This Chocolate Mousse Ice Cream Cake has 3 layers of chocolate mousse on an oreo cookie crust. The 1st layer starts with a semi-sweet chocolate mousse, followed by a milk chocolate mousse and finally the white chocolate mousse completes the cake. On top of the cake all 3 types of chocolate are chopped into small chunks.

A sensational dessert or what do you think? Ice cream is something I can eat at all times of the year. So I figured I don’t have to wait until summer to make this fabulous ice cream cake. I love these 3 chocolate flavors especially because they are different in sweetness and therefore great to combine.

Tools & Equipment

2 cake rings 13cm/5-inch
2 strips of acetate 40cm/16-inch
3 medium bowls
Curved spoon
Cutting board
Digital thermometer
Food processor
Handheld mixer
Medium saucepan
Parchment paper
Quarter baking sheet
Sharp knife
Silicone spatula
Small bowl
Stand mixer fitted with the whisk attachment

Recipe Tips

Chocolate: Make sure to pick chocolate with 3-drop standard fluidity. This is essential to get a chocolate mousse with the optimal consistency. Besides, use chocolate of good quality, you will taste the difference.

Heavy Cream: Use heavy cream with a fat content of 35% or less. With a higher fat content, the mousse will be too rich in fat and solid. Beat the 1st part of the heavy cream only until semi-stiff and no more. If the cream is whipped too stiff, you will not be able to fold it in easily and the consistency of the mousse would be ruined.

Temperature: Stick to the temperatures specified in this recipe. These are crucial to achieve an even, well-textured final result.

Ingredients for Chocolate Mousse Ice Cream Cake

Directions – How to Make Chocolate Mousse Ice Cream Cake

Make the Oreo Crust

Place the oreos in a food processor and grind to fine crumbs. There is no need to remove the filling from the oreos. In a small bowl, melt the butter in the microwave. Add the melted butter to the oreo crumbs and pulse until everything is well combined.

Make the Ice Cream Mousse Cake

Place 2 cake rings on a baking sheet lined with parchment paper and line each with a strip of acetate. Spoon half of the oreo mixture into each cake ring and press down to form an even layer. Chill the crust in the fridge for 30 minutes.

In a medium bowl, beat the heavy cream until semi-stiff and divide into 3 portions of 135g each. Keep in the fridge until ready to use. Whisk together egg, egg yolks and sugar in a medium saucepan.

Heat to 60°C/140°F, then transfer it to the bowl of a stand mixer and beat on medium speed until it reaches room temperature, for about 5 minutes. The “pâte à bombe” is done when the mixture reaches an even, fluffy consistency and turns white. Divide into 3 portions.

Split the 2nd part of the heavy cream into 3 portions of 33g each and bring the first portion to a boil. Gradually pour the hot cream over the semi-sweet chocolate chips and stir until you have a nice even consistency. When the temperature of the chocolate emulsion reaches 40-45°C/104-113°F, carefully fold the 1st portion of pâte à bombe into the emulsion.

Take the 1st portion of semi-stiff heavy cream out of the fridge. Fold the chocolate pâte à bombe mixture into the semi-stiff whipped cream. Spread the semi-sweet chocolate mousse evenly over both crusts and chill in the fridge for 30 minutes to let the mousse set.

Repeat the process with the milk chocolate.

Repeat the process with the white chocolate.

Place the sheet with both cakes in the freezer overnight. Chop some semi-sweet, milk and white chocolate. Release the ice cream cakes from the cake rings and remove the strips of acetate. Spread chocolate chunks on top of the ice cream cakes and serve.

Storing and Freezing Instructions

Storage/ Freezing Instructions: Remove the ice cream cake from the freezer just before serving. Store leftovers in an airtight container in the freezer for up to 3 months.

My Summary for Chocolate Mousse Ice Cream Cake

Difficulty: Simple-intermediate. There are a lot of steps when making this cake and it can be a bit challenging.

Texture & Taste: The individual layers are very creamy and the chocolate chips on top add a nice crunch to this cake. Because of the 3 different types of chocolate, this ice cream cake has a different sweetness depending on the layer, which I personally like.

Time: Plan about 10 minutes for making the crust. The crust must then be placed in the fridge for 30 minutes. Making the pâte à bombe takes about 20 minutes. Preparing each mousse takes about 15 minutes, so 45 minutes total. After pouring each mousse into the mold, the cake needs to go into the fridge for 30 minutes to allow the mousse to set. After adding the last mousse, place the cake in the freezer overnight.

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