By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
1313 cal · 35 min
German Chocolate Cake Ice Cream
Recipe GLPR7b841ec88f239c
A rich and indulgent ice cream inspired by the classic German chocolate cake, featuring fudgy brownie pieces and sweet coconut-pecan frosting swirled throughout. This creamy frozen treat combines heavy cream, milk, and vanilla with chunks of brownie and coconut-pecan flavor for a decadent dessert. Perfect served straight from the machine for soft-serve consistency or frozen solid for a firmer scoop.
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Ingredients
2 cups brownie bits, divided
1 (14 ounce) tub coconut pecan frosting
3 cups heavy cream
1 1/2 cups milk
1 1/2 tablespoons vanilla extract
Directions
Divide the brownie bits into two equal 1-cup portions. Keep one portion as small bits; roll the other portion into small balls and refrigerate until ready to use.
In a medium mixing bowl, combine the milk, coconut pecan frosting, and vanilla extract. Beat with an electric mixer until the frosting is completely smooth and well combined with the milk.
Stir in the heavy cream until fully incorporated into the frosting mixture.
Pour the mixture into your ice cream maker bowl and churn according to manufacturer's instructions.
After about 15 minutes of churning, add the 1 cup of small brownie bits and continue to churn.
During the final 5 minutes of churning (around the 20 to 25 minute mark), add the rolled brownie balls. Churn until the mixture reaches a soft-serve consistency.
For soft-serve ice cream, serve immediately. For a firmer texture, transfer to a freezer-safe container and freeze for at least 2 hours before scooping.
Comments
This is a shortcut ice cream that works because the brownie-and-frosting base are shelf-stable or homemade, and heavy cream and milk are pantry standards at any Charlotte grocer. The 35-minute time is honest if you're using store-bought brownies and frosting (both widely available at Harris Teeter, Food Lion, Walmart, ALDI, and Kroger); make it yourself and add two hours. The cost per serving lands around $2 to $2.50 if you buy pre-made components, less if you bake, making it economical for a dessert. The drawback is that it's a same-night dish—homemade ice cream does not refreeze well once scooped—so plan to serve it immediately after churning or accept a icy texture on day two.
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