Texas Sheet Cake

Mel made me a Texas Sheet Cake recently for my birthday and we thought the combination of ingredients in the cake would make a good ice cream, so that was this weekend's ice cream project.

Rating: 4 scoops

While this ice cream was delicious, the fudge did not evenly distribute throughout the ice cream, so we were getting bites that either had no fudge or was mostly fudge. This is a side effect of the fudge ripple we make in that it solidifies when it chills, so it's hard to spread out to create an evenly spread ripple. But when you get bites with all the ingredients, it does taste like a Texas Sheet Cake!

What is Texas Sheet Cake? This is a chocolate cake in which chocolate icing is poured over the hot cake. As the cake cools, a middle fudgy layer forms where the icing came into contact with the hot cake, creating a nice contrast of textures. The cake is then topped with freshly chopped pecans (the official nut of Texas). And then because everything is bigger in Texas, it is usually made as massive sheet cake to serve your party and then some! We ended up freezing most of the cake and that gave us the cake to serve as the base for this delicious ice cream.

To make the ice cream, I took the slice of cake and cut away the fudge and icing layers, leaving just the cake. This cake was then blended into the hot ice cream base, allowing the flavor to infuse. This is the same technique we use for other baked goods or doughnuts.

And then, the top layer of fudge and icing were eaten as a chef's snack. It couldn't go to waste!

To finish of this ice cream, I then mixed up some fudge ripple and chopped butter pecans.