1, different definitions

Ice cream: Ice cream is a kind of volume-expanding frozen food made of drinking water, milk, milk powder, cream (or vegetable oil) and sugar with appropriate food additives through mixing, sterilization, homogenization, aging, freezing and hardening.

Mousse: Mousse's English is Mu Si, which is an egg custard dessert. You can eat it directly or make a cake sandwich. Usually, cream and coagulant are added to create a thick and frozen effect. Mousse is transliterated from French.

2. The development is different.

Ice cream: Ice cream is an attractive and delicious frozen dairy product. Nearly 800 years ago, ice cream originated in China.

In the Yuan Dynasty, a shrewd grocer had a whim. He tried to add some honey, milk and pearl powder to the ice. As a result, he made the earliest ice cream in the world.

Mousse: Mousse cake first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the cream to stabilize it and improve its structure, taste and flavor. After freezing, it tastes endless and becomes the best in the cake. Mousse, like pudding, is a dessert, softer than pudding and melts in the mouth.

3. Different raw materials

Ice cream: ice, snow, milk, cream, yogurt, egg yolk, pancake crisp tube, sugar.

Mu Si: Animal glue, mousse powder, mascarpone cheese, cream, coffee wine, coffee, cocoa powder, fresh fruit.