While searching for the perfect chocolate coconut ice cream recipe, I came across a combination of ingredients that resulted in a very versatile dessert. This recipe can be used to make either chocolate mousse or chocolate ice cream, depending on your mood. The bonus: it's Paleo and allergy-free!
The key to the creamy texture lies in the use of gelatin. Vegans can substitute agar-agar powder. The gelatin is sprinkled evenly over the water and warmed gently in a saucepan until it is dissolved. Do not stir during this process. You'll know it is dissolved when the mixture becomes more clear, which takes just a couple of minutes.
I then poured the gelatin, along with all the other ingredients, into a blender and combined them until I had a smooth chocolate mixture.
The next step is your choice: if you are in the mood for chocolate mousse, stick the mixture in the fridge for at least 2 hours. After the mixture is chilled, you can scoop the chilled mousse into serving bowls. Another option at this point is to freeze it into ice cream, using an ice cream maker. If you don't have one, you can simply pour it into a freezer-safe container and stick it in the freezer for 4-6 hours. Either way, it's delicious!
Chocolate Coconut Mousse / Ice Cream
- 1 14-oz can coconut cream
- 1/4 c maple syrup (grade B is fine)
- 1/4 c + 2T cocoa
- 1/3 c water
- 2 t powdered gelatin (vegan option: agar-agar powder)
- 1 t vanilla
- Sprinkle gelatin evenly over water in a small saucepan. Heat over medium-low heat, without stirring, until gelatin dissolves.
- Pour the gelatin mixture, along with the coconut cream, maple syrup, cocoa, and vanilla into a blender and blend together until smooth and creamy.
- Mousse option: Refrigerate for 2-4 hours until firm and creamy. Scoop into bowls and serve.
- Ice cream option: Pour mixture into an ice cream maker, following the manufacturer's directions. OR Pour into a freezer-safe container and freeze for 4-6 hours.