Best Mud Pie Recipe (Ice Cream Cake)

As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

Outrageously delicious, this Mud Pie recipe is the best! Mile High Mud Pie is a dynamite ice cream cake with layers of rich and creamy coffee, chocolate and vanilla ice-creams, ribbons of fudge sauce, cookie crumbles and an amazing chocolate cookie crust! A dessert to remember, even non-dessert lovers, love this cake! It’s the perfect dessert.

Ice cream cake is not just for summertime, oh no, it’s a year ’round dessert in our house! One of my most requested recipes, this Mile High Mud Pie will become one of yours too!

No bake desserts are a favorite at our house and for our readers too! Try these favorites: Fried Ice Cream Cake, Magnolia Banana Pudding, Patriotic No Churn Ice Cream! If you are looking for more of an Oreo mud pie dessert with a cream cheese layer and chocolate pudding, try my Oreo Pudding Dessert with layers of chocolate.

This post was originally posted in November 2018, however; I’ve updated the process and pictures for a better user experience, but the recipe remains the same.

This Mud Pie recipe is not like a Mississippi mud pie recipe, using cool whip, but instead, this is more like what you would find at a fancy restaurant, the most famous I suppose would be the Chart House, they serve you a big ol’ slab of Mud pie ice cream cake! Yes please!

Making an ice cream cake or mud pie is more art than recipe, it’s simply taking your favorite ice creams, toppings, cookies and fillings and making it your own! I have some combinations for you to try at the end of this post.

Simple Ingredients for Mud Pie Cake

Recipe with measurements and instructions in the printable recipe card at the end of the post.

• Oreo Cookies | Use regular or gluten-free, change up the flavors, or use Organic chocolate sandwich cookies
• Butter | this binds the cookie crumbs together making it an amazing layered frozen dessert
• Ice Cream | Use your favorite ice cream here, my suggestions for the ice cream layers are vanilla bean ice cream, chocolate ice cream, coffee ice cream (classic in mud pie), use at least 2 types for prettier layers.
• Hot Fudge Sauce | Use this between layers, make your own or buy a quality brand, chocolate sauce would work as well.

Optional Mix-Ins and Layers

• Peanut Butter Cups
• Additional cookie crumbs
• Caramel topping
• Chocolate Ganache (recipe below)

How to make the best Mud Pie Recipe

Speaking of ice cream, I love Alden’s Organic Ice Cream, their coffee chip is delicious and different. Additionally we adore Trader Joe’s Coffee Ice Cream along with their vanilla ice cream!

Step 1 | Make Oreo crust

Place the entire sleeve (box/package) of cookies (family size, about 40 cookies, regular or double stuff) in a food processor (or a handful at a time if you have a smaller food processor) and pulse until the cookies resemble coarse to fine crumbs. Check out my Oreo Cookie Crust post.

Add melted butter to cookie crumbs, mixing to combine, set aside.

Step 2 | Building Ice Cream Layers

Using an ice cream spade (a spatula will work just fine too) scoop about 1-2 inch layers of ice cream and place in the bottom of the bowl. Press using the back of the spade or a large spoon to smooth out completely, or use some parchment or plastic wrap and press down until smooth.

Spoon a layer of fudge topping over the ice cream. If you need to warm the fudge to pour or spread easier, just warm slightly so you don’t melt your ice cream.

Step 3 | Freezing between layers

Freeze for 30-60 minutes between layers if possible! Remove bowl from freezer for your next round of ice cream and toppings.

If desired, chop some Reese’s Peanut Butter Cups, Chocolate Sandwich Cookies or your favorite candy and place on top of first layer, pressing in slightly

Spoon on some of the cookie crumb crust (be sure to leave plenty for the final crust) and press into the nooks and crannies filling in any holes and cracks.

Scoop and press on your next layer of ice cream and repeat with fudge topping (or ganache, below) layer; return to freezer for 1 hour.

I use 2-3 different ice creams in my ice cream cakes, at least one of the varieties typically appeals to everyone.

Add another layer of fudge topping if not making ganache layer (below).

Step 4 | Make Chocolate Ganache Layer (optional)

If making ganache now is a great time to make it and add to your creation. See my post on how to make chocolate ganache.

It might be overkill to do both a layer of cookie crumbs AND ganache, but who am I to tell you what to do! You could also pour it over the top of the cake for an amazing thick layer!

Finally, add your last layer of ice cream after your cookie crust and/or ganache layers are firm to the touch.

Step 4 | Final layer

Be sure to finish with your Oreo crumb crust, while it ends on top, when you un-mold it and it becomes the bottom layer.

Pack on your cookie crumb crust and smooth down firmly using parchment paper or plastic wrap. Keep covered and freeze overnight, or at least 4-6 hours.

Step 5 | Unmolding the Mud Pie Ice Cream Cake

Grab a plate or platter that will fit your Mud Pie recipe creation! Set aside. Using a small knife or butter knife, slide around the edge of the cookie crust, just to release it.

Fill sink or much larger bowl with hot tap water. Carefully lower the bowl into the water, dip until just before the rim (careful, you don’t want to water log your cookie crust). Hold for about a minute*.

*If holding the frozen glass bowl is too chilly or the water is to hot, put on some dishwashing gloves; extra points for cute gloves!

Place plate or platter on top of bowl; flip over while holding both the bowl and the plate until bowl is sitting on the plate.

Pulling the bowl up slightly angled, insert a knife on one edge, gently encouraging the cake to come forth! If it’s being stubborn hold in the hot water for another 30 seconds and try again.

Once plated, return to freezer for 30 minutes. then if desired before serving, spoon on more fudge sauce, sprinkle with tablespoon of reserved cookie crumbs and/or drizzle with Magic Shell.

Remove ice cream cake from freezer 10 minutes prior to serving.

Frequently Asked Questions

How to slice ice cream cake

For each individual slice, run a long knife under hot tap water or set in a glass of water, then wipe clean. This will give you a cleaner cut when slicing. Serve IMMEDIATELY. Return balance of uneaten cake to freezer. 

If desired, slice the entire chocolate lovers cake and using the backside of a knife, push wax or parchment between slices for easier serving.

Serving Mud Pie

Once sliced, drizzle a little additional chocolate syrup on top of the pie and don’t forget a dollop of homemade whipped cream.

Variations

• Drizzle a little more hot fudge sauce or topping of choice over top, including magic shell.
• Toss on crushed cookies chunks, chopped Reese’s Peanut Butter cups, M&Ms, etc
• Pipe a dollop of homemade whipped cream
• Add jimmies! Jimmies always make it festive!
• Want it more like a frozen dirt cake? Add gummy worms, they would be so fun peeking out of the chocolate crust.
• Using a chocolate bar and a vegetable peeler, peeling away from you on the bar, make chocolate shavings.

PHEW! It sounds so much harder than it is, it’s seriously one of the easiest, no fuss desserts I make and it’s consistently a requested recipe! It’s so worth the time in between layers for this work of art!

Customization & Substitutions

• Birthday Cake Ice Cream Cake | Birthday Cake, Vanilla & Chocolate ice creams – Fudge and/or Caramel toppings, rainbow jimmies layer with blonde or chocolate sandwich cookie crust.
• Mint Chip Ice Cream Cake | Mint Chocolate Chip, Chocolate, Vanilla Ice Creams – Mint Chocolate Sandwich Cookie Crust – Fudge and use extra cookies in middle (whole, un-crushed) layers.
• Mountain Man Ice Cream Cake | Moose Tracks, Chocolate, Vanilla Ice Creams – Chocolate Cookie Crust, Fudge AND Caramel toppings and Reese’s Peanut Butter Cups

HOLIDAY ICE CREAM CAKE IDEAS

• Halloween Ice Cream Cake | Salted Caramel Ice Cream, Vanilla Ice Cream, and Dark (Black) Chocolate Ice Cream; Halloween colored sprinkles and jimmies, Chocolate Cookie Crust + Middle Layer of Chocolate Ganache. If desired, tint the Vanilla ice cream orange!
• Thanksgiving Ice Cream Cake | Pumpkin – Vanilla – Pumpkin Ice Creams – Golden Oreo Cookie Crust or Spice Cookie Crust – Caramel toppings
• Eggnog Ice Cream Cake | Eggnog ice cream & Vanilla Ice Cream – Chocolate OR Golden or blonde Sandwich Cookie Crust – Caramel or Fudge Toppings and layering, perfect for the holidays when Egg Nog abounds!
• Chocolate-Peppermint Ice Cream Cake | Peppermint, Vanilla and White Chocolate Ice Creams- Layered with Crushed peppermints (candy canes) and white chocolate chips with chocolate crushed cookies layer and chocolate cookie crust. Perfect for Christmas and New Year.

I would love to hear how you layered your classic mud pie! This is a personal favorite of ours! Be sure to give it a 5 star rating and comment below the recipe.

You might like these other no bake, easy ice cream recipes!

• Old Fashioned Vanilla Ice Cream
• Chocolate Peppermint Ice Cream Cake
• Circus Animal No Churn Ice Cream
• Rose Pistachio No Churn Ice Cream
• Ferrero Rocher Ice Cream
• Lemon Ice Cream {Lemon Gelato}

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

Mile High Mud Pie Recipe (Ice Cream Cake)

Author: Kathleen Pope

4.72 from 32 votes

Outrageously delicious & easy! Mile High Mud Pie is layers of creamy ice, fudge and whatever you want to put between with a rich oreo cookie crust.

Cook ModePrevent your screen from going dark

Print Save Saved! Pin Recipe Rate

Prep Time 30 minutes mins

Freeze Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 16 servings

Calories 191 kcal

Equipment

• ▢
  Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece
• ▢
  Norpro Ice Cream Spade, Silver
• ▢
  BALCI Ice Cream Scoop 

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 40 cookies Oreo's, Or other sandwich cookie, may need fewer or more depending on size of bowl
• ▢ 1/4 cup butter, melted, ½ stick
• ▢ 2-3 half gallons Ice Cream, Coffee and Chocolate Ice Cream (or your favorite flavors, see variations below)
• ▢ 1/2 cup hot fudge , try and buy without High Fructose Corn Syrup or make my [Chewy Hot Fudge]
• ▢ ½ bottle Magic Shell Fudge, Optional
• ▢ 1 bag mini Reese's Peanut Butter Cups, chopped (optional)
• ▢ 1 recipe chocolate ganache, optional

Instructions

 

Cookie Crust

• Place the cookies in food processor* (or a handful at a time if you have a smaller food processor) and pulse until the cookies are coarse crumbs. Melt 1/2 of a stick (1/4 cup) of butter; pour into bowl with crumbs and combine. Remove 1-2 tablespoons and set all aside.

Make the Layered Mud Pie

• First, grab a sturdy freezer and heat friendly bowl, like these traditional clear glass Pyrex bowls, so you can see your layering. Size is your preference, use between 1.5 liter – 2.5 liter bowls.
• Making an ice cream cake or mud pie is more art than recipe, it’s simply taking your favorite ice creams, toppings, cookies and fillings and making it your own!
• Using an ice cream spade (a spatula will work just fine too) scoop about 1-2 inch layers of ice cream and place in the bottom of the bowl. Press using the back of the spade or a large spoon to smooth out completely, or use some parchment or plastic wrap and press down until even. Spoon on a layer of fudge topping over the ice cream. If you need to warm it to pour easier, warm slightly so you don't completely melt your ice cream. For the best layering FREEZE for 30-60 minutes between layers.
• Remove from freezer for your next round of ice cream and toppings. If desired, chop some Reese’s Peanut Butter Cups, Chocolate Sandwich Cookies or your favorite candy and place on top of first layer, pressing in slightly. If desired, spoon on some of the cookie crumb crust (be sure to leave plenty for the actual crust) and press into the nooks and crannies filling in any holes and cracks.
• Continue the layering process with another layer of ice cream and repeat with fudge layer; return to freezer for 1 hour. Or replace a fudge layer with a ganache layer. I like to use 2-3 different ice creams in my ice cream cakes, appeals to most. After cookie crust and/or ganache layers are firm to the touch from freezing, add your final layer of ice cream. Smooth and refreeze for 30 minutes.
• Finally, pack on your cookie crumb crust and smooth down firmly using parchment paper or plastic wrap. Keep covered and freeze overnight preferably, or at least 4-6 hours.

Ganache

• If making the ganache now is a great time to make it and add to your cake. In a microwave proof bowl pour in your chocolate chips and whipping cream and heat in 30-40 second bursts, stirring well in between. It melts faster than you think and will continue to melt.  Do not overheat, it will burn and ruin your ganache. It might be overkill to do both a layer of cookie crumbs AND ganache, but who am I to tell you what to do!
• Once smooth, toss in your butter and stir until blended and smooth. Mix in your vanilla and a pinch of salt. Allow to  cool for 10-15 minutes then spoon over frozen ice cream layer, smoothing to edges and return to fridge for 30 minutes to 1 hour.

How to unmold Ice Cream Cake

• Grab a plate or platter that will fit your Mud Pie creation! Using a small knife, slide around the edge of the cookie crust.
• Fill a sink or much larger bowl with hot tap water. Carefully lower the bowl into the water, dip until just before the rim (careful, you don’t want to water log your cookie crust). Hold for about a minute.
• TIP | If holding the frozen glass bowl is to chilly or the water is to hot, put on some dishwashing gloves!
• Place platter upside down on top of bowl; flip holding both the bowl and the plate until bowl is sitting on the plate. You may want to angle the bowl slightly and insert a knife on one edge, gently encouraging the cake to come forth! If it’s being stubborn hold in the hot water for another 30 seconds and try again.
• Once plated, return to freezer for 30 minutes or more, then if desired before serving, spoon on more fudge sauce, sprinkle with tablespoon of reserved cookie crumbs and/or drizzle with Magic Shell. Remove ice cream cake from freezer 10 minutes prior to serving. Slice into desired size slices, running a long knife under hot tap water or setting in a glass to heat up helps cut the cake easier and leaves a smoother finish. Serve IMMEDIATELY. Freeze leftovers.

Garnish Ideas

• Drizzle a little more fudge or topping of choice over top, including magic shell.Add crushed cookies chunks or chopped Reese's Peanut Butter cups, some whipped cream.

  It sounds harder than it is, but it's one of the easiest desserts you will ever make and comes out gorgeous every time!

Video

✱ Kathleen’s Tips

No food processor? No problem, working in several batches, place your cookies in a heavy duty plastic ziplock baggie. Using a rolling pin or heavy bottomed bottle, smash your cookies until they resemble coarse crumbs, rolling if needed, then pour into mixing bowl and add melted butter and stir to combine.

Soften your ice cream, about 15 minutes on the counter or microwave for 15-20 seconds, no longer.

I have been known to “RUSH” the layering process. The cake isn’t as pretty if you don’t freeze between layering, but guess what? It still tastes amazing, so if you are pressed for time, then do all of your layering without freezing between, work fast and get that baby in the freezer to freeze at least 6-8 hours; preferably overnight.

GLUTEN-FREE OPTION | Simply insure your ice cream is Gluten-Free and replace Oreo’s or cookies with Gluten Free Sandwich Cookies.

See post for ways to make this unique, according to seasons or celebrations, loads of ideas!

Nutrition

Serving: 1 Calories: 191 kcal Carbohydrates: 26 g Protein: 2 g Fat: 9 g Saturated Fat: 4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 0.1 g Cholesterol: 8 mg Sodium: 166 mg Potassium: 95 mg Fiber: 1 g Sugar: 15 g Vitamin A: 90 IU Vitamin C: 0.02 mg Calcium: 12 mg Iron: 4 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.