Frozen Irish Cream Mousse Cake

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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!

Irish Cream Mousse Cake

I am so excited to share today’s recipe with you! Not just because it’s delicious and you definitely need to make it, but because it’s from my friend Julianne’s cookbook, No Bake Treats. You see, Julianne is not only my best blogging friend (BBF, if you will), she’s also a wonderful friend – period. From the moment we met we just got each other. She’s one of the most thoughtful people I know.

When I started my cookbook journey a little over a year ago, she was obviously one of the first people I told. A few short weeks later, she got an email from the same publisher and began working on her own cookbook as well. Of course being the thoughtful friend she is, she was all, “But this is your time, I don’t want to interfere” and I was all, “Um, are you kidding? This will be AWESOME! We can go through the craziness together! LET’S DO THIS!”

So obviously we did. And now her cookbook is HERE! You guys we talked/texted weekly, if not daily, during the process of our books and getting her book in the mail was so, so cool. I know how hard she worked and it was legit. And now the hard work has paid off because not only is this cookbook beautiful, but it’s full of amazing recipes! It’s everything I knew it’d be and more.

You know I love my no bake desserts and she’s got no bake cheesecakes, pies, layered desserts and icebox cakes, tarts, ice cream and frozen treats, cookies and bars, AND puddings and parfaits! Would you have ever thought you could all of those things as no bake recipes in one great cookbook? I mean who’s excited? I know I am. 🙂

I’ve already tried this recipe and her Birthday Cake Lasagna (because, duh) and they are both so delicious. The flavors are perfection. I can’t wait to try the Banana Cream Pudding Cheesecake, Blueberry Crumble Cheesecake, Bourbon Butterscotch Pie, Raspberry Margarita Cream Tart and Cinnamon Crunch Bars – just to name a few. There are 80 different recipes to choose from, so it’s hard to narrow it down.

Ok now that I’ve gushed over this cookbook like mad (and it’s totally worthy of every word), let’s gush over this Frozen Irish Cream Mousse Cake. 😉

I was pretty pumped to try this recipe from her cookbook – No Bake Treats. I’ve got several of my own Irish Cream-filled recipes on the blog so we all know it’s a flavor I’m a fan of. I love how this cake has two fun layers to it – an Irish Cream ice cream layer and a chocolate Irish Cream mousse layer. A double dose of Irish Cream and a bit of chocolate!

Both layers were such that I was moaning to myself as I tasted them while making it. They are silky smooth and combine wonderfully. With the Oreo crust, it’s a total party in a pan and in your mouth. I couldn’t eat it fast enough. And being that it’s no bake, it’s super easy to make. You could easily make it ahead too.

So I hope you’ll join me in sending a huge congratulations to Julianne on her No Bake Treats cookbook! Let’s celebrate with this awesome cake and by hopping over to get the cookbook – No Bake Treats. I know you’ll love it! 🙂

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Recipe

Frozen Irish Cream Mousse Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• 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

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Description

This no bake Frozen Irish Cream Mousse Cake sits on an Oreo crust and is incredibly smooth and creamy! Every layer of ice cream, mousse and whipped topping have the sweet chocolate and vanilla flavors of Irish cream.

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Ingredients

Crust

• 1 (14 oz) package Oreos, ground into crumbs
• 6 tbsp unsalted butter, melted

Irish Cream Ice Cream

• 1 1/2 cups (360ml) heavy whipping cream, cold
• 3/4 cup (86g) powdered sugar
• 8 oz (226g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 1/3 cup (80ml) Irish cream liqueur, I used Baileys
• 1 tsp vanilla extract

Chocolate Mousse

• 1 1/2 cups (360ml) heavy whipping cream, cold
• 1 tbsp (15ml) Irish cream liqueur
• 1/2 cup (57g) powdered sugar
• 2 tbsp (14g) unsweetened cocoa powder

Whipped Cream Topping

• 3/4 cup (180ml) heavy whipping cream, cold
• 1 tbsp (15ml) Irish cream liqueur
• 6 tbsp (43g) powdered sugar
• Chocolate sauce, optional

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Instructions

Make the Crust

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.

Make the Ice Cream Layer

1. Whip the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Set whipped cream aside.
2. Beat cream cheese on medium-high speed for 2-3 minutes until light and fluffy.
3. Slowly add the sugar to the cream cheese while mixing.
4. Add the Irish cream liqueur and vanilla extract and beat until smooth and creamy, scraping down the sides to make sure everything is well combined.
5. Fold the whipped cream into the cream cheese mixture until well combined.
6. Spread the ice cream evenly into the pan over the crust, then set in the freezer.

Make the Mousse Layer

1. Whip the heavy whipping cream, Irish cream liqueur, powdered sugar and cocoa powder on high speed until stiff peaks form.
2. Spread the mousse into an even layer on top of the ice cream.
3. Cover the cake and freeze until firm, 4-6 hours or overnight.

Finish Off the Cake

1. Once cake has set, remove it from the springform pan and place it on a serving plate.
2. Make the whipped cream topping by beating the heavy whipping cream, Irish cream liqueur and powdered sugar on high speed until stiff peaks form.
3. Put the whipped cream in a piping bag fitted with a closed star tip. I used Ateco tip 844, but Wilton 2D or 1M would work as well. Pipe the whipped cream around the outer edge of the cake. 
4. Drizzle the cake with chocolate sauce and chocolate sprinkles if desired. Then freeze until ready to serve. Allow cake to sit out for about 15 minutes before serving.
5. Will keep up to 3 months in the freezer. 

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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

Enjoy!

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