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 the cocoa powder and instant coffee powder. Combine with sugar, whole milk, heavy cream, kosher salt, and vanilla bean paste until smooth.
- Pour the mixture into the Instant Chill bowl. Select the 'ice cream' setting and mix for 20 minutes. When the machine signals during the last 3 minutes, add half of the chocolate cake chunks.
- Gently fold in the remaining chocolate cake chunks by hand. Serve immediately for a soft-serve texture, or place in an airtight container and freeze for at least 30 minutes for a firmer texture.
Notes
For a richer flavor, use high-quality cocoa powder.
Leftover chocolate cake can be substituted with any chocolate dessert you have on hand.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg