Go Back

Sweet Summer Blueberry Mousse – Dairy Free

Whip up a beautifully light Blueberry Mousse with this effortlessly simple recipe. It comes together in just 15 minutes (plus a little chill time) and delivers a dreamy, vibrant dessert that feels far fancier than the effort required. Even better, it’s dairy-free, vegan, and gluten-free, making it a sweet treat everyone can enjoy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill 4 hours
Servings: 6 people
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 carton dairy-free heavy whipping cream (such as Silk), well chilled
  • 1 tsp cream of tartar
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2/3 cup freeze-dried blueberry powder (blend 2–3 oz freeze-dried blueberries until finely ground)

Method
 

  1. Grind the freeze-dried blueberries in a small blender (such as a NutriBullet) until they turn into a fine, vibrant powder. Set aside.
  2. In a large mixing bowl, add the chilled dairy-free heavy whipping cream and cream of tartar. Using a hand mixer fitted with a whisk attachment, whip until the mixture becomes light and fluffy and holds soft peaks, much like classic whipped cream.
  3. Add the pinch of salt, powdered sugar, and vanilla extract, and beat again until fully combined and smooth.
  4. Measure the blueberry powder and gently mix it into the whipped cream until the mousse turns a beautiful blueberry purple and the flavour is evenly blended throughout.
  5. Spoon or pipe the mousse into serving glasses or dessert cups, then refrigerate for several hours or overnight to allow it to fully set and develop its silky texture.

Notes

Store any leftovers covered in the refrigerator for up to 4 days.