Frozen Strawberry Mousse

This frozen strawberry mousse is light, smooth, and perfectly sweet—made with just four main ingredients and ready for the freezer in just 20 minutes. It’s perfect to make in bulk and freeze for later.

If you are looking for a non-frozen version of this recipe, try this sweet and creamy strawberry mousse recipe.

Ingredient Notes & Substitutions

• Strawberries: Use ripe, sweet strawberries for the best flavor. Underripe berries can cause the mousse to lack depth. If strawberries aren’t in season, frozen strawberries work well—just make sure they’re fully thawed and well-drained before blending to avoid excess water.
• Sugar: Just use regular white granulated sugar.
• Water: Only a small amount of water is needed to help dissolve the sugar into syrup. Measure it carefully—too much can water down the purée and result in a mousse that doesn’t set as well.
• Heavy Cream: Use cream with at least 30% fat, but 36% or higher is recommended for the best structure and richness. It should be very cold before whipping to ensure it whips properly and holds its shape in the freezer.
• Super Neutrose (optional): This stabilizer helps prevent ice crystals and gives the mousse a smoother, creamier texture once frozen. It’s optional, but I definitely recommend it, as it adds a smoother texture.

Chef Tips

1. Keep Everything Cold – Cream whips best when it’s cold, but so does your equipment. Chill your mixing bowl and whisk for 10 minutes in the freezer before starting. This helps the cream whip faster, hold more air, and maintain more structure.
2. Whip Gradually for Control – Start whipping at medium speed, then increase gradually once the cream begins to thicken. This gives you more control over the texture and helps prevent overwhipping.
3. Stop at Semi-Firm Peaks – You’re looking for peaks that hold their shape but gently fold over at the tip. This is the sweet spot for folding in the purée—any firmer, and the cream becomes harder to incorporate and risks deflating.
4. Don’t Over-Whip – Over-whipped cream turns grainy and stiff, which flattens the mousse’s texture.

Storage and Leftovers

Freezing: Store the mousse in airtight ramekins or containers in the freezer for up to 3 months. For the best texture and flavor, I recommend enjoying it within 1 month.

Serving: Serve straight from the freezer if using super neutrose. If made without it, let the mousse sit at room temperature for 5–10 minutes before serving to soften slightly and improve the texture.

Frequently Asked Questions

Recipes You May Like:

• Apple Crumble
• Bounty Milkshake
• Frozen Yogurt & Raspberries Bars
• Mars Milkshake
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Frozen Strawberry Mousse

Jack Slobodian

A fresh, sweet, and creamy strawberry frozen mousse made with just four main ingredients. This easy recipe is perfect to prepare in advance and freeze in batches.

5 from 7 votes

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Prep Time 18 minutes mins

Cook Time 2 minutes mins

Freezing Time 2 hours hrs

Course Dessert

Cuisine French

Servings 4 People

Calories 155 kcal

Equipment

• Small Ramekins
• Small sauce pan
• Medium mixing bowl
• Chilled large mixing bowl
• Blender
• Electric Whisk
• Fine Sieve

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 9 oz fresh strawberries washed & stems removed
• 2 tbsp / 1 fl oz water
• ⅓ cup / 2 ½ fl oz heavy cream (36% fat), chilled
• 4 tbsp / 2 oz sugar
• ⅓ tsp super neutrose can omit but recommended for the smoothiest texture

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Instructions

 

Make the Sugar Syrup:

• In a small saucepan, combine the water, sugar, and super neutrose (if using).
• Bring to a boil, then turn off the heat and stir until the sugar has dissolved.
• Set aside to cool.

Prepare the Strawberry Purée:

• Blend the strawberries until smooth.
• Pass the purée through a fine sieve into a medium mixing bowl to remove the seeds.
• Stir in the cooled sugar syrup.

Whip the Cream:

• In a chilled large mixing bowl, pour in the cream.
• Using an electric whisk, whip the cream until semi-firm peaks form (see notes).

Fold and Freeze:

• Gently fold the strawberry purée into the whipped cream until fully combined.
• Immediately spoon or pipe the mousse into ramekins.
• Cover and freeze for at least 2 hours.

Serve:

• Serve straight from the freezer after 2 hours.
• If made without super neutrose and frozen longer, let thaw at room temperature for 5–10 minutes before serving.

Notes

• Super Neutrose: This optional stabilizer improves texture and helps prevent ice crystals during freezing, giving the mouse a smoother texture. 
• Semi-Firm Peaks: To test, lift the whisk—peaks should hold their shape but gently curl at the tip.
• Avoid Over-Whipping: Stop as soon as the cream reaches the semi-firm stage. Over-whipping can cause the texture to become grainy and flat.
• Choose the Right Cream: Use heavy cream with at least 30% fat. Cream with lower fat content won’t whip properly.
• Keep Everything Cold: Cold cream, bowls, and beaters help the cream whip more easily. Chill your mixing bowl and whisk attachments in the freezer for 5–10 minutes before starting.
• Strawberries: Use ripe, sweet strawberries for the best flavor.

Nutrition

Calories: 155kcalCarbohydrates: 13gProtein: 1gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gCholesterol: 34mgSodium: 10mgPotassium: 134mgFiber: 1gSugar: 15gVitamin A: 368IUVitamin C: 1225mgCalcium: 17mgIron: 1mg

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