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Best chocolaty ice cream made real bits of German chocolate cake. Fresh flavour and yummy!

Prep Time    : 30  mins
Total Time    : 6 hours 25 mins

Servings      : 6


·         3 cups half-and-half or whipping cream
·         1 cup whole milk
·         1/3 cup unsweetened baking cocoa
·         1/3 cup milk chocolate chips
·         8 egg yolks
·         1 cup sugar
·         1 teaspoon vanilla
·         1 cup cubed Betty Crocker™ Super Moist™ German chocolate cake mix
·         ½ cup Betty Crocker™ Rich & Creamy coconut pecan frosting (from 14.5-oz container)


1.  In 2-quart saucepan, heat half-and-half, milk, cocoa and chocolate chips to simmering over medium heat, stirring with whisk until chocolate is melted. Remove from heat.
2. In large bowl, beat egg yolks with whisk until lightened. Gradually add sugar, beating until blended. Gradually add warm milk mixture, stirring until combined. Return mixture to saucepan. Cook over low heat, stirring constantly, until mixture thickens, coats back of spoon and reaches 170°F. Remove from heat; stir in vanilla. Cool 30 minutes. Refrigerate until cold, at least 3 hours or up to 24 hours.
3.  Pour mixture into ice-cream freezer and freeze according to manufacturer’s directions. Meanwhile, place cake pieces on cookie sheet; freeze 20 to 30 minutes.
4. Stir cake pieces into ice cream; swirl in frosting. Transfer to freezer container. Cover; freeze 2 hours or until serving time.

Expert Tips
·    Substitute your favorite Betty Crocker® cake or cookies for the German chocolate.
·       For plain chocolate ice cream, skip the cake pieces and frosting.

Recipe from bettycrocker.com

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