Here is a cool-me-off summertime version of our most popular post: sinful chocolate mousse cake. Just like the oven version, it’s full of divine chocolate flavour but it’s even more melt-in-your-mouth amazing. This recipe doesn’t need any extra equipment like an ice cream maker – just a pot and a pan! This chocolate ice cream recipe was inspired by a recipe for “Fudge Ice Pops” published in the Sunday, July 21st edition of Red Deer Life magazine.
Scroll down for the recipe.
Like this? You might also want to try our recipes for:
♥ sinful chocolate mousse cake (the original)
frozen mousse: chocolate ice cream
What you’ll need:
2 ¼ cups milk (we used skim)
2 tablespoons tapioca flour
½ cup unsweetened cocoa powder
2 ounces unsweetened chocolate (chopped)
¼ cup sugar (or more to taste)
1 teaspoon vanilla
¾ cup sweetened condensed milk or sweetened condensed coconut milk
What you’ll do:
In medium sauce pan over medium-high heat, whisk tapioca flour into milk. Add cocoa and whisk together.
Stirring constantly, bring to a boil then turn heat to simmer and cook for five minutes.
Remove from heat and add chocolate, sugar, and vanilla and stir until chocolate is melted and sugar is dissolved.
Add the sweetened condensed milk and stir until incorporated.
Pour into muffin cups, ice cube trays, Popsicle molds, or a square baking pan and freeze.
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada