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Allergy-Friendly Frozen Treats for Everyone!

 

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

plated-frozen-blueberry-mousse-600

Ingredients:

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)

Directions:

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.

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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.

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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.

Variations:

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.

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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

We are sharing this information for your convenience. It is not an endorsement or a guarantee of the product's safety. Always read ingredient labels. Contact the manufacturer, if needed, to confirm the safety for your child.

Kids With Food Allergies (KFA) is a division of the Asthma and Allergy Foundation of America (AAFA). AAFA is the largest and oldest nonprofit patient organization dedicated to asthma and allergies. KFA educates families and communities with practical food allergy management strategies to save lives and improve the quality of life for children and their families. Our online community includes public blogs. To post a comment, you will need to register or sign in.

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Comments (7)

Newest · Oldest · Popular

@HealthyMama Which of these recipes did you end up trying?

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Jen
Karli, 6/10/02, allergic to pn (passed tn challenge 1/14), allergic to penicillins and Omnicef, allergic to cats and dogs, sa's, eczema Shelby, 5/2/04, allergic to Omnicef, sa's, cats, eczema Maggie, 9/21/06, allergic to Omnicef, sa's, eczema Casey, 2/14/11, eczema

 

 

 Checkout 51, a coupon/rebate site has a savings special available for So Delicious products! Just in time to try out this recipe! 

Cynthia

DD - 18 corn and apple, peanut, oat and soy 

Me - Avoiding celery in processed foods after RXN to celery

Learn the basics of food allergy management with KFA's online course - Enroll Today!

Hey, if anyone tries out these yummy looking recipes, why not let us know over in the Food and Cooking Forum how it turned out and what sort of reviews it got? 

Cynthia

DD - 18 corn and apple, peanut, oat and soy 

Me - Avoiding celery in processed foods after RXN to celery

Learn the basics of food allergy management with KFA's online course - Enroll Today!

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!  

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Katie   
Penny, 4/2013, allergic to kiwi, eggs, peanuts, hazelnut, pineapple (numerous environmental allergies) (outgrew allergies to squash & lamb 8/2014; dairy & soy 10/2014)  |  Benji, 7/2017, allergic to eggs (dog allergy)

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