I know there’s a thousand ice cream brands and stores out there. And lately it seems that the ice cream with the weirdest flavors and smallest scoops, cost the most. Seriously, when did it get okay to start charging a small scoop for 5+ bucks? And can we be real, does anyone really truly like the flavors? I’m not talking about lavender ice cream- I’m talking about goat cheese with caramel ice cream. Why? Just why? Well all of this to say, my forever favorite ice cream store/brand is and always will be Braum’s. Judge me if you want- but they’re a classic! Additionally their ice cream has more flavor where other brands just taste like sugar to me. Any one else with me on this Braum’s train? (Also I always see older couples sharing a scoop whenever I go in and seriously how cute is that?)
So continuing my love for classics and flavor, enter German Chocolate Ice Cream. My go-to order at Braums has always been a warm brownie sundae with a huge scoop of German Chocolate Ice Cream on top. If I think about it this probably stems to my old childhood obsession over those canned frosting tubs of german chocolate my family used to buy (and that I would immediately scoop spoonfuls straight outta the tub and into my mouth). Can you blame me though?
Freaking dark chocolate mixed with coconut flakes and pecans.
It’s like this ice cream was MADE for me. Now imagine my disappointment when I moved to San Antonio and realized that the closest Braum’s was 3 and 1/2 hours away. THREE AND A HALF. So unfortunately for the last 3 years, I resigned to the fact that I would not get to indulge in my favorite ice cream dessert whenever I craved chocolate or ice cream. I would make do with having a single scoop once a year whenever I went home and had time to stop by.
I’m embarrassed it took me this long but recently I made Smore’s Ice Cream. I totally fell in love with making ice cream at home again. How could I forget how quick this recipe is to whip up and the variety that it opened up!? My mind began buzzing with so many different combinations that deserved to be incorporated into ice cream! Of course, top of that list was German Chocolate.
I’ll be real with you guys. Did I think it would match up to the Braum’s flavor? Not really. In all honesty, I was ready to make this and eat it alone, not telling you guys what a sad imitation attempt this was. Which leads to my follow up question: Was I wrong? Thankfully- YES. Guys. I whipped this ice cream up last night. There was a whole tub of it. I cleared a whole freaking drawer outta my freezer shelf for this. Today there is about 1/4 left. (I’m choosing to gloss over the fact that I have absolutely no self control, please join me in this too).
Honestly this makes it to my favorite recipes (although that list gets longer and longer lately). This is an easy, no-churn recipe for chocolate ice cream with flaked coconut and pecans! Layer it on top of a warm brownie or scoop it on a cone, you can’t go wrong!
German Chocolate Ice Cream
Ingredients
- 16 oz heavy whipping cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 7 oz condensed milk
- 1/2 cup chocolate melted
- 1/2 cup coconut flakes
- 1/2 cup pecans roughly chopped
- 1/4 cup hot fudge topping or chocolate sauce
Instructions
- Set up a metal mixing bowl with the whisk attachment. Add the cold heavy cream and whip until fluffy and peaks have formed.
- Add in salt and vanilla extract. Whip until combined. Add in cooca powder and whisk again until incorporated.
- Remove whisk attachment. With a spatula, gently fold in condensed milk. Take care to not over mix as the peaks will flatten and the cream will melt. When condensed milk has been combined, fold in melted chocolate as well.
- Fold in coconut flakes and pecans gently.
- In a metal loaf pan or container, add about half of the mixture. Pour hot fudge topping in a layer. Then add remaining whipped mixture. Use a knife to swirl the mixture and hot fudge beneath.
- Cover the pan tightly and place in freezer for at least 8 hours or overnight.
- Once frozen, scoop out and serve! Feel free to serve with a warm brownie or fresh cone!
