German Chocolate Cake Ice Cream (No Churn)
This German chocolate cake ice cream starts with creamy, no churn chocolate ice cream, swirled with coconut pecan caramel frosting. It tastes like a frozen German chocolate cake!
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Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Frosting
- 2 tbsp unsalted butter
- ¼ cup heavy whipping cream
- ¼ cup light or dark brown sugar, lightly packed
- 1 egg yolk
- ½ tsp vanilla extract
- 1 tbsp bourbon (optional)
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- ⅓ cup finely chopped pecans
- ⅓ cup unsweetened coconut flakes
Ice Cream
- 1 can (14 oz) sweetened condensed milk
- ¼ cup sour cream
- ½ cup unsweetened Dutch-processed cocoa powder, sifted
- 2 tsp vanilla extract
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 cups cold heavy whipping cream
Instructions
Frosting
- In a small saucepan, over medium heat, melt the butter. Stir in the cream, sugar, egg yolk, vanilla, bourbon and salt. Stirring constantly, bring the mixture to a boil, then simmer for 1-2 minutes until slightly thickened.
- Remove from the heat and stir in the chopped pecans and coconut. Let cool completely at room temperature for several hours. You should have about 3/4 cup of frosting.
Ice Cream
- In a large bowl, whisk together the sweetened condensed milk, sour cream, cocoa powder, vanilla, and salt, until smooth and well combined.
- Use an electric mixer to whip the cream until fluffy peaks form that hold their shape. Mix half the whipped cream into the chocolate mixture to loosen it up, then fold in the rest of the whipped cream.
Assembly
- Spread half the ice cream mixture into a freezer safe container with at least a 2-quart capacity. Dollop with half of the cooled frosting.
- Repeat again with the rest of the ice cream and frosting, then use a knife to gently swirl the frosting into the ice cream.
Freeze
- Cover the container and freeze until firm enough to scoop, at least 8-10 hours, or overnight.
- Homemade ice cream is best eaten within about two weeks.
Notes
While I did not add any cake to my ice cream, but you certainly could crumble a slice of chocolate cake and swirl it in along with the frosting.
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