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Easy Chocolate Mousse Gluten Free Ice Cream: No Machine Required!

Easy Chocolate Mousse Gluten Free Ice Cream: No Machine Required!
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Chocolate Mousse Gluten Free Ice Cream: No Machine Required!

[pinit] 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 tell a lie. There are a whopping 4 ingredients in this recipe. But that 4th ingredient won’t cramp your style, and there’s still no ice cream machine needed to make it. Not to mention that it tastes like the best of chocolate mousse and chocolate ice cream. You’ll think you’ve died and gone to gluten free heaven.
Chocolate Mousse Gluten Free Ice Cream: No Machine Required!

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.

Chocolate Mousse Gluten Free Ice Cream: No Machine Required!

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.

Chocolate Mousse Gluten Free Ice Cream: No Machine Required!

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.

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Prep time: Cook time: Yield: 1 1/2 quarts ice cream


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!

  • Mel

    I’m kind of dying over this. I pride myself on not craving chocolate until at least 11 a.m. but you’ve killed me on this one. Incredible. Plus you always make me laugh out loud when I read your posts. I buy that same brand of cocoa powder on amazon and can second it’s goodness. I thought of you every second of the day yesterday because I made my first ever chocolate gluten free cake with quinoa. It was the best cake I’ve ever had in my life. And I kept thinking “Nicole would be so proud of me, dang it!” Long live gluten-free! :)

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Wait, Mel, with quinoa? Quinoa flour can be really hard to bake with, but do you mean straight-up quinoa? You have to tell me more about that!!
      xoxo Nicole

      • Pearl

        If it’s the same quinoa cake I make uses cooked quinoa that you puree with your other ingredients. It’s in the Quinoa 365 cookbook (www.patriciaandcarolyn.com). I started making it long before I went gf.

    • Stephanie

      I’m also curious about your chocolate gluten free cake with quinoa, as my mum was recently diagnosed with kidney failure and therefore is forbidden to eat anything with gluten. Hope you’d be willing to share the recipe :)

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  • Misha

    Hi! Can you do this with any other flavors? My hubby is not a big chocolate fan (But I am!!!) I’m thinking strawberry and cream cheese? Lemon?

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      I’m afraid you can’t just simply sub out the chocolate, Misha. You could easily end up with an icy mess. I would recommend you follow the link to the vanilla 3-ingredient ice cream.

      • Misha

        I was afraid of that, lol – thanks!

  • Jennifer Sasse

    Holy yumminess! this looks fantastic – screw the vanilla kind I’m going to make this instead! You’re the best! :)

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      I think you won’t be the only one saying a version of that, Jennifer. :)
      xoxo Nicole

  • Donia Robinson

    No, Nicole, you’re the rock star! I’ll be a backup singer. ;)

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Only if we wear wigs, Donia. I call the blond wig.
      xoxo Nicole

  • meagansmom

    Could you add some peanut butter to this, do you think? Yum!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      I’m sure you could, Megansmom. Give it a try!
      xoxo Nicole

  • Cynnara Tregarth

    Yum! I’ve been playing with this basic recipe for weeks. My fiance has been happy. But this, this might get me my favourite dinner out at my fave gf restaurant!

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  • Marilyn Daigre

    OMG – Heavenly – Better than Bluebell! I had to sub 1 1/4 oz of bittwersweet with 1 1/4 oz. of semi sweet. ( My bar was 1 1/4 oz. short of 5 oz.). Then I added 2 T of cold coffee to help accentuate the chocolate.. Then I had to print the recipe for a non gluten free friend( Yes it’s that good!) and noticed the recipe only called for 10 oz not 14 oz. . condensed milk. Can’t believe it didn’t affect the texture because it was great. Oh Well! God takes care of children and fools. Can’t wait to experiment with some of the other suggestions made. Thank you for all your trials. Have pre-ordered newest book. Hurry up already.

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Hi, Marilyn,
      I’m really glad you enjoyed the ice cream. Just to clarify for others, if you are suggesting that the recipe is in error in calling for only 10 ounces of sweetened condensed milk instead of a full 14 ounce can, it isn’t. The recipe is correct as written, and does not use an entire 14 ounce can of sweetend condensed milk, but rather 10 of the 14 ounces.

      • Marilyn Daigre

        I know that’s why I said god takes care of children and fools. I didn’t read 14 oz. I read condensed milk and used the whole can. my error. but we loved it anyway. not sure what I would have done with an extra 4 oz. of condensed milk anyway. I will make it again with the correct amount and let you know if it made any difference in texture. can’t wait to try the vanilla. i’m not an ice cream lover but even I loved it. gf hubby is. he is over the moon with your recipe and is waiting for the strawberry and vanilla versions. Has anyone tried adding the mini choc chips or crushed peppermint to the vanilla? Just curious. May try it.

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