Mississippi Mud Ice Cream

Mississippi Mud Ice Cream holds all of the deliciousness you’d expect from a Mississippi Mud pie, including cookies, chocolate, coffee, and cream.

This Philadelphia style churned ice cream recipe is egg-free and easy to make.

This Mississippi mud ice cream recipe is gluten-free if using gluten free cookies, and nut-free, and it’s incredible in an ice cream sundae.

mississippi mud ice cream being scooped with a metal ice cream scoop

Love chocolate ice cream recipes like this Mississippi mud ice cream? Try our No Churn Chocolate Ice Cream for a super simple chocolate ice cream fix.

French Silk Ice Cream is also chocolatey with a fluffy white chocolate mousse swirl.

Our chocolate marshmallow ice cream is also super delicious. This Turtle Ice Cream is also amazing.

Why you’re going to love this Mississippi Mud Ice Cream

Philadelphia style ice creams don’t require an egg based custard to create a creamy base, they do it just perfectly with cream, milk, and sugar.

The chocolate flavor in this Mississippi mud ice cream recipe is out of this world amazing, due to the triple chocolate punch of cocoa powder, chocolate fudge, and chocolate chunks.

On top of that we’re also adding Oreos to add another chocolate element.

The addition of espresso makes the chocolate flavors even more pronounced in this Mississippi mud ice cream.

If you love rich chocolate ice creams, or an iced mocha latte, this will certainly be a favorite.

We’ve included this Mississippi Mud Fudge ice cream in our list of favorite Cuisinart Ice Cream Maker Recipes.

Ingredients needed to make mississippi mud ice cream, each in separate dishes.

Mississippi Mud Ice Cream Ingredients

Heavy Cream – The basis for any good ice cream is rich heavy cream. 

Whole Milk – A mix of both heavy cream and whole milk creates the perfect ice cream texture. 

Granulated Sugar – Any good ice cream will have a good amount of sugar in it, both for sweetness and texture. 

Cocoa Powder – use a good quality unsweetened cocoa powder for best flavor.

Instant Espresso Powder – this adds coffee flavor which enhances the chocolate flavors.

Kosher Salt – A bit of salt balances out the sweetness from the sugar

Semisweet Chocolate – chopped chocolate will cook into our ice cream base for tons of flavor and a rich chocolate ice cream. You can use dark chocolate instead of semisweet if you prefer.

Vanilla Extract – Vanilla enhances the chocolate and espresso flavors even more.

Chocolate Fudge Sauce – Choose your favorite from the store. We’ll be swirling this in to our Mississippi Mud Ice cream.

Oreo Sandwich Cookies – Chop the cookies up roughly into small pieces. Make sure you chop the cookies big enough so that the ice cream has some texture, but not too big that when you take a bit all you get is cookie. I like to cut the cookies about the size of a dime. You can use gluten free Oreos if you need a gluten free option.

If you’re a fan of these ingredients, you might also like Rocky Road Ice Cream.

If you have any questions about the ingredients in this Mississippi mud ice cream, please leave a comment below.

photo collage showing 8 steps needed to make mississippi mud ice cream

How to Make Mississippi Mud Ice Cream

  1. In a saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, cocoa powder, instant espresso powder, an salt. Whisk until combined.
  2. Heat until the cocoa powder has dissolved and the mixture is just simmering.
  3. Add the chopped chocolate to the saucepan. Stir until completely melted.
  4. Pour the mixture into a large bowl.
  5. Stir in the vanilla extract. Press plastic wrap to the surface of the mixture. Chill for 3 hours or until cold.
  6. Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions, until it is thick and the consistency of soft-serve ice cream.
  7. In the last two minutes, add all but two tablespoons of the chopped chocolate sandwich cookies and churn until they are evenly distributed.
  8. Spoon half of the ice cream into a shallow container or loaf pan. Add half of the chocolate fudge sauce and lightly swirl with a spoon. Repeat the the remaining ice cream and fudge sauce. Top with remaining chopped cookies. Press plastic wrap or waxed paper to the surface of the ice cream and freeze for at least four hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

These numbered steps match the numbered photos above and are for illustration purposes.

For the complete list of ingredients and instructions in this Mississippi mud ice cream, please see the recipe below.

a glass ice cream dish filled with chocolate mississippi mud ice cream topped with crushed oreos.

How to Store Mississippi Mud Ice Cream

Store this Mississippi Mud Ice Cream in the freezer in an airtight container (we really like these reusable ice cream containers) with a piece of parchment paper or wax paper pressed on top for up to one month.

Tips for making this Mississippi Mud Ice Cream

Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high quality ingredients for the best outcome.

Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes.

In this recipe, it’s important that your ice cream base is very cold and the ice cream machine bowl is frozen.

Don’t skimp on the fat – High fat milks and creams are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.

Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.

Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture in ice cream.

Make it Gluten Free – You can use any brand of chocolate sandwich cookies for this Mississippi mud ice cream recipe.

Oreos also makes a gluten free version. Use gluten free sandwich cookies to make Mississippi Mud ice cream gluten free.

a white loaf pan filled with mississippi mud ice cream, being scooped with a yellow and metal ice cream scoop.

No Churn Mississippi Mud Ice Cream

To make this Mississippi mud ice cream no-churn, chill a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients.

Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air.

This will help create a creamy, smooth texture.

Mississippi Mud Ice Cream Add-ins

This Mississippi mud ice cream recipe already has some delicious add-ins in it, but you can add more!

  • Chopped candy bars or miniature peanut butter cups.
  • Other flavors of chopped cookies, like chocolate chip or peanut butter
  • More chocolate. Toss in some mini chocolate chips or shaved chocolate in the churn stage.
photo collage of mississippi mud ice cream photos with text overlay.

More Ice Cream Recipes:

Cuisinart Ice Cream Maker Recipes

Peanut Butter Ice cream

Birthday Cake Ice Cream

Here are some our favorite things for making homemade ice cream:

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Did you make this Mississippi Mud Ice Cream recipe? Leave a comment below letting us know what you thought and if you added any additional add-ins.

mississippi mud ice cream being scooped with a metal ice cream scoop

Mississippi Mud Ice Cream

Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Chilling/Freezing Time: 4 hours
Total Time: 4 hours 45 minutes

Mississippi Mud Ice Cream holds all of the deliciousness you'd expect from a Mississippi Mud pie, including cookies, chocolate, coffee and cream. This Philadelphia style churned ice cream recipe is egg-free and easy to make.

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ¼ cup cocoa powder
  • 2 tablespoons instant espresso powder
  • 1/4 teaspoon kosher salt
  • 4 ounces semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 cup chocolate fudge sauce
  • 2 cups Oreo sandwich cookies, roughly chopped

Instructions

  1. Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
  2. In a saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, cocoa powder, instant espresso powder, and salt. Whisk until combined.
  3. Heat until the cocoa powder has dissolved and the mixture is just simmering.
  4. Add the chopped chocolate to the saucepan. Stir until completely melted.
  5. Pour the mixture into a large bowl.
  6. Stir in the vanilla extract.
  7. Press plastic wrap to the surface of the mixture. Chill in the refrigerator for 3 hours, or until cold.
  8. Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
  9. In the last two minutes, add all but two tablespoons of the chopped chocolate sandwich cookies and churn until they are evenly distributed. Reserve remaining cookies.
  10. Spoon half of the ice cream into a shallow container or a loaf pan. Add half of the chocolate fudge sauce and lightly swirl with a spoon.
  11. Repeat with remaining ice cream and fudge sauce. Top with remaining chopped cookies.
  12. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

Notes

  • This ice cream was made using Philadelphia style ice cream, which does not contain eggs. Instead heavy cream, milk, and sugar are mixed together and then churned in the ice cream maker.
  • To make this ice cream super chocolatey, we used both cocoa powder and chopped chocolate to give it a deep chocolate flavor. You can swap the semisweet chocolate for a dark chocolate if you’d like.
  • We used Oreo sandwich cookies, but you can use your favorite brand instead. Use gluten-free chocolate sandwich cookies to make this recipe gluten-free.
  • Make sure that you chop the cookies big enough so that the ice cream has some texture, but not too big that when you take a bite all you get is cookie instead of a mix with ice cream. I like to cut mine about the size of a dime.
  • Your ice cream base and ice cream bowl both need to be very cold in order for it to churn.

Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 740Total Fat: 40gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 99mgSodium: 566mgCarbohydrates: 72gFiber: 6gSugar: 70gProtein: 11g

Did you make this recipe?

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11 Comments

  1. We made this tonight and my god it’s delicious. The espresso gives the perfect compliment to the chocolate without overpowering. We will definitely make this again. Thank you!!

  2. How much ice cream does this make?

    I have a two quart freezer so I usually am making larger quantities, so I think I should be able to double the recipe and it will all fit in my ice cream freezer.

  3. I’m curious about the calories: 1,066 calories and 56 grams of fat per SERVING? So that’s like a 1 cup serving? I’ve never seen an ice cream with close to that many calories per serving! Or, should the serving info say that the whole batch is 1,066 calories? This recipe looks amazing, but I’m not sure if I can do it if the calorie count is really that high. 🙂 Thanks for any clarification you can provide.

    1. Hi Elizabeth,
      Sometimes our nutrition calculator updates and there is a glitch. We’ve updated the nutrition info and it’s a little less (closer to 750 for a cup), but please keep in mind it’s for 1 cup of ice cream. Usually 1/2 cup of ice cream is a serving size. Also, we recommend doing your own calorie count since the ingredients you use might be slightly different than what we used.

      This particular ice cream flavor is a little higher in calories due to the extra chocolate and cookies, etc. We have loads of other recipes that you can make that might be less calories, if that is what you are looking for.

      The Ice Cream From Scratch Team

  4. I wanted to like this recipe but it doesn’t taste like chocolate at all, only coffee! Is it possible there is a typo and it’s 2 tsp instead of 2 tbsp espresso powder? I only added 1 tbsp and all we could taste was coffee, which we don’t drink! So disappointed. My mom wouldn’t even eat it because of the coffee taste.

    1. Hi Sarah,
      That’s some strong espresso powder! Did you use an instant espresso powder? It’s such a small amount, and it’s spread throughout the entire recipe. It should have been light. We’re sorry to hear that yours turned out so strong.

      The Ice Cream From Scratch Team

  5. This recipe as well as vanilla bean was amazing. I’m not even a fan of chocolate but this came out great. Better than Ben and Jerry’s!

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