SUMMER VACATION! My mom and dad came to visit this summer. My dad has two favorite desserts. German chocolate cake and ice cream. So it made total sense for me to combine the two to make this outstanding German Chocolate Cake Ice Cream.
I first started with an easy to make vanilla ice cream base. I then added one tub a coconut frosting (the kind used to frost German chocolate cake) and added brownie bits.
Start with a store bought brownie mix, make as directed. Once cool, cut into small pieces. Mix some in at the beginning and some at the end.
What’s better then ice cream on top of a brownie? Bites of brownie in a caramel coconut ice cream! 🙂
- 2 cups brownie bits, divided
- 1 1/2 cups milk
- 1 (14 ounce) tub coconut pecan frosting
- 1 1/2 tablespoons vanilla extract
- 3 cups heavy cream
- Cut prepared brownies into small pieces (only 2 cups).
TIP: Make sure you don't add the crispy sides only use the soft inner parts of the brownies.
- Separate into two 1 cup parts.
- 1 cup can stay as small bits; roll the remaining 1 cup bits into small balls and set aside to add at the end.
- In a medium mixing bowl add the milk, frosting and vanilla.
- Beat until all the frosting is combined with the milk.
- Stir in heavy cream.
- Turn the machine on; pour the vanilla mixture into the freezer bowl.
- Add 1 cup of brownie bits.
- Let mix until thickened, about 20 to 25 minutes.
- The last 5 minutes add remaining rolled brownie bits.
- The ice cream will have a soft, creamy texture.
- For a firmer ice cream pour into a freezer safe container and place in freezer for 2 hours.
This recipe is from Lady Behind The Curtain