Mississippi Mud Pie Ice Cream
Frozen Mississippi mud pie ice cream with Oreo crust, rich chocolate coffee ice cream, hot fudge swirls, and whipped cream toppings.
Print Pin Servings: 8 servings
Calories: 420kcal
Cost: $12
Equipment
- 1 9-inch pie pan
- 1 Ice cream maker
- 1 Food processor
- 1 Heavy-bottomed saucepan
- 1 Wire whisk
- 1 Fine-mesh strainer
- 1 Mixing bowls
- 1 Measuring cups and spoons
- 1 Rubber spatula
- 1 Plastic wrap
Ingredients
- 24 Chocolate sandwich cookies (like Oreos)
- 6 tablespoon Butter melted
- 1 cup Heavy cream
- 1 cup Whole milk
- ½ cup Granulated sugar
- 4 Large egg yolks
- 1 teaspoon Pure vanilla extract
- ¼ cup Unsweetened cocoa powder
- 1 cup Semi-sweet chocolate chips
- 1 teaspoon Instant coffee powder
- ½ cup Hot fudge sauce
- 1 cup Whipped cream
- ¼ cup Mini chocolate chips
- ¼ cup Chopped pecans
Instructions
- Crush the chocolate sandwich cookies in a food processor. Mix with melted butter and press into a 9-inch pie pan. Freeze while preparing filling.
- In a heavy-bottomed saucepan, heat cream, milk, sugar, cocoa powder, and coffee powder until steaming. Whisk egg yolks in a bowl, then slowly temper with hot mixture. Return to pan and cook until slightly thickened. Strain, stir in chocolate chips until melted, then vanilla extract. Chill completely.
- Churn ice cream base in an ice cream maker. Spread half into prepared crust, swirl in hot fudge, top with remaining ice cream. Cover with plastic wrap and freeze at least 4 hours. Top with whipped cream, mini chocolate chips, and chopped pecans before serving.
Notes
For an extra kick, you can increase the instant coffee powder to 1 ½ teaspoons. The dessert is rich, so small slices go a long way!
Nutrition
Serving: 150g | Calories: 420kcal | Carbohydrates: 45g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g