Indulge in the decadent flavors of a chocolate ombre cake in creamy, homemade ice cream form. This rich and luscious treat combines the richness of chocolate cake with the creaminess of classic ice cream, creating a delightful dessert that's sure to satisfy any sweet tooth.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1 cup finely chopped chocolate cake prepared. 1/4 cup chocolate syrup. 1/4 cup cocoa powder.
Instructions: In a saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat until it just begins to simmer, stirring occasionally. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the heated cream mixture into the egg yolks, whisking constantly to temper the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon about 5-7 minutes. Do not let it boil. Remove from heat and stir in the vanilla extract. Transfer the mixture to a bowl and let it cool to room temperature, then cover and refrigerate until chilled at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to manufacturer's instructions. During the last few minutes of churning, add in the finely chopped chocolate cake, chocolate syrup, and cocoa powder, mixing until well combined. Transfer the churned ice cream to a container and freeze until firm about 4 hours or overnight. Serve scoops of chocolate ombre cake ice cream in bowls or cones, and enjoy!
Prep Time: 20 minutes
Cook Time: 10 minutes
Blog Morgana Zen
