Chocolate Mousse Pie Ice Cream

4 servings Prep: 20 m Cook: PT0M Total: 24 h 20 m Intermediate
Chocolate mousse pie became a signature dessert in upscale New Orleans restaurants, representing the sophisticated French influence on Creole cuisine. This silky ice cream version captures that elegant mousse texture with rich cocoa powder, cream cheese, chocolate wafer crumbs, and mini chocolate chips. The protein shake base creates an incredibly smooth, airy texture that satisfied the Creole appetite for both elegance and indulgence.

Ingredients

  • 1 3/4 cups vanilla protein shake or whole milk
  • 1/4 tsp xanthan gum
  • 1 tbsp real sugar + 2 tbsp monk fruit/erythritol
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp cream cheese, softened
  • 1/4 cup chocolate wafer crumbs
  • 2 tbsp mini chocolate chips

Step-by-Step Instructions

  1. Mix sweetener blend, xanthan gum, and cocoa powder together thoroughly in a pint-sized container to prevent lumps.
  2. In a blender, combine the protein shake (or milk) with vanilla extract and softened cream cheese. Blend until completely smooth with no cream cheese lumps remaining.
  3. Pour the blended mixture into the container with the dry ingredients and stir well to combine. Cover tightly.
  4. Freeze for 24 hours minimum until the mixture is completely solid throughout.
  5. Process the frozen mixture on LITE ICE CREAM setting in your ice cream maker. If the mixture seems too thick to process smoothly, add 1-2 tbsp of liquid (milk or protein shake) and re-spin.
  6. During the final minute of processing, add the chocolate wafer crumbs and mini chocolate chips, allowing them to mix throughout the ice cream.
  7. Serve immediately for soft-serve texture, or transfer to a freezer-safe container and freeze for 2-3 hours for a firmer consistency.

Common Problems and Solutions

Q: Why is my ice cream grainy or icy instead of smooth?

A: Make sure the cream cheese is completely softened before blending, and blend until absolutely smooth. The xanthan gum helps prevent ice crystals, but it must be thoroughly mixed with the dry ingredients first. Also ensure your mixture is frozen completely solid before processing.

Q: Can I use regular milk instead of protein shake?

A: Yes, whole milk works fine and creates a more traditional ice cream texture. The protein shake adds extra creaminess and body, but milk with the cream cheese will still give you excellent results.

Q: My ice cream maker is struggling to process the frozen mixture - what do I do?

A: The mixture should be very hard after 24 hours of freezing. Let it sit at room temperature for 5-10 minutes to soften slightly, or add 1-2 tablespoons of liquid as mentioned in the recipe and re-spin.

Tips and Techniques

Make sure that cream cheese is really soft - cold cream cheese will give you lumps nobody wants in their elegant dessert!

Ingredient Substitutions

  • vanilla protein shake: whole milk or half-and-half
  • monk fruit/erythritol blend: all regular sugar (use 3 tbsp total)
  • chocolate wafer crumbs: crushed chocolate graham crackers or Oreo cookie crumbs

Equipment Needed

  • ice cream maker with "Lite Ice Cream" setting
  • blender
  • pint-sized freezer-safe container with lid
  • measuring cups and spoons

Historical Context

Chocolate mousse pie became a signature dessert in upscale New Orleans restaurants, representing the sophisticated French influence on Creole cuisine. The silky, airy texture of mousse paired with rich chocolate satisfied the Creole appetite for both elegance and indulgence. This dessert embodies the Creole philosophy of transforming simple ingredients into something luxurious through technique and presentation, making every meal feel like a special occasion.