Chocolate Mousse-like Ice Cream recipe
|Prep time||20 minutes|
|Cook time||4 hours|
|Total time||4 hours, 20 minutes|
|Allergy list||Egg, Milk|
|Misc||Freezable, Serve Cold|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 4 eggs (separated)
- 1 tablespoon arrowroot (for ice cream mix)
- 1 teaspoon arrowroot (for egg whites)
- ½ cup pure maple syrup (I recommend Grade B)
- 1 tablespoon vanilla extract
- 1 ½ tablespoons cocoa powder (you can add as much as 2 tablespoons but I like the chocolate more subtle)
- 3 cups heavy cream (coconut milk works ok too)
- 1 teaspoon chocolate extract (not necessary but adds a little umpf!)
This recipe uses raw egg yolks and whites. In order to assure that you are safe use only eggs sourced from a reliable pastured egg farmer. This means most if not all grocery store eggs are out. Most grocery store eggs come from chickens that never see the light of day. That includes many that are labeled cage free/organic as they are out of the cage but not necessarily out in the sun.
In a mixer add separated egg whites and 1 teaspoon of arrowroot. Whip on low and gradually increase speed. Allow whites to get stiff peaks.
While whites are fluffing, in a separate bowl add egg yolks, 1 tablespoon arrowroot, maple syrup, cocoa powder, and extracts. Whisk until smooth.
Add in the 3 cups of heavy cream and mix well.
When whites are stiff, fold into the liquid mixture.
Add to ice cream machine (I use a KitchenAid ice cream attachment and it was one of the best investments I made in my kitchen!). When mostly solid add to a container and freeze to harden a little more before serving (maybe 4 hours or so).
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