Mudslide Pie

Mudslide pie is so easy and really delicious!!!

This recipe is adapted from the Betty Crocker website.



Mudslide Pie
26 Oreo cookies, divided
1/4 C butter, melted
6 C coffee ice cream, softened (don't skimp! buy the good stuff!)
3 TBLS Kaluha
3 TBLS Bailey's Irish Cream
Caramel sauce, for garnish
Whipped cream, for garnish

Put 20 Oreos into the food processor and pulse until you have fine crumbs.
Add melted butter and process until combined.
Press cookie crumbs into the bottom and up the sides of a ungreased 9in pie plate.
Freeze for 15 minutes.
Mix softened ice cream with Kaluha and Bailey's.
Spread ice cream mixture into pie crust. Cover tightly with plastic wrap and freeze for at least 6 hours or overnight.
Remove pie from freezer 15 minutes prior to serving. Crush remaining 6 cookies in food processor. Serve Mudslide Pie topped with whipped cream, a drizzle of caramel and a sprinkle of cookie crumbs.
Enjoy!!

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This is what you need.


Don't skimp on cheap ice cream. You want creamy, delicious, strongly flavored coffee ice cream. If I'm not making it myself, I always choose Starbucks Coffee Ice Cream. It's spendy for those little containers, but SO worth it!!

Crush the cookies in the food processor then mix in the melted butter.


That little bottle of Bailey's isn't in the food processor. It's on the counter behind it.

Anyway, then press the buttery cookie crumbs into a glass pie plate.

Anyone remember when I asked Santa for a nice red pie plate??

See... he reads my blog. =)


Freeze that for 15 minutes.

Now mix up the ice cream and booze.

Mmmm... I licked all the lids before I threw them out.


6 cups of coffee ice cream


If you try stirring it up a bit first, it's easier to mix in the alcohol.




Fast forward 15 minutes.

Spoon your ice cream mixture into the cookie crumb crust.

Oh, look at that spoon, all covered with frozen mudslide... I should definitely lick that so it doesn't get the sink messy!


Cover with plastic wrap.

I didn't have plastic wrap. I only had plastic bags that go inside my heated pedicure booties. So I cut one open and used that.


But it wasn't very clingy, so I covered it with foil too.

Then into the freezer next to the Trader Jose's Chicken & Cheese Tamales overnight.


It doesn't have to be overnight, but it should be for at least 6 hours. And it doesn't have to be next to Trader Jose's Tamales either.

Take it out of the freezer about 10 - 15 minutes before you're ready to serve it.

Top slices with whipped cream, caramel sauce and a sprinkle of cookie crumbs.


This was SO good!! Perfect on a hot summer day. But really a yummy treat any time!

Try this!! It's delicious!!

Espresso Ice Cream

I made Nutella Brownies on Saturday and immediately thought they would be awesome with Coffee Ice Cream on top then drizzled with melty Nutella.

So Sunday morning I started scouring the internet for a really good coffee ice cream recipe. I used to like Haagan Dazs coffee ice cream... then StarBucks came out with their Italian Roast Coffee ice cream... which made Haagan Dazs seem to be a children's version of coffee ice cream.

I wanted intense coffee flavor... and I found it!



Jill at Simple Daily Recipes says "I’m telling you that you will NEVER EVER taste a more delicious Espresso ice cream than what I have made here. Oh I know I sound bold, but I’m not boasting. This is a FACT!"

She's not boasting, it IS a fact!

This makes 2 FULL quarts. It completely filled my ice cream machine. Oh yeah... and this is NOT a light recipe. This is decadent delicious FULL FAT ice cream!

Jill's Espresso Ice Cream

4 cups whole milk
1 vanilla bean pod
10 egg yolks
pinch of kosher salt
1 1/2 cups sugar
2 cups heavy cream
1 cup fresh espresso
1 tablespoon sugar

In a medium saucepan, combine milk, vanilla beans and vanilla pod. Bring to a gentle simmer, cover, and remove pan from heat. Steep for 30 minutes.
Combine egg yolks and sugar in an electric mixer bowl. Use the paddle attachment to cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes.

Have a large ice-water bath ready.
Pull those 4 to 5 espresso shots to make 1 cup espresso, and stir in 1 tablespoon sugar.

Return milk to a simmer. Start by slowly whisking in half the warm milk to egg-yolk mixture, until all is incorporated. Transfer the egg-milk mix to a large sauce pan. Cook over LOW heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
Remove saucepan from heat, stir in heavy cream. Pass mixture through a sieve set over a large bowl. Place bowl in ice-water bath and stir until chilled. Stir in cooled espresso.

Move espresso mixture to ice cream freezing can and assemble ice cream machine for freezing.

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Four cups of WHOLE milk and a vanilla bean!




Bring to a simmer, take off heat and let steep for 30 minutes.






10 egg yolks... (with all those left over whites, it looks like there's angel food cake in my future!)


Combined with sugar and mix until thick and pale yellow.




I didn't read the directions before I went to StarBucks for espresso... otherwise I would have added the sugar there. But it cooled, so I heated up to be sure the sugar dissolved; I didn't want gritty ice cream. Then put it in the fridge to chill.


I got my ice bath ready.


Brought the milk & vanilla back up to a simmer.... and poured half into my egg mixture.


Whisk well.


Whisk that into milk mixture. (be sure to use a large sauce pan, I had to trade up in the middle!)


Stir stir stir


Remove pan from heat and stir in heavy cream.


Strain into bowl


And into the ice bath!


When it's chilled, stir in chilled espresso


And into your ice cream machine!






25 minutes later...

Into a container for the freezer!


Several hours later... it's time for dessert...

Just plain for Bobby...


On top of a Nutella Brownie with a drizzle of melty Nutella for me...


And the works for Jon, Tawny & Lilly!



Thanks Jill! This is for you!!