This recipe for German Chocolate Cake Ice Cream with Coconut Rum Fudge Swirl is simply divine! It’s the perfect special summer treat. Served in a waffle cone or in a bowl with a spoon – this is sure to be your new favorite homemade ice cream.
Oh, hello National Ice Cream Day. I see you.
I plan to celebrate in a very big way, too.
See, I love ice cream. Like L-O-V-E. But, it doesn’t always love me back, which is why I try to restrain myself a bit when it comes to enjoying this cool treat.
However, that doesn’t mean I’m going to limit myself to dairy free, sugar free, and fun free treats. You gotta live, right?
When I make ice cream, I’M GOING TO MAKE SOME ICE CREAM.
Sure, I’ve made delicious options with coconut milk. But, my best results at home have involved plain ole’ dairy milk. Le’s just get one thing straight: this recipe is not diet food, you guys.
But MAN is it delicious. And sweet. And crunchy. And coconut-y. GERMAN CHOCOLATE CAKE ICE CREAM WTH COCONUT RUM FUDGE SWIRL. I literally laugh out loud when I say this out lout. Like, what?! Could this be more over the top? No, it couldn’t. An that was my precise intent.
This ice cream isn’t overly sweet, which I love. I mean, the coconut rum fudge swirl has PLENTY of sweetness, so we’re good. Speaking of, the fudge swirl is perfection. It’s swirled in to the ice cream prior to its first freezer, which means you get boozy and fudge goodness in each bite.
But then, since I’m ridiculous, I drizzled the reserved fudge sauce (it makes a good sized batch) OVER THE ICE CREAM when ready to serve. #noregrets
I hope you’re enjoying National Ice Cream Day as much as I am!
German Chocolate Cake Ice Cream with Coconut Rum Fudge Swirl
Ingredients
For the ice cream:
- 1 1/2 cups whole milk
- 1/4 cup sugar
- 1/4 cup dutch processed cocoa powder
- 2 egg yolks
- 1 1/2 cups heavy cream
- 1 tsp vanilla
- 1/2 cup shredded coconut,
- 1/2 cup toasted pecans
For the coconut rum fudge sauce:
- 1/2 cup sugar
- 1/2 cup dutch processed cocoa powder
- 1/2 cup heavy cream
- 1/2 stick unsalted butter, cut in to pieces
- 1 tsp vanilla
- 1/4 tsp coconut extract
- 2 Tbsp coconut rum
Instructions
For the coconut rum fudge sauce:
- Combine sugar, cocoa powder, and cream in saucepan over medium-low heat. Watch closely, whisking to combine.
- Once mixture is warmed through, add butter, one piece at a time, to the mixture. Whisk to thoroughly combine.
- Remove from heat, adding the vanilla and coconut extract, along with the coconut rum. Whisk to combine, and allow to cool while preparing ice cream.
For the ice cream:
- In a saucepan, combine the whole milk, sugar, and cocoa powder. Heat over medium -low heat, watching closely, and stirring frequently.
- Place two egg yolks in a small bowl. Slowly add 1-2 tablespoons of hot milk mixture to yolks, whisking as you put to ensure yolks to scramble (yeesh!). Add another 1-2 tablespoons, whisking as you go. Pour tempered yolks in to a saucepan with remaining milk mixture. Continue to stir over low heat.
- Meanwhile, create an ice bath. Fill a large bowl with ice, placing a medium sized bowl within the larger bowl. Fill the larger bowl with water, and the medium bowl with the heavy cream and vanilla. You'll eventually be pouring the milk and yolk mixture in to this bowl, and the goal is to get it as cold as possible, as quickly as possible.
- Set a strainer over the medium sized bowl filled with cream and vanilla. Slowly pour the custard (milk and egg mixture) in to the cream. Stir constantly to combine and cool.
- Transfer to an ice cream maker, processing according to manufacturers instructions. Before transferring mixture to a separate container to freeze, add about 1/4 cup of the coconut rum fudge sauce to ice cream maker. Stir to combine.
- Add coconut and pecans, ensuring thoroughly combined.
- Pour 1/4 of the ice cream in to your container, and drizzle coconut rum fudge sauce over the ice cream. Continue to layer ice cream and coconut rum fudge sauce.
- Top with coconut and crushed pecans, and freeze until ready to enjoy (if not devoured immediately).