Create a homemade Fudgy German Chocolate Ice Cream recipe using The Curious Creamery German Chocolate Ice Cream Cake Mix. Add in your own cake, coconut, and fudge to customize your ice cream flavor.
1 bag Rainbow strip candy
1 can White frosting
1 bottle Confetti sprinkles
1 box Waffle cups
1 box Curious Creamery German Chocolate Ice Cream Cake Mix
2 1/4 cups Heavy whipping cream (do not substitute)
1 1/8 cup Milk
5/8 cups Sugar (sugar is reduced by 1/4 cup from box directions)
1/4 cup Chopped pecans
1/3 - 1/2 cup Toasted shredded coconut (Add 1/2 cup if you love coconut)
1 box German Chocolate Cake Mix (Bake cake to box directions. Can be made a day ahead.)
1/2 cup Hot fudge
Fudgy German Chocolate Ice Cream Tips:
Before mixing in the cake pieces, freeze the chopped cake to avoid crumbs in the ice cream.
Do not brown the coconut. Bake only until crispy to the touch.
Spread ice cream into a tray to help incorporate ribbons of fudge without over mixing.
For easier service, take ice cream and frozen cake out of the freezer for a few minutes to soften.
Do not place cotton candy into the freezer, as it will dissolve.
Reserve any leftover cake and shredded coconut for toppings.
Ice Cream Mix-In Prep: Bake the German Chocolate Cake to box directions. Set aside to completely cool. Cut half the cake into 1/2" cubes, layer onto a tray, and place in the freezer to harden. Coconut - Place sweetened shredded coconut on a baking sheet and toast at 350ºF for 3-4 minutes or lightly crispy. Mix if needed while baking. DO NOT toast to brown. Set aside to cool.
In this order, combine milk, heavy cream, one packet of German Chocolate Curious Creamery Ice Cream Mix, and sugar in a large deep bowl. Next, using a hand mixer, mix ingredients on low until combined. Then, increase to maximum speed and mix until the mixture becomes thick and wavy - nearly double the volume.
Fold in the toasted coconuts and chopped pecans. Spread ice cream mix onto a tray and place in the freezer for an hour or until a thick soft serve consistency. Next, drizzle on hot fudge and use a butter knife tip to comb through the ice cream, keeping large sections of fudge in tact. Finally, sprinkle chopped frozen cake over the mix and push into the mix. Place the mix back into the freezer to harden. Serve in a waffle cup with more chopped German Chocolate pieces or create a Fudgy German Chocolate Fantasy Ice Cream Cup below.
Add frosting to a piping bag with a small star, round, or basket tip (really, any tip will do). Pipe frosting onto the outside edge of the waffle cup and use the tip of a butter knife to flatten and spread the frosting into a 1/2"-3/4" strip, wiping off excess frosting from the knife.
Add confetti sprinkles into a large container. Grab handfuls of sprinkle and cover the waffle cup frosting. Lightly press the sprinkles into the frosting and shake off excess sprinkles. Add chopped cake to cover the bottom of the waffle cup and place 3 scoops of ice cream on it. To create clouds, place several dallops of frosting about 2" apart on the ice cream. Cut the rainbow candy in half and insert the ends into the frosting clouds. Add a few sprinkles on the clouds. Finally, add two mini cotton candy sticks into the ice cream mound or add cotton candy around the waffle cup. Serve immediately.