Best 6 No Bake Mudslide Ice Cream Pie Recipes

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Indulge in the decadence of the No-Bake Mudslide Ice Cream Pie, a symphony of flavors that will transport you to a realm of pure bliss. This frozen masterpiece combines the richness of chocolate, the creaminess of ice cream, and the velvety smoothness of whipped cream, all harmoniously blended into a symphony of textures and tastes. The pie is adorned with a chocolate ganache, adding an extra layer of indulgence to this irresistible dessert.

This article presents a collection of three delectable recipes that will guide you through the process of creating this extraordinary pie. The first recipe focuses on the preparation of the chocolate cookie crust, providing a sturdy and flavorful base for the pie. The second recipe delves into the secrets of crafting the luscious mudslide ice cream filling, a combination of coffee, chocolate, and cream that will tantalize your taste buds. Finally, the third recipe unveils the art of making the velvety whipped cream topping, adding a touch of lightness and sweetness to balance the richness of the pie.

Here are our top 6 tried and tested recipes!

MUDSLIDE PIE



Mudslide Pie image

The coffee ice cream itself is addicting enough in this pie, but topping with a sweet, creamy, vanilla-y, coffee/booze-scented layer, I couldn't get enough. The espresso beans add pops of sweetness and bitterness and give this an amazing texture. Serve topped with an extra dollop of whipped cream and a maraschino cherry.

Provided by Marianne Williams

Time 11h20m

Yield 8

Number Of Ingredients 12

cooking spray
1 (20 ounce) package dark chocolate sandwich cookies (such as Oreo(R))
5 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
½ cup hot fudge dessert topping, divided
1 pint coffee ice cream, softened
¾ cup heavy cream
1 ½ tablespoons coffee liqueur (such as Kahlua®)
1 tablespoon Irish cream liqueur (such as Baileys®)
¼ teaspoon vanilla extract
½ (14 ounce) can sweetened condensed milk
1 cup chocolate-covered espresso beans, coarsely chopped

Steps:

  • Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
  • Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use.
  • Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes.
  • Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes.
  • Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans.
  • Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours.
  • Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight.
  • Remove from the freezer 10 minutes before serving. Slice and serve immediately.

Nutrition Facts : Calories 883.8 calories, Carbohydrate 103.5 g, Cholesterol 115.5 mg, Fat 49.6 g, Fiber 3.8 g, Protein 10 g, SaturatedFat 24.4 g, Sodium 533.5 mg, Sugar 74.9 g

NO-BAKE MUDSLIDE PIE



No-Bake Mudslide Pie image

This No-Bake Mudslide Pie has an Oreo cookie crust filled with a no-bake Kahlua mousse and then a layer of no-bake Baileys Irish cream mousse. Topped off with whipped cream Oreos and hot fudge, this Mudslide pie is the out of this world!

Provided by Julianne Dell

Number Of Ingredients 15

1 package (14.3 oz) Oreos
½ cup (8 tablespoons) unsalted butter, melted
8 oz cream cheese, divided
2 tablespoons Baileys Irish Cream
2 tablespoons Kahlua
1 teaspoon vanilla extract, divided
1 teaspoon ground espresso powder (optional)
¼ cup cocoa powder
¼ cup light brown sugar
1 1/2 cups heavy cream
3/4 cup powdered sugar
1 cup heavy whipping cream
½ cup powdered sugar
Hot fudge sauce for drizzle
3-4 crushed Oreos for garnish

Steps:

  • Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  • Grind the cookies into a fine crumb using a food processor or blender.
  • In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  • Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  • In a medium-size bowl, combined 4 ounces of cream cheese with Baileys Irish Cream, ½ tsp of vanilla extract and cocoa powder and beat together until smooth. Set aside.
  • In a medium-size bowl, combined 4 ounces of cream cheese with Kahlua, ½ tsp of vanilla extract, ground espresso powder and light brown sugar and beat until smooth. Set aside
  • Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 ½ cups heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add 3/4 cups powdered sugar and continue beating on high speed until stiff peaks form.
  • Divide the prepared whipped cream in half and mix half into the the Baileys mousse and half into the Kahlua mouse.
  • Pour the Kahlua mousse in the prepared pie crust and spread evenly. Then pour the Baileys mousse over top and spread evenly. Refrigerate for 3-4 hours until the filling is set.
  • Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  • Use a large open round tip and pipe a border around the cheesecake. Garnish with hot fudge sauce and chopped Oreo cookies as desired.

OREO MUD PIE RECIPE



Oreo Mud Pie Recipe image

This no-bake mud pie has an Oreo cookie crust, a layer of homemade chocolate pudding, and a fluffy whipped cream topping. It's cool, creamy and totally irresistible!

Provided by LifeMadeSimpleTeam

Categories     Dessert

Time 5h15m

Number Of Ingredients 16

1 (14 oz) pkg oreo cookies (divided)
5 tbsp unsalted butter (melted)
1/4 tsp coarse sea salt
6 oz semisweet chocolate (or bittersweet, coarsely chopped)
2 tbsp unsalted butter
1 1/2 tsp vanilla extract
2 cup heavy cream (divided)
1 cup whole milk
1/2 cup granulated sugar
1/4 tsp coarse sea salt
1/4 tsp espresso powder (optional)
1/4 cup cornstarch
4 egg yolks
1 1/2 cup heavy cream
3 tbsp powdered sugar
3/4 tsp vanilla extract

Steps:

  • Remove 4 Oreo cookies from the package and set aside. In a food processor (or a large ziploc bag with a rolling pin) crush remaining Oreo (filling intact) cookies until fine crumbs form. Add butter and salt, pulse or mix to combine.
  • Press moistened crumbs into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling
  • In a large bowl combine the chocolate, butter and vanilla. Place a mesh sieve over top and set aside.
  • To make the filling, in a medium heavy bottomed saucepan set over medium-low heat, add the milk, 1 1/2 cups heavy cream, sugar, salt, and espresso powder. Heat until the sugar has dissolved and the mixture is warm, and gently bubbling.
  • Meanwhile, in a medium heatproof bowl, whisk together the remaining 1/2 cup of heavy cream, cornstarch and the egg yolks until a thick paste forms.
  • Carefully temper the egg yolks by slowly drizzling the warm mixture into the medium bowl, whisking continuously to prevent the eggs from scrambling. It will take about 5 minutes to incorporate the mixture.
  • Return the mixture to the stovetop and heat until it reaches 165 degrees on an instant read thermometer AND is thick like pudding (the thicker, the better), about 5-8 minutes. Pour over the sieve to remove any overcooked pieces of egg that make have formed. Remove the sieve and whisk the milk into the chocolate until melted. As the pudding cools the mixture will thicken.
  • Pour warm mixture into the chilled crust. Cover with plastic wrap, directly on the pudding. Chill in the refrigerator for 4 hours or overnight until fully set. It should be firm to the touch.
  • When ready to serve in the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Spread over the pudding, then remove the filling from the remaining 4 Oreo cookies and crumble over top.
  • Keep refrigerated until ready to serve.

Nutrition Facts : ServingSize 8 serving, Calories 698 kcal, Carbohydrate 35 g, Protein 6 g, Fat 60 g, SaturatedFat 36 g, Cholesterol 271 mg, Sodium 207 mg, Fiber 2 g, Sugar 25 g

MUDSLIDE PIE



Mudslide Pie image

The wicked combination of booze, coffee and chocolate is totally irresistible in this cocktail-inspired pie.

Provided by Food Network Kitchen

Categories     dessert

Time 7h45m

Yield one 9-inch pie

Number Of Ingredients 13

1/3 cup coffee liqueur, such as Kahlua
1/3 cup Irish cream liqueur, such as Baileys Irish Cream
1/3 cup vodka
Nonstick cooking spray, for coating the pie plate
2 tablespoons chocolate-covered espresso beans (about 16 beans)
2 tablespoons sugar
20 chocolate wafer cookies
4 tablespoons unsalted butter, melted
1 cup prepared hot fudge sauce
2 pints coffee ice cream
2 tablespoons light corn syrup
2 teaspoons unsweetened cocoa powder
1 cup heavy cream

Steps:

  • For the mudslide cocktail blend: Whisk together the coffee liqueur, Irish cream liqueur and vodka. Set aside.
  • For the chocolate cookie crumb crust: Preheat the oven to 350 degrees F. Coat a 9-inch pie plate generously with cooking spray.
  • Pulse the espresso beans and sugar in a food processor until finely ground. Add the chocolate wafers and pulse until finely ground. Add the melted butter and pulse until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie plate. Bake until set, about 8 minutes (if the crust puffs up at all, it can be pushed down with the back of a spoon). Let the crust cool completely on a wire rack.
  • For the mudslide fudge and filling: Warm the fudge sauce in the microwave on high until pourable, about 1 minute. Whisk in 3 tablespoons of the mudslide cocktail blend; set aside.
  • Set the ice cream out at room temperature for 5 minutes. Quarter the ice cream pints with a large serrated knife, peel off the packaging and place the ice cream in a blender. Add 1/2 cup plus 2 tablespoons of the mudslide cocktail blend and process until it forms a very thick milkshake. Immediately pour it over the cooled crust and transfer the pie to the freezer for 15 minutes.
  • Cover the top of the pie with the mudslide fudge using an offset spatula. Cover the pie with plastic, return it to the freezer and freeze until set, at least 6 hours or overnight.
  • For the whipped cream: Beat the corn syrup, cocoa and the remaining 3 tablespoons mudslide cocktail blend in the bowl of a stand mixer fitted with a whisk attachment on medium until smooth. Add the heavy cream, increase the speed to medium-high and beat until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip, pipe it onto the pie to decorate and return the pie to the freezer until ready to serve.

CARAMEL MUDSLIDE PIE



Caramel Mudslide Pie image

Irish crème and coffee-flavored liqueurs are added to this decadent, no-bake caramel-drizzled ice cream pie.

Provided by Angie McGowan

Categories     Dessert

Time 6h35m

Yield 8

Number Of Ingredients 7

26 chocolate creme-filled sandwich cookies
1/4 cup butter, melted
6 cups coffee ice cream, slightly softened
2 tablespoons Irish cream liqueur
2 tablespoons coffee-flavored liqueur
1/2 cup whipping cream, whipped
1/4 cup caramel topping

Steps:

  • Place 20 of the sandwich cookies in food processor. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until combined. Press mixture in bottom and up side of ungreased 9-inch glass pie plate. Freeze 15 minutes.
  • In large bowl, mix ice cream and both liqueurs until combined. Spoon into crust. Cover with plastic wrap; freeze 6 hours or overnight.
  • Remove pie from freezer 5 to 10 minutes before serving. Meanwhile, crush remaining 6 sandwich cookies. Cut pie into 8 slices. Garnish each slice with dollop of whipped cream; drizzle with caramel topping and sprinkle with crushed cookies.

Nutrition Facts : ServingSize 1 Serving

MUD SLIDE ICE CREAM CAKE



Mud Slide Ice Cream Cake image

Transform the popular coffee-and-chocolate drink into an easy freezer dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup butter or margarine, softened
1 egg
2 tablespoons milk
2 tablespoons coffee-flavored liqueur or strong coffee
4 cups vanilla ice cream
1 container Betty Crocker™ Whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
  • Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
  • Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
  • In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 30 g, TransFat 1 1/2 g

Tips for Making No-Bake Mudslide Ice Cream Pie:

  • Use high-quality chocolate. The chocolate is the star of this pie, so use the best chocolate you can find. A good semisweet or bittersweet chocolate will work well.
  • Make sure the cream cheese is softened to room temperature. This will make it easier to mix and will help to prevent lumps in the pie filling.
  • Chill the pie before serving. This will help the pie to set and will make it easier to slice.
  • Garnish the pie with chocolate shavings, whipped cream, or a drizzle of chocolate sauce. This will add a finishing touch to your pie and make it even more delicious.

Conclusion:

No-bake mudslide ice cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover ice cream and chocolate, and it is sure to be a hit with everyone who tries it. With its rich chocolate flavor and creamy filling, this pie is sure to satisfy your sweet tooth. So next time you're looking for a quick and easy dessert, give no-bake mudslide ice cream pie a try.

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