Dark Chocolate Mousse Ice Cream

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I asked Dave if he wanted date balls or ice cream for dessert. He said date balls. I don’t know why I even asked because I wanted ice cream. But I started making the date balls anyway, my fault for asking to begin with. Well luckily for me my food processor wasn’t blending them very well. They were too thick I guess. So I decided to just roll with it and turn it into the ice cream I secretly wanted.

It resulted in a completely no sugar added dark chocolate ice cream. And by no sugar added, I mean no stevia, sugar, honey, etc. The ice cream was sweetened only by dates. The ice cream has 4 ingredients and has the best light, mousse like texture.  I churned it for a really long time to get it to double in volume. And the nutritional stats are seriously unbelievable.

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And I’ll let the pictures speak for how amazing it turned out!

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I did not have to feel remotely guilty letting my babies feast on milk and dates.

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Good thing summer is upon us so there will be many hot days where I will have an excuse to make this ice cream! And with a little unsweetened coconut on top, it can’t be beat!

Dark Chocolate Mousse Ice Cream:

8 servings (1/2 cup)

2.5 cups milk*

9 dates

3 Tbs dark chocolate cocoa

1/2 tsp vanilla extract

Heat 1/2 cup milk until almost boiling in a microwave safe bowl or stovetop.

Place milk in magic bullet or small food processor along with the dates. Blend until dates are chopped.

Let it sit for a couple minutes, if needed, to let the dates soften in the warm milk. Then blend again until dates are fully pureed with the milk.

Add cocoa powder and vanilla and blend.

Add  the rest of the milk and let it sit in the refrigerator until chilled. You can let it sit overnight if you want to make it the day before too.

Pour into the ice cream maker and let it churn for 30-45 minutes until its about doubled in size.

Serve immediately.

*I use skim milk because we eat it all in one night. If you plan to eat part of it and freeze the rest, I suggest using whole milk or half and half. If you eat it straight from the ice cream maker though, I honestly can’t tell the different between using skim milk or one with fat. But the fat helps it not get too icy when left in the freezer. So personally I suggest using skim milk and cutting the recipe in half if you don’t have 4 people to serve. So use 1.25 cups skim, 4 or 5 dates, 1.5 tbs cocoa, and 1/4 tsp vanilla. Or just make the whole recipe and only pour half into the ice cream maker, letting the rest sit in the frigde to use the next day.

The nutritional stats are for a standard serving of ice cream, 1/2 cup. But honestly, who eats 1/2 cup ice cream? If you’ve ever actually measured it out, I think you’d be shocked! Each one of my kids had a little over 1 serving, I had 2.5, and Dave 3.5 roughly. But who cares when the stats look like this…

Nutritional Information:

Calories: 57

Fat: 0 g

Sodium: 33 mg (1%)

Carbohydrates: 12 g

Fiber: 1.5 g

Sugar: 10 g

Protein: 3.2 g

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9 responses »

  1. Who cares about the stats when you have pictures like that of those beautiful girls?:)…Cassidy is hilarious!!!…that child has a smile like no other!!…I cannot wait to try this…gotta get my cuisianrt thing in the freezer…it is that time of year…do you use fresh dates?…

  2. Hi Lindsay! My mom gave me the link to your blog — it’s great! I am definitely going to have to try some of your recipes, especially after my mom raved about them after her last visit. Seriously, she was so impressed by how yummy everything was!

    Is Dave down with the all organic thing? I’ve started to do a lot more organic shopping, and Brian just doesn’t buy any of it. He’s such a pain haha. Next time we see you, you’ll have to try to convince him it’s worth it. I especially don’t want to feed our some-day-kiddos the crappy food he eats (eggos, bagel bites, taco seasoning… yuck!)

    Anyway, love the blog. Can’t wait to try some of your recipes.

    • Dave is certainly on board but he is kind of along for the ride. If someone put an oreo in front of him he would still eat it but he appreciates me making all unprocessed whole foods. He actually ate lunch at the chow hall recently which is all processed food and he said he felt terrible afterwards, just blah feeling. So he came home and thanked me that day for the way I feed us. Organic is more expensive but we feel its worth it, like you said, especially for the growing babies. Just things like did you know they put arsenic in non-organic chickens feed? It makes them grow faster and have pinker meat making it more attractive to the consumer. They don’t have to label the hormones they add into their food, they just cant inject it directly into the chicken. The non-organic chicken from being born to on your plate is only 6 weeks because of all the crap they give it to have it grow. Dave works with someone who raises them and he said they have heart attacks often because their bodies cant support the rapid growth. It takes organic chickens at least 5 months to grow to the same size. But yeah, I could go on forever so I’ll work on Brian next time we see him :).

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