MISSISSIPPI MUD PIE ICE CREAM RECIPES
MISSISSIPPI MUD ICE CREAM PIE RECIPE - FOOD.COM
This mocha and fudge pie is always a huge hit with family and guests! A spectacular yet easy to prepare make-ahead dessert. Simply assemble in advance, and then store in the freezer until serving time. Serve with whipped cream and a maraschino cherry on top. YUM! Note: Cook time is freezer time.
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 1 frozen pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Buy or make crust.
- Fill with softened ice cream; top with fudge topping; sprinkle with walnuts and freeze for several hours or overnight.
- Serve with whipped cream and a maraschino cherry on top.
Nutrition Facts : Calories 196.8, FatContent 9.9, SaturatedFatContent 2.1, CholesterolContent 0, SodiumContent 227.4, CarbohydrateContent 26, FiberContent 0.6, SugarContent 15.3, ProteinContent 1.7
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.
Provided by Ice Cream From Scratch
Total Time 4 hours 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 1066 calories, CarbohydrateContent 136 grams carbohydrates, CholesterolContent 99 milligrams cholesterol, FatContent 56 grams fat, FiberContent 6 grams fiber, ProteinContent 11 grams protein, SaturatedFatContent 30 grams saturated fat, ServingSize 1, SodiumContent 566 grams sodium, SugarContent 101 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 23 grams unsaturated fat
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Total Time 4 hours 0 minutes0S
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