Silky Smooth Ice Cream
Silky, melt-in-your-mouth, and Instagram-worthy!
Every summer, I crave chilled desserts. Last year, I tried a caramel cookie-based mousse cake at a café and fell in love with its creamy yet airy texture. After tweaking the recipe at home, I finally perfected this version—crunchy caramel cookie base, rich cream cheese, tangy strawberry crumbs, and a cloud-like mousse layer that melts on your tongue.
The best part? No oven needed—just mix, chill, and enjoy! My friends always say it tastes "like it’s from a bakery!" If you love desserts that are light yet flavorful, this one’s for you.
🔍 Ingredient Breakdown
This cake has three components: cookie base, mousse layer, and decorative cream.
Cookie Base: Caramel crumbs + butter for a crispy, buttery foundation.
Mousse Layer: Cream cheese for richness, whipped cream for fluffiness, gelatin for structure, and strawberry crumbs for a fruity twist.
Decoration: Strawberry cream drizzle for elegance, whipped cream rosettes, and cherries for a photogenic finish.
All ingredients are easy to find, and the method is beginner-friendly!
🍽️Serving Suggestions
Storage: Keep refrigerated; best within 2-3 days.
Pairings: Serve with iced coffee or fruit tea to balance sweetness.
Slicing: Use a hot knife for clean cuts.
Variations: Swap strawberry crumbs for Oreo or mango puree.
❤️ Why You’ll Love It
Easy: No baking—just mix and chill.
Luxurious Texture: Silky mousse + crunchy base, lighter than cheesecake.
Pretty: Pink drizzle and cherries make it picture-perfect.
Crowd-Pleaser: Perfect for parties or afternoon tea.
🥗RECIPE🥗
👉🏻Ingredients list
Base: 100g caramel cookie crumbs｜45g melted butter
Mousse: 250g cream cheese｜40g sugar｜300g heavy cream｜10g gelatin sheets｜50g strawberry cookie crumbs｜60g hot milk
Toppings: 100g heavy cream (50g drizzle + 50g rosettes)｜5g strawberry powder｜8g sugar｜cherries
👩🍳DIRECTIONS:
❶ Mix cookie crumbs with melted butter, press into the mold, and refrigerate.
❷ Blend cream cheese and sugar until smooth.
❸ Mix pre-soaked gelatin sheets with hot milk until dissolved, then combine with the cheese mixture from step 2.
❹ Add heavy cream and cookie crumbs, mix well, then pour over the cookie base in the mold. Refrigerate for about 4 hours before unmolding.
❺ Whip the drizzle ingredients to a flowing yogurt-like consistency and pipe around the cake edges.
❻ Whip the cream flower ingredients and pipe onto the cake, then decorate with cookie crumbs and cherries.
❓ FAQ
Q1: Can I skip strawberry crumbs?
✅ Yes! Use Oreo, cocoa powder, or fresh strawberries.
Q2: Can I use gelatin powder instead of sheets?
✅ Yes, same amount—bloom in cold water first.
Q3: Why isn’t my mousse setting?
✅ Gelatin might not be fully dissolved, or it needs more chilling time (min. 4 hrs).