German chocolate cake frosting is a vanilla butter cream frosting with coconut flakes mixed in. I also added pecans since the cake includes them, too. The ice cream got solid quicker than usual since the flavoring thickened it considerably.
Low Carb Sweet Cream Base
1 tablespoon German Chocolate Cake, Flavor Fountain
½ cup (60 g) pecan halves, dry roasted and salted
Coconut Butter Frosting
½ stick unsalted butter, softened
⅓ cup (38 g) powdered erythritol
½ teaspoon vanilla extract
14 drops EZ-Sweetz
¼ cup (15 g) unsweetened coconut flakes
- Coconut Butter Frosting Bombs: These need to be frozen solid, so don’t plan
on making these the same time as the ice cream. Mix the butter, erythritol, vanilla, and EZ-Sweetz together in a mixing bowl at low and gradually build up speed to the max setting until integrated. Add coconut flakes and mix them in at low speed.
- Use a baby spoon to fill the wells of a silicone peanut butter cup mold. Use a silicone spatula to scrape across the tops of the wells to remove the excess.
- Put the molds in freezer until the frosting is frozen hard. Remove from the freezer, and pop out the frosting bombs onto a cutting sheet and cut them in halves.
- Put the frosting bombs and pecans in an empty ice cream container and put it in the freezer for later.
- Ice cream: Follow the instructions for the Low Carb Sweet Cream Base except slightly reduce the amount of heavy cream. (E.g., 2 cups instead of 2¼ cups of heavy cream.) Add the LorAnn Oils Flavor Fountain Flavorings, Chocolate Fudge, and coconut extract to the sweet cream base. Cover and chill if necessary.
- Follow your ice cream maker’s directions for making ice cream. Five minutes before the ice cream is done, add the coconut flakes and make sure they get churned in completely. One to two minutes before the ice cream is done, add the pecans. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.