I would really like to call this recipe treat you see here a 3-ingredient gluten free ice cream, like the vanilla 3-ingredient gluten-free ice cream we made, but I cannot … more
We’ve talked about this, but it bears repeating: I have an ice cream machine (and it only cost about $40, if memory serves). But I just never use it. I can’t decide if it’s because it only makes a wee little bit of ice cream after all that churning or what. At the end of the day it doesn’t much matter. I just don’t even use it and that’s all.
I didn’t even put the 4th ingredient in this photo of the ingredients. But it’s Dutch-processed cocoa powder. I use Rodelle brand, and I buy it on amazon. It’s reliably gluten-free, fairly priced and top notch quality.
This chocolate mousse gluten free ice cream is smooth and extra creamy. There is melted chocolate mixed right into the ice cream, which gives it that extra smooth mouth feel and deep, rich chocolate flavor. Pour some homemade chocolate syrup on top, and you’ll feel like a gluten free rock star—mostly because you are are gluten free rock star. Just ask your grateful family.
1 pint heavy whipping cream, chilled
5 ounces bittersweet chocolate, chopped
10 ounces sweetened condensed milk
3 tablespoons (15 g) unsweetened Dutch-processed cocoa powder
Place the cream in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer) and beat the cream on medium-high speed until slightly stiff peaks form. Place the whipped cream in the refrigerator to chill.
Melt the chopped chocolate in the microwave or in a double boiler (in a heat-safe bowl positioned over a pot of simmering water, making sure the water does not touch the bowl), stirring occasionally until smooth. In a large bowl, mix the melted chocolate with the sweetened condensed milk and cocoa powder, and stir until well-combined and smooth. Allow to cool until no longer warm to the touch.
Scrape the whipped cream into the bowl of chocolate and condensed milk, and fold the whipped cream in until very few bright white streaks remain.
Pour into a 2 quart freezer-safe container with a lid, and smooth the top. Cover tightly and place in the freezer until firm (at least 4 hours). Allow to sit at room temperature for about 15 minutes before serving to make scooping easier.
P.S. For 100 more quick & easy gluten free recipes, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!