Ingredients
Scale
- 40 g unsweetened cocoa powder
- ½ teaspoon instant coffee powder
- 85 g granulated sugar
- 170 g whole milk
- 285 g heavy cream
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 150 g leftover chocolate cake
Instructions
- Sift together cocoa powder and instant coffee powder, then mix with sugar, milk, cream, salt, and vanilla until smooth.
- Pour the mixture into the Instant Chill bowl. Select the 'ice cream' setting and mix for 20 minutes. Add half of the chocolate cake chunks during the last 3 minutes of mixing.
- Gently fold in the remaining chocolate cake chunks by hand. Serve immediately for a soft-serve texture or transfer to an airtight container and freeze for at least 30 minutes for a firmer scoop.
Notes
Ensure all the ingredients are at room temperature for better mixing.
For added texture, include more chocolate cake chunks if desired.
If you prefer a firmer ice cream, freeze it longer before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg