My dad’s favorite cake has always been German chocolate cake. Early in this cake’s life, that meant using Samuel German’s baking chocolate to make a light-bodied chocolate layer cake, then adding coconut, caramel and pecan icing or glaze in between the layers and on top. You can see why he liked it so much!
When I was young and super picky, this was NOT my favorite cake to eat (no nuts or coconut for this little girl, thank you) and it wasn’t the easiest cake to make either. My dad sometimes received a leaning tower of cake mess, other times a whole new version of the cake without layers or coconut or nuts. One time, after apparently misreading the salt/sugar measurement—I accidentally switched the salt and sugar amounts—I dumped the entire thing into the creek behind our house. And for this, he should be thankful.
Today, I join my dad in loving German chocolate cake. And even though I now know how to make chocolate layer cakes, I really love to make these German Chocolate Cake Ice Cream Sundaes instead. It’s easy and satisfying and I don’t even have to turn on my oven! The ice cream even has little bites of chocolate cake in it (and if you can’t find the special German Chocolate Cake summertime flavor, any chocolate ice cream with brownie chunks will do). The flavor takes me right back to countless Father’s Days and birthdays for my dad, which I can now make taste richer and creamier.
Here’s to you dad!
German Chocolate Cake Ice Cream Sundaes
Ingredients:
- 1/2 cup Evaporated Milk
- 1/2 cup granulated sugar
- 1 large egg yolk, beaten
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1/2 cup toasted chopped pecans
- 1/2 cup flaked coconut
- 6 scoops German Chocolate Cake Spectacular Ice Cream
- 1/3 cup whipped cream (optional)
- 6 maraschino cherries (optional)
Directions:
COMBINE evaporated milk, sugar, egg yolk and butter in a large saucepan. Cook over low heat, stirring constantly, for about 5 minutes or until thickened, as shown above.
Remove from heat; stir in vanilla extract, pecans and coconut. Pour into a bowl; cool to room temperature.
PLACE scoop of ice cream into each of 6 bowls; drizzle with topping. Garnish with whipped cream and cherries, if desired as shown above. Serve immediately.
- ½ cup Evaporated Milk
- ½ cup granulated sugar
- 1 large egg yolk, beaten
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- ½ cup toasted chopped pecans
- ½ cup flaked coconut
- 6 scoops German Chocolate Cake Spectacular Ice Cream
- ⅓ cup whipped cream (optional)
- 6 maraschino cherries (optional)
- COMBINE evaporated milk, sugar, egg yolk and butter in a large saucepan. Cook over low heat, stirring constantly, for about 5 minutes or until thickened. Remove from heat; stir in vanilla extract, pecans and coconut. Pour into a bowl; cool to room temperature.
- PLACE scoop of ice cream into each of 6 bowls; drizzle with topping. Garnish with whipped cream and cherries, if desired. Serve immediately.