Summary

The undefined website provides a recipe for a Healthy French Silk Ice Cream that combines a rich chocolate base with a fluffy vanilla mousse, offering a gluten-free and healthier alternative to traditional ice cream for under $10.

Abstract

The recipe for Healthy French Silk Ice Cream on the undefined website is a twist on the classic American dessert, transforming the concept of a French silk pie into a frozen treat. It features a creamy chocolate ice cream base made with bananas, honey, almond milk, and high-quality cocoa powder, swirled with a homemade vanilla mousse containing cream cheese and heavy cream. This dessert is designed to be simple yet decadent, suitable for special occasions or everyday enjoyment. The ice cream is naturally gluten-free and uses sugar-free semisweet and dark chocolate, with the recipe emphasizing the importance of using a high-quality brand like Lily's for the best results. The detailed instructions guide the reader through the process of creating the ice cream and mousse, followed by the careful layering and swirling of the two components to achieve the signature French silk texture. The website also provides tips on storing the ice cream and the rationale behind certain ingredient choices, such as using chopped chocolate bars instead of chips for better meltability and eating experience.

Opinions

The author expresses a preference for using raw honey as a sweetener due to its perfect texture and health benefits.
The recipe is praised for its simplicity and the fact that it does not require a traditional custard base, which can be time-consuming.
The use of both heavy cream and unsweetened almond milk is recommended for achieving the ideal creamy texture without excess sugar.
The creator of the recipe has a clear admiration for the original French silk pie, despite its American origins, and aims to capture its essence in ice cream form.
There is an emphasis on the quality of ingredients, particularly the choice of chocolate, to ensure the best flavor and texture in the final product.
The author suggests that the texture of the ice cream, with its combination of rich chocolate and light vanilla mousse, is a standout feature that makes this recipe a favorite.

Homemade Healthy French Silk Ice Cream for Under $10

Despite the name, this Healthy French Silk Ice Cream is an American classic but with a twist. Instead of a pie, it is a rich chocolate ice cream with a French style creamy base that is swirled with a fluffy vanilla mousse to create this delicious homemade French silk ice cream.

It’s one of our favorite ice creams ever and it’s perfect for special occasions, holidays like Thanksgiving Christmas, Easter, Ice Cream Day, and Mother’s Day, or just because! This French silk ice cream is naturally gluten-free just like all my recipes. It’s also super simple!

WHY YOU’RE GOING TO LOVE THIS HEALTHY FRENCH SILK ICE CREAM

This ice cream recipe is based on the delicious original French silk pie. Did you know this pie is not really French? It was actually invented by a bright woman named Mrs. Kendall (Betty) Cooper in Maryland. In 1951, she won the “Best in Class — Pie” in the Pillsbury Bake-Off with a $1,000 prize. No one is sure why Betty gave her pie the French name but perhaps it’s because of the mousse-like quality of the filling and it’s silky texture.

The amazing textures — We’ll be swirling together a rich, creamy chocolate ice cream with a lighter, fluffier vanilla mousse to create two distinct ice cream flavors and textures that complement each other in this French silk ice cream.

Banana base — Sometimes an ice cream recipe is great because it doesn’t need a fancy custard base, and this French silk ice cream recipe is amazing because it’s one of those recipes. Taking the time to make a French style ice cream is well worth the super creamy and rich results.

HEALTHY FRENCH SILK ICE CREAM INGREDIENTS

Bananas — These create the base for our ice cream. We’ll blend the bananas together with our other ingredients.
Honey — For sweetness and texture, plain, raw honey is the perfect choice.
Unsweetened Almond Milk — This adds bulk and aids in getting the perfect creamy texture.
Cocoa Powder — Use a high quality unsweetened cocoa powder for the best chocolate flavor.
Sea Salt — A bit of sea salt enhances the flavor of the chocolate and the vanilla, along with some benefits.
Sugar-Free Semisweet & Dark Chocolate — Chop the chocolate roughly. We’ll use some of it for the ice cream base, and some for texture in the ice cream. My favorite brand to buy from is Lily’s.
Heavy Cream — A mix of both heavy cream and unsweetened almond milk is what gives us the perfect creamy texture without all the sugar.
Vanilla Extract — A nice, high quality pure vanilla extract will give tons of warm vanilla flavor.
Cream Cheese — This is the base of our vanilla mouse swirl, so creamy and rich.

If you have any questions about the ingredients in this French silk ice cream recipe, please leave a comment below.

HOW TO MAKE HEALTHY FRENCH SILK ICE CREAM

Add the unsweetened almond milk, cocoa powder, and sea salt to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
In a food processor, mix together the bananas and vanilla until smooth. Add about ½ cup of the hot milk to the banana and honey mixture and mix constantly until combined.
Add ⅓ cup of the chopped chocolate, reserving the rest for later. Combine until melted into banana mixture. Then add the heavy cream and vanilla extract and mix to combine. Do not empty mixture into bowl but cover food processor container with plastic wrap and refrigerate for at least three hours.
To make the vanilla mousse, add the softened cream cheese and honey to a small bowl. Beat until smooth. Add the vanilla extract and mix until combined. Then add the cold heavy cream and beat until light and fluffy. Refrigerate until ready to use.
Add the remaining chopped chocolate and mix in food processor until evenly distributed.
Spoon half of the chocolate ice cream into a shallow container or loaf pan. Dollop half of the vanilla mousse on top of the chocolate and use a knife or skewer to lightly swirl it into the ice cream. Repeat with remaining ice cream and vanilla mousse. Top with additional chocolate chunks if you’d like.
Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours or until solid. Let sit at room temperature for about 5 minutes before serving.

HOW TO STORE HEALTHY FRENCH SILK ICE CREAM

Store this French Silk ice cream in the freezer in an airtight container (we really like these reusable ice cream containers) with a piece of parchment paper or wax paper pressed on top for up to one month.

FOR THE FRENCH SILK ICE CREAM:

¾ cup honey

1 ½ cups almond milk, unsweetened

2 tbsp unsweetened cocoa powder

⅔ cup mix of semi-sweet and dark chocolate bars, roughly chopped

4 bananas

1 tsp vanilla extract

1 ½ cups heavy cream

FOR THE VANILLA MOUSSE SWIRL:

2 oz cream cheese, softened

¼ cup honey

½ cup heavy cream

1 tsp vanilla extract

INSTRUCTIONS:

1 In a food processor or blender, combine together the bananas and honey until smooth.

2 Add the almond milk, cocoa powder, and salt to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.

3 Add about ½ cup of the hot milk to the banana and honey mixture and blend until combined.

4 Add ⅓ cup of the chopped chocolate, reserving the rest for later. Blend until melted.

5 Add the heavy cream and vanilla extract and blend to combine.

6 Pour only half of ice cream mixture into freezer safe container. Chill in fridge while making mousse.

7 To make the vanilla mousse, add the softened cream cheese and honey to a small bowl. Beat until smooth.

8 Add the vanilla extract and mix until combined.

9 Add the cold heavy cream and beat until light and fluffy, about 2–3 minutes.

10 Add the remaining chopped chocolate on top of ice cream.

11 Dollop half of the vanilla mousse on top of the chocolate and use a knife or skewer to lightly swirl it into the ice cream. Repeat with remaining ice cream and vanilla mousse. Top with additional chocolate chunks if you’d like.

12 Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

NOTES:

13 You want to chop the chocolate so that it’s the size of small chunks. You don’t want the chocolate chunks to be too large because when you get a bite it will be too hard to eat.

14 I prefer to use a chocolate bar that I have chopped myself instead of chocolate chips or chocolate chunks because it will melt much easier and smoother. Also, when the chunks get stirred into the ice cream later I like the varied size for eating.