Chocolate Ice Cream Base:

1. 3 ½ cups cream base (heavy cream + whole milk)
2. 4 oz Baker’s German chocolate (or semisweet chocolate), chopped
3. 1 Tbsp cocoa powder
4. ¾ cup sugar
5. 1 tsp vanilla extract
6. ¼ tsp salt

Mix-ins:

1. 1 cup German chocolate cake bits (Betty Crocker cake mix with pudding, baked and crumbled)
2. 1 batch German Chocolate Cake Frosting (double this recipe)

Prepare the Chocolate Ice Cream Base:

1. In a saucepan over medium heat, whisk together sugar, cocoa powder, and 1 cup of the cream base until smooth.
2. Add the chopped German chocolate and stir until melted and fully incorporated.
3. Remove from heat and whisk in the remaining cream base, vanilla extract, and salt.
4. Transfer to a bowl, cover, and chill for at least 4 hours or overnight for a deeper flavor.

Make the German Chocolate Cake & Frosting:

1. Bake the cake according to the package instructions, let it cool completely, then crumble into small bite-sized pieces.
2. Prepare the coconut-pecan frosting using this recipe (double the amount).
3. Let the frosting cool before using.

Churn & Add Mix-Ins:

1. Pour the chilled chocolate ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
2. Once the ice cream reaches a soft-serve consistency, gently fold in crumbled cake bits.

Layer & Freeze:

1. Transfer half of the churned ice cream to a container.
2. Swirl in coconut-pecan frosting and repeat the layering process until all the ice cream and frosting are used.
3. Cover and freeze for 6–8 hours or overnight until firm.

Serve & Enjoy!

Scoop and enjoy this rich, chocolatey, nutty, and coconut-filled ice cream!