Skip to main content

Chocolate Mousse Ice Cream #IceCreamSocial


Sue of Palatable Pastime invited us to join her for an ice cream social today. "Join in for a fun posting with frozen treats of any kind, such as ice cream, frozen yogurt, gelato,sorbets, ices, affogatos, malts and shakes, ice cream cakes, ice cream pies, ice cream sandwiches, sundaes, popsicles, what have you," she wrote. 'Tis the season.

Here are the what the other cool gals are bringing to the #IceCreamSocial...

Mine...
"Mom," R commented, "you have never made chocolate ice cream." True. I usually stick to the fruity flavors. So, we fixed that...and he declared it the best chocolate ice cream he'd ever had! As far as the name - Chocolate Mousse - R said that it was just like frozen mousse. He loves mousse.

D disagreed that it was the best ever, but admitted, "It's not too bad, Mommy."

Ingredients
  • 1 C heavy whipping cream
  • 3/4 C organic granulated sugar
  • 3/4 C unsweetened cocoa powder
  • 1 t ground cinnamon
Procedure

Place all of the ingredients in your ice cream maker and process according to your machine. Ours took about 30 minutes to come to a soft, gelato-like texture. Spoon ice cream into a container and freeze for at least an hour before serving. 

Comments

  1. I've never made chocolate ice cream either, definitely time to change that! This looks fantastic.

    ReplyDelete
  2. This ice cream social stuff is going to be very dangerous for my wardrobe. I want to try them all! This looks so chocolaty and good and I love how simple it is!

    ReplyDelete
  3. That looks so devine! Scrumptious!

    ReplyDelete
  4. Perfect recipe...easy peasy and delicious. Love that you added cinnamon.

    ReplyDelete
  5. Sounds delicious. I usually make vanilla so we need to try chocolate.

    ReplyDelete
  6. How many servings of ice cream do you get out of one cup of cream? was it just a taste for each of four people or does it puff up in some way to make more volume than a cup would imply?

    ReplyDelete
    Replies
    1. It does puff up a bit, but I serve this in demitasse cups, so we probably got 8 to 10 servings out of it. It's strong.

      Delete
  7. Ice cream that tastes like frozen mousse sounds really good!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.