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Frozen Noir

Frozen Noir is a rich, elegant frozen treat where the smoothness of a chocolate-based mixture blends with vanilla and a hint of rum for a perfectly creamy bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine International
Servings 6 popsicles

Equipment

  • 1 popsicle molds

Ingredients
  

Base:

  • 200 ml full-fat coconut milk (from a can, well-shaken)
  • 100 ml plant-based milk (oat, soy, or almond)
  • 80 g dark chocolate (70%)
  • 3 tablespoons unsweetened peanut butter
  • 2 tablespoons maple syrup (or more, to taste)
  • 1 tablespoon dark rum (or other neutral alcohol)
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Optional coating: chocolate & chopped nuts

  • 200 g dark chocolate (at least 70%)
  • 1 tablespoon neutral oil (sunflower, grapeseed, or mild canola)
  • 35 g chopped walnuts or almonds

Instructions
 

Prepare the chocolate base:

  • In a small saucepan, gently heat the coconut milk and dark chocolate pieces over low heat. Stir continuously until the chocolate has melted and the mixture is smooth.
  • Remove from heat and let cool for 5 to 10 minutes to avoid overheating the next ingredients.

Add the remaining ingredients:

  • Add the plant milk, then add the peanut butter gradually, maple syrup, rum, vanilla, and salt.
  • Blend thoroughly (2 to 3 minutes) using a blender or immersion blender until the texture is perfectly smooth and glossy.
  • Taste and adjust sweetness if needed.

Prepare the popsicles:

  • Insert the sticks into the molds, then pour the mixture into each cavity.
  • Place in the freezer for at least 6 hours (preferably overnight).

Prepare the coating:

  • Melt the dark chocolate in a double boiler over low heat. Once fully melted, stir in the neutral oil.
  • Add the chopped nuts and mix well.
  • Let the mixture cool slightly (around 30–32°C) before using.

Coat the popsicles:

  • Remove the frozen popsicles from the freezer. Dip them quickly into the chocolate coating (or spoon the chocolate over). The coating will harden within seconds.
  • Place the coated popsicles on a baking sheet lined with parchment paper.

Freeze again:

  • Return the popsicles to the freezer for 15 to 30 minutes to fully set the coating.
  • Store in an airtight container in the freezer.
Keyword Ice cream
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A recipe proposed by Maison Marmite