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.
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
- 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.
- In a saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, cocoa powder, instant espresso powder, and salt. Whisk until combined.
- Heat until the cocoa powder has dissolved and the mixture is just simmering.
- Add the chopped chocolate to the saucepan. Stir until completely melted.
- Pour the mixture into a large bowl.
- Stir in the vanilla extract.
- Press plastic wrap to the surface of the mixture. Chill in the refrigerator for 3 hours, or until cold.
- 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.
- 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.
- 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.
- Repeat with remaining ice cream and fudge sauce. Top with remaining chopped cookies.
- 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.