Monday, March 3, 2014

German Chocolate Cake Frozen Yogurt

I have been trying to come up with different flavors that I can turn into ice cream. I have been contemplating turning various desserts into ice cream form. This German chocolate cake ice cream fits the bill.
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Now you can have your cake and ice cream together as one. Is there any better idea on earth?

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I suggest you attack this monumental frozen yogurt concoction in various steps. It might look like way too much work, but, trust me, you won't regret it.
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Who could pass up delicious mini German chocolate cakes broken up and swirled into creamy frozen yogurt?

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Adding in a good helping of homemade date caramel definitely will not disappoint.

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Finished off with pecan pieces and toasted coconut, it is like a heavenly dream.
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German Chocolate Cake Frozen Yogurt
makes about 2 quarts
For the cake:
½ cup flour
2 tbsp cocoa powder
¼ tsp salt
¼ tsp baking soda
½ cup sugar
1 egg, divided
¼ cup buttermilk
1 tbsp butter
¼ tsp vanilla extract
2 tbsp boiling water
1 ounce German chocolate, finely chopped

For the frozen yogurt:
4 cups plain Greek yogurt
1-14oz can coconut milk
2/3 cup cocoa powder
¾ cup granulated sugar
1 tsp vanilla extract

For the caramel swirl:
30 pitted dates
1 cup water
1 tsp vanilla
dash of sea salt

To mix in:
¾ cup chopped pecans, toasted
¾ cup toasted coconut


Preheat your oven to 350 degrees and spray 4 holes in a brownie pan with oil. To make the cake, mix the chopped chocolate into the boiling water until melted. Add in the butter and vanilla. In a separate bowl, mix together the flour, cocoa powder, salt, sugar, and baking soda. Whisk in the melted chocolate, buttermilk, and egg yolk. In a small container, whisk the egg white until fluffy. Stir the egg white into the rest of the batter. Scoop 3 tablespoons of the batter into each of the four oiled holes in the brownie pan. Bake for 8 minutes, or until a toothpick comes out clean. Once the cake squares are cooled, cut them into small chunks and freeze for at least 2 hours.

To make the date caramel, cover the dates with water in a microwave safe container and microwave on high for 1 minute. Drain the water and combine the dates with 1 cup fresh water, salt, and vanilla in a food processor. Process until it reaches a smooth consistency. Refrigerate for at least an hour.

To make the frozen yogurt, blend all the yogurt ingredients together until smooth. Refrigerate for 2 hours. Using an ice cream maker (mine is from Cuisinart), pour the cooled yogurt mixture into the frozen ice cream maker’s attachment bowl. Let the machine run for 20-25 minutes. Once the yogurt is creamy, pour it into a sealed container. Stir in the cake pieces, pecans, and coconut, and finally swirl in the caramel. Freeze for 3 hours. You may need to let it thaw on the counter for 10 minutes before scooping out and serving.

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