The Improv Challenge happened to fall in the midst of Ice Cream Week. Because the theme ingredients for the month are Vanilla and Chocolate, I figured I could carry on and create an ice cream that incorporated both. So many people like a little ice cream next to their cake, so I decided to put a little cake inside this ice cream. This post isn’t part of the big #IceCreamWeek, but don’t forget to enter for a chance to win a Cuisenart Ice Cream Maker and 2 ice cream cookbooks HERE.No cake is complete without a little frosting in my house, so when I decided to put chunks of cake inside ice cream, I figured I might just as well go all out and put little disks of frozen frosting in, too. I was worried that the frosting would freeze too hard, so I added a little extra vanilla extract to it. The alcohol in the extract kept the frosting soft even when it was frozen. The reviews from the family were: the frosting bits were brilliant, but the cake got a little soggy. Next time, I will add frozen brownie bites instead. Brownies seem to have a better structural integrity that would stand up to ice cream.
- 1 cup 2% milk
- ¾ cup sugar
- 2 cups heavy cream
- 3 tsp vanilla, divided
- dash salt
- 2 frozen chocolate cupcakes (or a 6″X6″ square of brownies) cut into small cubes
- up to 1 cup prepared chocolate frosting
- A day before you make the ice cream, combine the chocolate frosting and 2 tsp vanilla.
- Pipe it into 20 1 inch disks on a baking sheet.
- Freeze for at least 12 hours.
- In a large bowl, mix the milk and sugar until the sugar dissolves.
- Add the heavy cream, 1 tsp vanilla and dash of salt.
- Pour into an ice cream freezer and churn according to manufacturer’s directions.
- When ice cream is done, but not frozen hard, fold in cake or brownie cubes and frosting disks.
- Finish freezing until hard.
If you would like to join in the Improv Challenge, please click on the Improv tab at the top of this site to learn the details. Now let’s see what everyone else made with Vanilla and Chocolate this month: