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Milk-Free Frozen Berry Mousse

By KFA Food Bloggers

Frozen berry mousse is a perfect warm weather treat. It is rich and creamy and totally decadent! Use any combination of blueberries, raspberries, and blackberries or adapt to your tastes and what type of berries are available. There are lots of possibilities for using this creamy, dreamy creation. You can freeze it in silicone molds, serve it in individual serving sized containers, layer as a berry parfait, or use it as a filling for a frozen pie.

Milk-Free Frozen Berry Mousse

Makes 8 (1/2 cup) servings
Milk-free, soy-free, peanut-free, gluten-free



12 oz berries, fresh or frozen (see below)

1/4 cup organic cane sugar

Juice and zest of half a lemon

9 oz milk-free whipped topping (such as So Delicious Dairy Free® CocoWhip, regular or light)


Thaw whipped topping in the refrigerator, if frozen, according to package directions.

In a small pot, combine berries, sugar, and lemon juice. Stir to combine.


Place over medium-low heat and bring to a boil stirring frequently. The berries will "pop" as they are heated. Mash them with the back of a spoon as you are stirring to help break them up. Once mixture comes to a boil, continue boiling for 10 minutes. Stir occasionally and continue to mash the berries. Remove from heat.


Optional: If using blackberries or raspberries and you don't want seeds in your mousse, press the mixture through a fine sieve. This is easiest when it is still warm.

Allow berry mixture to cool completely.

Transfer berry mixture to a mixing bowl. Add about 1/2 cup of whipped topping to the berry mixture. You don't need to measure this – just a big scoop. Mix the scoop of whipped topping into the berry mixture to "lighten it up."

Add the remaining whipped topping to the berry mixture. Gently fold it into the mixture until everything is combined.

Gently fill ramekins or silicone molds with the mousse mixture. Freeze at least 4 hours. If making ahead, cover with plastic wrap.

Serve with fresh berries and additional whipped topping if desired.


Berries – Use blueberries, raspberries, blackberries, or any combination. Use fresh or frozen berries.

Containers – Any individual serving-sized containers will work. Some options are ramekins, shaped silicone baking cups such as stars or hearts, small glasses, or stem glasses. If you want to unmold the mousse, use silicone baking cups.

Frozen or not frozen – The mousse can also be served refrigerated. Use ramekins, small dishes, small glasses, or stem glasses. Garnish with fresh berries or cookie crumbs.


Parfait – Layer the mousse with other ingredients such as coarsely crushed cookies, pieces of cake or fresh berries.

Frozen berry mousse pie – Fill a graham cracker crust with the mouse and freeze. Allow to sit at room temperature 10 to 15 minutes before cutting.

Published May 2016, updated April 2021

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Images (6)
  • berries-cooked-mousse-600
  • berries-in-pot-uncooked-600
  • plated-berry-mousse-heart-600
  • plated-frozen-blueberry-mousse-600
  • plated-frozen-blueberry-mousse-title-image
  • 2014_SDCM_CocoWhip_FLAT

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Comments (7)

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Oh this looks so delicious and I bet no one will be able to tell that it's dairy-free.  I've made dirt with the CocoWhip before and it was a hit.  

Love how you can make it festive for the upcoming Memorial Day and July 4th holidays, and use any combo of berries you like.  The idea of making it into a frozen berry pie using graham cracker crust sounds dreamy!  

Katie D
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