How to make this simple yet elegant Mile High Mud Pie

Outrageously delicious, this Mile High Mud Pie is a dynamite version of ice cream cake. Layers of rich and creamy coffee, chocolate and vanilla ice-cream, ribbons of fudge sauce, cookie crumbles and Reese’s peanut butter cups, with an amazing chocolate cookie crust! A dessert to remember, even non-dessert lovers, love this cake!

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!

MUD PIE PREP

Let’s jump right in! Instead of my traditional ice cream cake, made in a spring form pan, to make this a MILE HIGH Mud Pie grab a sturdy glass bowl, I like a traditional Pyrex style bowl best, so you can see the layering.

The size is completely up to you, I made two of these ice cream cakes for my son’s birthday, one larger (maybe 2-2.5 liter) for the day of celebration and another smaller one (1.5 liter) for his party. You will just use more or less of your ice cream, either way you make these, big or small you will probably have a little leftover ice cream, not all bad?

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.

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

Making a Cookie Crust

For the Cookie Crust, I used Back to Nature Classic Creme Sandwich Cookies, but Oreos® work well too. Place the entire sleeve (box/package) of cookies in a food processor (or a handful at a time if you have a smaller food processor) and pulse until the cookies resemble coarse crumbs.

GLUTEN FREE OPTION | Simply replace your sandwich cookies with a Gluten Free Cookie of choice and make sure of course that your toppings and ice creams are also GF.

Melt 1/4 cup butter (1/2 of a stick); pour into food processor while on low/pulse until butter is incorporated. Remove 1-2 tablespoons of the crumbs for garnish and set all aside.

TIP | 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.

HOW TO SOFTEN ICE CREAM

Soften your ice cream, about 15 minutes on the counter should do it; you need it soft enough to easily mold into the bowl. Or you can zap it in the micro for 15-20 seconds, no longer.

BUILDING YOUR LAYERS FOR ICE CREAM CAKE

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 completely melt your ice cream. Or make some homemade fudge topping ahead of time!

FREEZE for 30-60 minutes!

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

If desired, 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.

NOTE | My son said he liked the “crumbly” cookie parts the best, so on my second cake I added a second layer of the cookie crumbs to the middle of the cake and omitted the ganache.

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.

TIP | 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).

MAKING CHOCOLATE GANACHE (optional)

If making ganache now is a great time to make it and add to your creation.

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. 

TIP | 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 vanilla and a pinch of salt. Allow to  cool for 10-15 minutes then spoon over frozen ice cream layer, smooth out and return to fridge for 30 minutes – 1 hour.

FINAL FREEZING

Finally, add your last layer of ice cream after your cookie crust and/or ganache layers are firm to the touch. *Oops, I accidentally added my ganache at the very end, just before my cookie crust, it was quite decadent I must say!

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.

NOTE | I have been known to “RUSH” my 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.

HOW TO UNMOLD THE ICE CREAM CAKE

Grab a plate or platter that will fit your Mud Pie creation! Set aside. Using a small knife or butter 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; 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.

Slice into desired sizes, 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. Return balance of uneaten cake to freezer.

TIP | If desired, slice the entire cake and using the back side of a knife, push in wax paper between slices for easier serving.

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
• A dollop of whipped cream

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!

LAYERING AND FLAVOR OPTIONS

• 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 – Gingersnap or Spice Cookie Crust – Caramel toppings
• Christmas Ice Cream Cake | Egg Nog & Vanilla Ice Cream – Blonde OR Chocolate Sandwich Cookie Crust – Caramel or Fudge Toppings and layering.
• Christmas 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.

Use ice cream flavors you and your family love! Be creative, I’d love to hear about how you layered your “Mud Pie”! Please come back and comment and rate the recipe!!

TOOLS FOR THE RECIPE

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Mile High Mud Pie (Ice Cream Cake)

• Author: Kathleen | The Fresh Cooky
• Prep Time: 6-8 hours (includes freezing time)
• Total Time: 6-8 hours (includes freezing time)
• Yield: 8-16 servings 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American

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Description

Outrageously delicious, this Mile High Mud Pie is a dynamite version of ice cream cake. Layers of rich and creamy coffee, chocolate and vanilla ice-cream, ribbons of fudge sauce, cookie crumbles and Reese’s peanut butter cups, with an amazing chocolate cookie crust!

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Scale 1x2x3x

Ingredients

• 1 package creme filled sandwich cookies (I used Back to Nature Chocolate Creme Cookies, or use Oreos, Newman O’s, etc.)
• 1/4 cup (1/2 stick) melted butter, slightly cooled
• 3–1/2 gallons of Vanilla, Coffee and Chocolate Ice Cream (or your favorite flavors, see variations below)
• 1 jar hot fudge sauce (try and buy without High Fructose Corn Syrup) or make my Chewy Hot Fudge
• 1 recipe “magic shell” or purchase Magic Shell Fudge
• 1 bag mini Reese’s Peanut Butter Cups (chopped)
• 1 recipe chocolate ganache (optional)

Ganache Ingredients

• 2/3 cup semisweet chocolate chips
• 2/3 cup milk chocolate chips (or all semisweet works well too)
• 1 cup whipping cream
• 2 Tablespoons butter
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

MAKING THE COOKIE CRUST AND CRUMBLY’S

1. Place the entire package of cookies in the base of a food processor* (or a handful at a time if you have a smaller food processor) and pulse until the cookies coarse crumbs.
2. Melt 1/2 of a stick (1/4 cup) of butter; pour into food processor while on low/pulse until butter is incorporated. Remove 1-2 tablespoons and set all aside.
3. GLUTEN FREE OPTION | Simply replace your sandwich cookies with a Gluten Free Cookie of choice and make sure of course that your toppings and ice creams are also GF.

ASSEMBLING THE LAYERS OF THE MUD PIE

1. 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.
2. 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!
3. 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.
4. Spoon on a layer of fudge topping over the ice cream. If you need to warm it to pour or spread easier, just warm slightly so you don’t completely melt your ice cream.  
5. FREEZE for 30-60 minutes!
6. 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.
7. 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.
8. NOTE | My son said he liked the “crumbly” cookie parts the best, on one of the cakes I added a second layer of the cookie crumbs to the middle of the cake and omitted the ganache.
9. Scoop and press on your next layer of ice cream and repeat with fudge layer; return to freezer for 1 hour. Or replace a fudge layer with a ganache layer (instructions below)
10. TIP | I like to use 2-3 different ice creams in my ice cream cakes, appeals to most.
11. After your 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.
12. 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.

Making Ganache

1. If making the ganache now is a great time to make it and add to your cake.
2. 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. 
3. TIP | It might be overkill to do both a layer of cookie crumbs AND ganache, but who am I to tell you what to do!
4. 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 THE ICE CREAM CAKE

1. Grab a plate or platter that will fit your Mud Pie creation! Have ready.
2. Using a small knife, slide around the edge of the cookie crust.
3. 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.
4. TIP | If holding the frozen glass bowl is to chilly or the water is to hot, put on some dishwashing gloves; extra points for cute gloves!
5. 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.
6. 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.
7. Remove ice cream cake from freezer 10 minutes prior to serving.
8. 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.

GARNISH IDEAS

1. Drizzle a little more fudge or topping of choice over top, including magic shell.
2. Add crushed cookies chunks or chopped Reese’s Peanut Butter cups
3. A dollop of whipped cream
4. PHEW! It sounds so much harder than it is, it’s seriously one of the easiest, no fuss desserts I make and I ALWAYS have people request the “recipe” from me! It’s so worth the time in between layers for this work of art!

Flavor Combination Ideas

• 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, uncrushed) layers.
• Thanksgiving Ice Cream Cake | Pumpkin – Vanilla – Pumpkin Ice Creams – Gingersnap or Spice Cookie Crust – Caramel toppings
• Mountain Man Ice Cream Cake | Moose Tracks, Chocolate, Vanilla Ice Creams – Chocolate Cookie Crust, Fudge AND Caramel toppings
• Christmas Ice Cream Cake | Egg Nog & Vanilla Ice Cream – Blonde OR Chocolate Sandwich Cookie Crust – Caramel or Fudge Toppings
• 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.
• Christmas Peppermint Ice Cream Cake | Peppermint, Vanilla and if desired White Chocolate Ice Creams- Layered with Crushed peppermints (candy canes) and white chocolate chips with chocolate crushed cookies layer and chocolate cookie crust.

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Notes

*TIP | 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.

TIP | 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.

TIP | If desired, slice the entire cake and using the back side of a knife, push in wax paper between slices for easier serving

Keywords: ice cream cake, mud pie, layered ice cream dessert, fudge, ganache, homemade, magic shell

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