Mud Slide Ice Cream Cake
Indulge in the ultimate dessert experience with this Mud Slide Ice Cream Cake, a no-bake masterpiece that layers rich coffee and chocolate ice creams over a dreamy chocolate cookie crust. Perfect for any occasion, this luscious frozen treat is topped with a pillowy layer of homemade whipped cream, a drizzle of decadent chocolate syrup, and a sprinkle of mini chocolate chips for added texture and flair. Ideal for coffee and chocolate lovers alike, the cake is easy to assemble with minimal prep time, making it a show-stopping dessert that tastes as good as it looks. Whether you're hosting a summer party or satisfying a sweet tooth, this ice cream cake promises to be the star of your dessert table.
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreos)
- 4 tablespoons Unsalted butter, melted
- 4 cups Coffee ice cream, softened
- 4 cups Chocolate ice cream, softened
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 cup Chocolate syrup or hot fudge sauce
- 1 teaspoon Instant coffee granules (optional)
- 0.25 cup Mini chocolate chips (optional, for topping)
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed. Alternatively, place them in a resealable bag and crush with a rolling pin until crumbs form.
In a medium bowl, mix the cookie crumbs with the melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Freeze for 10 minutes to set.
Spread the softened coffee ice cream evenly over the cookie crust. Use a spatula to smooth the surface. Freeze for 20 minutes until firm.
Spread the softened chocolate ice cream evenly over the layer of coffee ice cream. Smooth the surface and freeze for 20-30 minutes until completely firm.
In a large bowl, whip the heavy cream and powdered sugar together using an electric mixer until stiff peaks form. If desired, fold in the instant coffee granules for an extra mocha flavor.
Spread the whipped cream evenly over the top of the chocolate ice cream layer. Freeze the cake for at least 4 hours or overnight to fully set.
Before serving, drizzle the top with chocolate syrup or hot fudge sauce and sprinkle with mini chocolate chips, if using.
Carefully remove the sides of the springform pan. Slice into wedges and serve immediately. Enjoy your Mud Slide Ice Cream Cake!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 53.3 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 205 mg | 16% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
