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German Chocolate Cake Ice Cream
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Prep Time:
30 minutes
Total Time:
6 hours 25 minutes
Indulge in our decadent German chocolate cake ice cream, loaded with authentic cake pieces.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
  • Egg, oil and water as called for on cake mix package
  • 3 cups half-and-half or whipping cream
  • 1 cup whole milk
  • 1/3 cup unsweetened baking cocoa
  • 1/3 cup milk chocolate chips
  • 8 egg yolks
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup from 1 tub (15.5 oz) Betty Crocker™ Rich & Creamy Coconut Pecan Frosting
Instructions:
  • Bake the cake mix as directed for a 13x9-inch cake, then allow it to cool fully. Cut enough cake into 1-inch cubes to make 1 cup; set aside the remaining cake for later use.
  • In a 2-quart saucepan, gently heat together half-and-half, milk, cocoa, and chocolate chips until smooth and creamy, stirring consistently with a whisk. Remove from heat when the chocolate has completely melted.
  • In a large bowl, whisk egg yolks until they lighten in color. Gradually add sugar and continue whisking until well combined. Slowly pour in the warm milk mixture, stirring until fully incorporated. Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens, coats the back of a spoon, and reaches 170°F. Remove from heat, stir in the vanilla, and allow to cool for 30 minutes. Refrigerate until cold for at least 3 hours or up to 24 hours.
  • Transfer the mixture into an ice-cream freezer and freeze following the manufacturer’s instructions. Then, lay out the cake pieces on a cookie sheet and freeze for 20 to 30 minutes.
  • Gently fold cake pieces into creamy ice cream, creating a beautiful swirl with the decadent frosting. Transfer the mixture into a freezer-safe container, cover it, and let it freeze for 2 hours or until it's time to indulge.

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