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slice of Frozen Irish Cream Mousse Cake
Recipe

Frozen Irish Cream Mousse Cake

  • Author: Lindsay
  • Prep Time: 6 hours
  • Cook Time: 0 minutes
  • Total Time: 6 hours
  • Yield: 10-12 Slices
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

This Frozen Irish Cream Mousse Cake is completely no bake, incredibly smooth and so creamy! The flavor of the Irish Cream is spot on, and with the chocolate, I am in love!


Ingredients

CRUST

  • 14 oz package Oreos, ground into crumbs
  • 6 tbsp unsalted butter, melted

IRISH CREAM ICE CREAM

  • 1 1/2 cups heavy whipping cream, cold
  • 3/4 cup powdered sugar
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/3 cup Irish Cream Liquor
  • 1 tsp vanilla extract

CHOCOLATE MOUSSE

  • 1 1/2 cups heavy whipping cream, cold
  • 1 tbsp (15 ml) Irish Cream Liquor
  • 1/2 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder

WHIPPED CREAM TOPPING

  • 3/4 cup heavy whipping cream, cold
  • 1 tbsp Irish Cream Liquor
  • 6 tbsp powdered sugar
  • Chocolate sauce, optional

Instructions

1. Line the bottom of a 9 inch springform pan with aluminum foil, wrapping it around the removable bottom of the pan.
2. To make the crust, combine the melted butter and Oreo crumbs and stir until combined.
3. Add the crumb mixture to the springform pan and press into the bottom in an even layer. Set aside.
4. To make the ice cream, whip the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Set whipped cream aside.
5. Beat cream cheese on medium-high speed for 2-3 minutes until light and fluffy.
6. Slowly add the sugar to the cream cheese while mixing.
7. Add the Irish Cream Liquor and vanilla extract and beat until smooth and creamy, scraping down the sides to make sure everything is well combined.
8. Fold the whipped cream into the cream cheese mixture until well combined.
9. Spread the ice cream evenly into the crust, then set in the freezer.
10. To make the mousse layer, whip the heavy whipping cream, Irish Cream Liquor, powdered sugar and cocoa powder on high speed until stiff peaks form.
11. Spread the mousse into an even layer on top of the ice cream.
12. Cover the cake and freeze until firm, 4-6 hours.
13. Remove the cake from the springform pan.
14. To make the whipped cream topping, whip the heavy whipping cream, Irish Cream Liquor and powdered sugar on high speed until stiff peaks form.
15. Pipe the whipped cream around the outer edge of the cake. I used Ateco tip 844, but Wilton 2D or 1M would work as well.
16. Drizzle the cake with chocolate sauce, then freeze until ready to serve. Allow cake to sit out for about 15 minutes before serving.


Nutrition

  • Serving Size: 1 Slice
  • Calories: 492
  • Sugar: 31.8 g
  • Sodium: 108.5 mg
  • Fat: 36.6 g
  • Carbohydrates: 35.3 g
  • Protein: 4 g
  • Cholesterol: 109.5 mg

Keywords: mousse cake, chocolate mousse cake recipe, mousse cake, no bake cake, no bake dessert recipe, no bake dessert, chocolate mousse recipe