Doberge Cake Ice Cream

4 servings Prep: 25 m Cook: PT0M Total: 24 h 25 m Intermediate
The Doberge cake is New Orleans’ answer to the European dobos torte - a multi-layered masterpiece that became a bakery staple. This ice cream version honors both the chocolate and lemon variations with cream cheese, instant pudding, and layered cake pieces that have delighted New Orleans families for generations.

Ingredients

  • 1 3/4 cups chocolate protein shake or whole milk
  • 1/4 tsp xanthan gum
  • 1 tbsp sugar + 2 tbsp monk fruit/erythritol
  • 2 tbsp instant pudding mix (chocolate or lemon)
  • 1 tsp vanilla extract
  • 2 tbsp cream cheese, softened
  • 2 tbsp powdered sugar
  • 1/4 cup yellow cake pieces, cubed (for mix-in)
  • 2 tbsp chocolate ganache, cooled (for mix-in)
  • 1 tbsp lemon curd (optional, for lemon version)

Step-by-Step Instructions

  1. Mix xanthan gum, sweetener blend, instant pudding mix, and powdered sugar in Ninja Creami pint container.
  2. In a separate bowl, blend chocolate protein shake (or milk), vanilla extract, and softened cream cheese until completely smooth with no lumps.
  3. Pour the liquid mixture into the pint container with the dry ingredients and stir until well combined.
  4. For traditional lemon cake version, gently swirl in lemon curd after combining.
  5. Freeze for 24 hours minimum until completely solid throughout.
  6. Remove from freezer and process on LITE ICE CREAM setting. If the mixture seems dry or crumbly, add 1-2 tbsp liquid and re-spin until creamy.
  7. During final processing, mix in cubed cake pieces and cooled chocolate ganache for that signature layered complexity that makes Doberge cake special.

Common Problems and Solutions

Q: Why is my ice cream coming out icy instead of creamy?

A: Make sure your base is completely frozen solid for 24 hours and that your cream cheese was fully blended with no lumps. If it's still icy after processing, add 1-2 tablespoons of liquid and re-spin.

Q: Can I make this without xanthan gum?

A: Xanthan gum helps create that creamy texture, but you can skip it - just know the ice cream may be slightly icier and less smooth.

Q: The ganache is hardening into chunks when I mix it in. What did I do wrong?

A: The ganache needs to be cooled but still slightly soft and pliable. If it's too cold, it'll harden into hard bits instead of creating those nice chocolate ribbons.

Tips and Techniques

This one’s fancy like Sunday best! Take your time with the layers - that’s what makes it a true Doberge masterpiece!

Ingredient Substitutions

  • chocolate protein shake: whole milk or half-and-half
  • monk fruit/erythritol blend: all regular sugar
  • instant pudding mix: cornstarch + extra sugar + cocoa powder (for chocolate version)

Equipment Needed

  • Ninja Creami or ice cream maker
  • Blender or hand mixer
  • Pint container (Ninja Creami container or freezer-safe container)

Historical Context

The Doberge cake is New Orleans’ answer to the European dobos torte - a multi-layered masterpiece that became a bakery staple. This ice cream version honors both the chocolate and lemon variations that have delighted New Orleans families for generations. This recipe represents the evolution from simple sweets to sophisticated dessert architecture, blending Old World techniques with New World innovation through modern frozen dessert techniques.