour the hot evaporated milk and butter mixture over the chopped chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Stir in the teaspoon of salt.4 ounces Semi-sweet or bittersweet chocolate, finely chopped, 1/4 cup Evaporated milk, 1/4 cup Unsalted butter, melted, 1 teaspoon Salt
- Once the custard base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- During the last few minutes of churning, or as the ice cream is firming up in a bowl, gently fold in about half of the pecan and coconut mixture and half of the chocolate ganache. Once churned, transfer the ice cream to a freezer-safe container. Drizzle the remaining chocolate ganache over the top and sprinkle with the remaining pecan and coconut mixture. Gently swirl the ganache and nut mixture into the ice cream with a knife or skewer. Cover the container tightly with a lid or plastic wrap and freeze for at least 4-6 hours, or until firm.