This mug cake is super super easy. Just 3 ingredients and you end up with a fluffy chocolate chocolate chip cake.
Recently, a reader (Lara) posted a comment on one of my mug cake posts, providing me with an easy mug cake recipe she had come up with using ice cream as one of the ingredients. She asked me to try it out, and of course I had to!
The mug cake came out great, though it had more of a bread texture rather than a cake. Not that there is anything wrong with that. And it wasn’t too much of a surprise, especially since I’ve made a pumpkin quick bread before using just self-rising flour and pumpkin ice cream.
Anyway, I was craving a cakey mug cake, so I thought I’d play around with the recipe. After a few tweaks, I ended up with this one. It’s light and fluffy like a cake, and so ridiculously easy to make when using ice cream as one of the ingredients.
I chose a dark chocolate gelato with chocolate chips. It’s best if you choose an ice cream flavor with a lot of flavor since most of the flavor of the cake is coming from the ice cream. Thanks, Lara, for the inspiration to use ice cream in making a mug cake!
Chocolate Chocolate Chip Ice Cream Mug Cake
- 4 tbsp of chocolate chocolate chip ice cream it's okay if your tbsp scoops are slightly over the measuring mark
- 2 tbsp cake flour you must use cake flour. I tried it with all purpose and the texture is definitely drier and more like a bread than a cake
- 1/8 tsp baking powder
- Scoop ice cream into mug. Melt in microwave for about 10 seconds. Add in flour and baking powder. Stir with a small whisk until batter is smooth and no flour chunks remain, about 10 seconds.
- Cook in microwave for about 1 minute. Surface of cake should be dry and look done. Let cake cool a few minutes before eating.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.