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Melted Ice Cream Chocolate Mousse

Melted Ice Cream Chocolate Mousse

A quick and easy recipe for chocolate mousse using melted vanilla ice cream.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 1 hour 30 minutes
Servings 6


  • 230 grams premium ice cream 1 cup
  • 1 tablespoon unsweetened cocoa powder
  • 6 oz chopped bittersweet chocolate or 1 cup chocolate chips (170 grams)
  • 3 large pasteurized egg whites or the equivalent egg whites from a carton (96 grams)
  • 1 pinch salt
  • 1/2 cup heavy cream or half a tub (about 1 3/4 cups) of Cool Whip**


  • Melt the ice cream over gentle heat in a large saucepan. Add the cocoa powder and whisk until smooth and warm.
  • When the ice cream mixture is hot, add the chopped chocolate and stir until smooth. Let cool to lukewarm.
  • With an electric mixer, beat the egg whites with the salt until they hold stiff peaks. Whisk about a third of the egg whites into the chocolate mixture to lighten, then gently fold in remaining egg whites.
  • Beat the cream until is just starts to hold its shape, then fold into the cooled egg/chocolate mixture. Alternatively, skip the cream and fold in a little over half a tub (5 oz/2 cups) whipped topping.
  • Divide among serving bowls and chill for an hour and a half or until stiff. If you want to pipe it, chill just long enough for it to stiffen, then pipe it out of a large piping bag with tip.


1/2 cup of heavy cream whips up to around 1 cup of heavy cream and weighs 4 oz.  If you are substituting whipped topping, it's best to go with the equivalent weight, so 4 oz/114 grams of whipped topping is about 1 3/4 cup.  The whipped topping is sweeter, lighter and fluffier than the whipped cream, so the mousse will be lighter.