German Chocolate Cake Ice Cream

Hearing the name German Chocolate Cake has always made me smile, especially knowing that this “not-so-German German Chocolate Cake” is actually an American invention. Its mild, sweet chocolate and caramel-laced coconut-pecan frosting were staples of family celebrations, and those flavors translate beautifully into ice cream. This version captures the essence of the classic cake with a softer milk chocolate base and a swirl of silky coconut-pecan frosting, giving you all the nostalgia in a cold, creamy scoop.

Ingredients

German Chocolate-Style Ice Cream Base

• 1½ cups heavy cream
• 1½ cups whole milk
• ½ cup sugar
• ¼ cup light brown sugar
• 4 large egg yolks
• ¼ tsp table salt
• 2 oz milk chocolate, finely chopped
• 2 oz semisweet chocolate (55–60%), finely chopped
• 1 tbsp cocoa powder (Dutch-process preferred)
• 1 tsp vanilla extract

Coconut–Pecan Frosting Swirl

• ⅓ cup evaporated milk
• ⅓ cup sugar
• 2 tbsp butter
• 1 large egg yolk
• ⅛ tsp table salt
• ¼ tsp vanilla extract
• ⅓ cup sweetened shredded coconut, lightly toasted
• ⅓ cup toasted pecans, chopped fine

Optional Mix-In

• ½–1 cup brownie pieces, very cold or frozen

Directions

Make the Ice Cream Base

In a medium saucepan, heat the heavy cream, whole milk, and cocoa powder over medium heat, whisking until smooth. Bring just to steaming.

In a separate bowl, whisk together the egg yolks, sugar, brown sugar, and salt. Slowly ladle in about 1 cup of the hot dairy mixture while whisking constantly to temper the yolks.

Return the tempered mixture to the saucepan. Stir over medium-low heat until the custard thickens slightly and reaches 175–178°F (80–81°C).

Remove from heat and add the milk chocolate and semisweet chocolate. Let sit for 1 minute, then whisk smooth.

Strain through a fine-mesh sieve into a clean container, stir in the vanilla, and refrigerate until fully chilled (at least 4 hours or overnight).

Toast the Coconut

Spread shredded coconut on a parchment-lined baking sheet. Toast at 325°F for 6–8 minutes, stirring once, until just lightly golden at the edges. Cool completely before using.

Alternatively, dry-toast in a skillet over medium heat, stirring constantly, until lightly golden.

Prepare the Coconut–Pecan Frosting Swirl

In a small saucepan, whisk together evaporated milk, sugar, egg yolk, and salt. Add the butter and cook over medium-low heat, stirring constantly, until slightly thickened (4–6 minutes). Do not allow a hard boil.

Remove from heat and stir in vanilla, toasted coconut, and chopped pecans.

Cool completely, then refrigerate until thick, cold, and spoonable.

Churn & Assemble

Churn the chilled chocolate base in an ice cream maker until it reaches soft-serve texture.

Spoon a layer of ice cream into a container, add thin ribbons of the coconut–pecan swirl, and gently feather it in with a spoon. Repeat layers until filled.

If using brownies, fold them in during the layering stage. Freeze 3–4 hours to firm.

Notes

Preparation

• Lightly toasting the coconut adds deeper caramel notes and improves texture, keeping it tender rather than chewy when frozen.
• The chocolate blend (milk + semisweet + cocoa) recreates the classic sweetness of Baker’s German Sweet Chocolate.
• The frosting swirl is intentionally softer and less sugary than traditional cake frosting so it remains scoopable when frozen.
• For stronger coconut flavor, add an extra 1–2 tbsp toasted coconut to the swirl.
• Altitude Adjustments: At high altitude (~4,750 ft), custards thicken slightly faster; monitor temperature closely. At sea level, follow standard heating cues.

Serving Suggestions

• Serve with warm brownie pieces or chocolate cake crumbs.
• A drizzle of caramel sauce enhances the classic cake flavor.
• Top with toasted coconut for visual flair and extra texture.

Variations

• Make it more caramel-forward by adding 1–2 tbsp caramel sauce during layering.
• Increase pecans to ½ cup for a nuttier finish.
• Swirl in a thin ribbon of chocolate fudge for a richer cake-like texture.

Make-Ahead & Storage

• Store ice cream in an airtight container for up to 1 week for best texture.
• The frosting swirl can be made up to 3 days ahead and kept refrigerated.
• For longer storage, press parchment directly against the ice cream surface to minimize ice crystals.