Frozen Soufflés Recipe

Because you can make them a day ahead, these frozen soufflés are ideal to complement a fuss-free holiday dessert. They are out of this world delicious with their ultra-silky texture and pure lime taste, and no danger of them sinking too fast like baked soufflés!

by Nina L. Palmer

Nina L. Palmer

Nina Palmer is a recipe developer and editor for Eatwell101 since 2013. She is passionate about food and culture and specializes in sweet recipes, desserts, baking, as well as developing editorial content.

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Updated Nov 26, 2025

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Ingredients list for the frozen soufflés recipe

• 1 cup water
• 1 cup sugar
• 6 large egg whites, at room temperature
• 2 cups chilled heavy cream
• 1 teaspoon grated lime zest, plus for garnish
• 1/4 teaspoon pure vanilla extract

Directions

1. Wrap a collar of parchment paper around the ramekins to extend 2 to 3 inches above the rim and secure with kitchen string or bits of masking tape. Alternatively, you can use small ring molds mounted on top of the ramekins. Set aside.

2. Cook sugar in a small heavy saucepan over low heat, stirring, until sugar has dissolved. Boil, without stirring, washing down any sugar crystals from the side of the pan with a pastry brush dipped in cold water, until the syrup registers 238°F (115°C), about 10 minutes.

3. Beat egg whites until stiff. While continuing to beat, gradually pour hot syrup in a thin stream down the side of the bowl into the egg whites, try not to touch the beater, or it will spill and harden.  Then continue to beat on medium-low until the egg whites have cooled to room temperature, about 5 minutes.

4. Whip heavy cream with vanilla extract and lime zest in a chilled stainless steel bowl using cleaned beaters until it holds soft peaks.

5. Fold whipped cream into the beaten egg whites gently, then spoon into soufflé ramekins, smoothing the top. Cover the surface to contact with plastic wrap and freeze until firm, at least 8 hours.

6. Let the soufflés stand at room temperature to soften slightly before serving, about 2 minutes. Remove the collar and dust tops with grated lime zest before serving.

Note: Make sure you use full-fat heavy cream, very cold out of the refrigerator; otherwise, there’s a risk the whipped cream won’t stand very well. You can put the stainless steel bowl and the beaters in the freezer for 10 minutes beforehand.

Photo credit: © Eatwell101.com

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