Mud Slide Ice Cream Cake Recipes

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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

MUD-SLIDE ICE CREAM CAKE



Mud-Slide Ice Cream Cake image

The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert

Provided by Vseward Chef-V

Categories     Frozen Desserts

Time 4h15m

Yield 24 serving(s)

Number Of Ingredients 7

1 (18 1/2 ounce) box betty crocker supermoist fudge cake mix
1/2 cup butter or 1/2 cup margarine, melted
2 eggs
2 tablespoons coffee-flavored liqueur or 2 tablespoons strong coffee
4 cups vanilla ice cream
1 (12 ounce) container whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired

Steps:

  • Heat oven to 350°F (or 325°F if using dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  • In large bowl, mix cake mix, butter and eggs with spoon. Spread in pan. Bake 20 to 25 minutes or until center is set (top will 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 3 hours or until firm.
  • In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

Nutrition Facts : Calories 247, Fat 12.8, SaturatedFat 5.7, Cholesterol 38.4, Sodium 258.7, Carbohydrate 31.5, Fiber 0.8, Sugar 22.6, Protein 2.9

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

MUD SLIDE ICE CREAM DREAM



Mud Slide Ice Cream Dream image

I had this rich dessert at a relatively nice restaurant and loved it. When I asked the waiter to describe it, I knew I could come home and make it. The serving size at the restaurant was so small and expensive. Now, I can fix it for next to nothing and have all I want.

Provided by Redneck Epicurean

Categories     Frozen Desserts

Time 34m

Yield 15 serving(s)

Number Of Ingredients 7

1 (18 ounce) box fudge cake mix
1/2 cup butter
2 eggs
2 tablespoons coffee-flavored liqueur or 2 tablespoons strong coffee
4 cups vanilla ice cream
1 (12 ounce) container whipped chocolate frosting
2 tablespoons coffee-flavored liqueur or 2 tablespoons strong coffee

Steps:

  • Preheat oven to 350 degrees (325 if using a dark non-stick pan).
  • In a large bowl, mix cake mix, butter, and eggs with a spoon. Spread in the pan. Bake 20-25 minutes or until center is set. *The top will appear dry and cracked. Cool completely, 1 hour.
  • Brush the 2 tablespoons coffee liqueur or coffee over the cake.
  • Let the ice cream soften for 15 minutes. Spread the ice cream over the cake and freeze 3 hours or until firm.
  • In a medium bowl, mix the frosting and the 2 tablespoons coffee liqueur or coffee. Spread over the ice cream. Cover and return to the freezer for 1 hour.

Nutrition Facts : Calories 391.2, Fat 20.3, SaturatedFat 9.1, Cholesterol 61.4, Sodium 406.2, Carbohydrate 49.8, Fiber 1.3, Sugar 35.8, Protein 4.5

CHOCOLATE MUDSLIDE ICE CREAM CAKE



Chocolate Mudslide Ice Cream Cake image

They won't let you make another plain cake again after you serve up this chocolate mudslide ice cream version. They'll be talking about for years to come!

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield 12 servings

Number Of Ingredients 7

2 Tbsp. MAXWELL HOUSE Instant Coffee
2 Tbsp. water
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
8 chocolate chip cookies (2 inch), chopped
12 vanilla ice cream sandwiches

Steps:

  • Mix coffee granules and water; set aside. Whisk fudge topping and 1 cup COOL WHIP in medium bowl. Add dry pudding mix; stir 2 min. or until blended. Remove 1 tsp. of the coffee; reserve for later use. Add remaining coffee to pudding mixture; mix well. Stir in chopped cookies.
  • Arrange 4 ice cream sandwiches, long sides together, on 24-inch-long piece of foil; top with half the pudding mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with combined remaining COOL WHIP and coffee. Bring up foil sides; fold top and ends to make loose packet.
  • Freeze 4 hours before serving.

Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 50 g, Fiber 1 g, Sugar 29 g, Protein 4 g

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