This Mud Pie is the ultimate dessert for chocolate and coffee lovers! With layers of Oreo crust, creamy ice cream, rich fudge, and whipped cream, it’s no wonder this recipe has over 63,000 views. I’ll share my secrets for creating the best Mud Pie recipe, including tips for customizing it with your favorite ice cream and Oreo flavors.
Angela said: “SO pretty and you can really make it to your liking. I made mine with cookies & cream and vanilla ice cream. It is so easy to make, just give yourself time. I found it easier to put the hot fudge on top of the ice cream, then place the Oreo crumbs on top of that. This cake was a hit!!! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ “
Honestly it’s my father in law’s favorite. Highly recommend and it’s so easy! We skip the layer of vanilla ice cream for a death by chocolate. I add the whipped cream before serving!
Natalie ~ Pinterest
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
This Mud Pie Ice Cream Cake has been our family’s go-to birthday cake for years, and it’s easy to see why! It’s so versatile—you can customize it for any occasion by using your favorite ice cream and Oreo flavors. Whether you’re a fan of classic coffee ice cream or prefer cookies & cream, mint chip, or something totally unique, this Mud Pie can be tailored to fit everyone’s tastes.
Why you’ll love this Mud Pie Ice Cream Cake:
- No-Bake Dessert: No need to turn on the oven! You’ll see it pop up at family reunions, Christmas celebrations, Easter dinners, summer barbecues, and more. For a festive twist, check out my Peppermint Mud Pie.
- Customizable: This recipe is more of an idea generator! Mix and match your favorite ice cream and Oreo flavors to make it your own. Check out all of my suggestions below!
- Perfect Layers: Crunchy crust, creamy ice cream, and rich fudge—each layer adds something special.
- Make Ahead: This cake is perfect for prepping in advance for birthdays, parties, or holiday gatherings. I even make it in disposable containers to bring to new moms or friends who need a meal.
- Crowd-Pleaser: This dessert is always a hit with both kids and adults—whether for birthdays, celebrations, or just a fun weekend treat.
I’ve also got the secret for how to easily invert this Mud Pie out of a glass bowl for a beautiful presentation that’ll impress any crowd. And don’t worry, I’ve included tips for getting those clean, picture-perfect slices and how to store leftovers—if there are any! This Mud Pie has become a tradition in our home, and I know it’ll become a favorite in yours too.
What is Mud Pie?
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 and Red Robin – serving 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.
Fresh Tips
- The beauty of an ice cream cake, is you get to choose the flavors!
- Add any mix-ins you might want, try different sauces and cookie crusts.
- I have lots of ideas at the end of this post.
Mud Pie Recipe Ingredients
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 all-natural 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.
How to make Mud Pie
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
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, repeating with the fudge topping (or ganache, below) layer; return to the 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 a ganache layer (below).
Step 4 – Make Chocolate Ganache Layer (optional)
If you’re making ganache, now is a great time to make it and add it 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! Or make and pour over the final mud pie dessert for extra chocolatey goodness!
Finally, add your last layer of ice cream after your cookie crust and/or ganache layers are firm to the touch.
Step 5 – Finish it up and Freeze
Be sure to finish with your Oreo crumb crust. While it’s on top, when you unmold it, 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 6-8 hours.
Step 6 – How to unmold 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 a sink or much larger bowl with hot tap water. Carefully lower the bowl into the water, dipping until just before the rim (be 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 the freezer for 30 minutes. If desired, before serving, spoon on more fudge sauce, sprinkle with a tablespoon of reserved cookie crumbs, and/or drizzle with Magic Shell.
Remove the ice cream cake from the freezer 10 minutes prior to serving.
Step 7 – How to Slice Mud Pie
Remove mud pie dessert from freezer 10-15 minutes, so it softens slightly. For each slice, run a long knife under hot tap water or set in a glass of hot water, then wipe clean. This will give you a cleaner cut when slicing. Serve immediately. Return the balance of the uneaten cake to the 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.
Mud Pie Dessert Tips
- I have been known to “RUSH” my layering process. The cake isn’t as pretty if you don’t freeze between layering. However; 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.
Mud Pie Recipe Variations
- Drizzle a little more hot fudge sauce or topping of choice over the top, including the magic shell.
- Toss on crushed cookie 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, peel away from you on the bar to make chocolate shavings.
Optional Mix-Ins and Layers
- Peanut Butter Cups
- Additional cookie crumbs
- Caramel topping
- Chocolate Ganache
Serving Oreo 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.
Storing Leftover Oreo Mud Pie
If you’re lucky enough to have leftovers, storing your Oreo Mud Pie is easy! Simply cover the pie tightly with plastic wrap or transfer slices to an airtight container. Keep it in the freezer, and it will stay fresh for up to a week—or even longer. We’ve had ours for several weeks at times, and the ice cream police haven’t taken us in yet! For the best texture, let the slices sit at room temperature for about 5-10 minutes before serving again.
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!
Frequently Asked Questions
Instead of my traditional ice cream cake, made in a springform 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 in a large bowl (maybe 2-2.5 liter) for the day of celebration and another in a medium bowl (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?
YES! Replace your sandwich cookies with a Gluten Free Cookie of choice and make sure your toppings and ice creams are also GF. Now that there are Gluten-Free Oreo’s they are perfect!
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 the mixture into a mixing bowl, add the melted butter, and stir to combine.
YES! You will probably need to adjust your total amounts of ice cream, but layer everything in reverse, starting by pressing the cookie crust into the bottom of the springform pan, then start your layering.
You bet, it won’t be as tall, but I’ve done this many times! Layer the cookie crust on the bottom, then add layers of ice cream, fudge, cookie crumbs. Finish by smoothing the top and freeze overnight.
Flavor Combination Ideas
- 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.
For easier serving, allow mud pie cake to sit on the counter for 10-15 minutes before slicing.
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.
Try our other favorite 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
- Strawberry Shortcake Ice Cream
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Video
Equipment
Ingredients
- 40 cookies Oreo's Roughly family size, or other sandwich cookie, may need fewer or more depending on size of bowl
- ¼ cup butter melted, ½ stick
- ½ gallon coffee ice cream or use favorite
- ½ gallon vanilla ice cream or use your favorite
- ½ gallon chocolate ice cream use your favorite, see options below
- ½ cup hot fudge Make your own or buy quality 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 ½ of a stick (¼ 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 glass 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.
- 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 6-8 hours.
Ganache
- In a microwave proof bowl pour in chocolate chips (⅔ cup) and whipping cream (½ cup) and heat in 30-40 second bursts, stirring well in between. After melted, add 1 TBL butter and pinch of salt, ¼ teaspoon vanilla, stir until smooth. Do not overheat, it will burn and ruin your ganache. Cool 10-15 minutes stirring occasionally, then use on cake.
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!
Notes
Nutrition
Angela
SO pretty and you can really make it to your liking. I made mine with cookies & cream and vanilla ice cream. It is so easy to make, just give yourself time. I found it easier to put the hot fudge on top of the ice cream, then place the Oreo crumbs on top of that. This cake was a hit!!!
Love how you made it yours, Angela! Cookies and Cream sounds dreamy!
Lori
So excited to try this for my 65th birthday! Do you use the entire Oreo cookie – including the cream filling? Or, just the chocolate coolie part?
Yes the entire Oreo cookie!! And it might quickly become your favorite birthday cake! Happy birthday!!
Nancy Fransen
Can u make this in a 9×12 and not flip it over just serve out of the pan
Absolutely!! Done that many a time. You just don’t get as many layers but still delish!
Cara
Big ice cream cake fan here and this one is to die for, and looks super impressive, too!! The only hard part about making it was waiting for it to freeze overnight — literally, it was all I could think about all night :). Thanks for the great recipe!
So very true!!
Alina
These layers are so beautiful and delicious! I can’t believe how easy it was to make.
Glad you liked it!
Cara
This mud cake was everything I wanted in a dessert and more. So decadent, so delicious. Definitely making again.
Love hearing that, thanks!
Ieva
Yes, yes, 100% yes! You had me at ‘mud cake’, but after I tasted it I was soooo impressed, that I honestly could not stop eating it! What a great, easy-to-follow recipe. Very decadent, very impressive layers and not that difficult to achieve!
So glad you tried it and loved it, thank you for your kind words!
Andrea
Super easy to put together and my grandkids are going to love it! I’ll probably let them help too.
It’s a great recipe to make with kids!
Jess
Love the tips for making this gluten-free. Perfect! Thank you!
You are so welcome!
Amy
Oh wow this is so indulgent and tastes incredible!
So glad you loved it! Thank you Amy!
Chenée
This is the best method to make an ice cream cake! It reminds me of one of my favorite desserts from Gibson’s Steakhouse in chicago!
Yes! So glad you liked it, such an easy way.
Kathy
This is without a doubt the best ice cream cake ever. Made it for my daughter’s birthday and will never buy a store bought one again. Thank you for a fabulous recipe!
Wahoo! Love hearing this Kathy, so glad that it was loved!!
Lynn Spencer
Did you have a Chart House restaurant near you when you grew up? Are they even around any more? Anyway, this recipe immediately brought back memories of the Mud Pie at the Chart House! And my mouth is watering and I’m having wonderful meal memories! THanks for the recipe and the reminiscing!
We did and we still do, there is one left in the state, though I haven’t been in years, indeed this recipe is “crafted” around the idea of that mud pie! Certainly the shape of it, if I remember right, they used coffee and an almond ice cream, which since we have a tree nut allergy we cannot do!
Jules
I made this over the weekend and it was amazing. John said if we weren’t already married he’d propose after this one!
Jennifer Stewart
Jennifer Stewart
I would eat this every time we went out and I was allowed to order dessert!
And I hope that soon we can get out and order dessert once again!
Erin
We make ice cream cake to celebrate birthdays, and I decided to switch it up for my daughter’s birthday this year. We all LOVED this! The peanut butter cups were a delightful touch.
Michele
This was the star of my husbands birthday party dessert bar…. not one piece left after about 20 mins… SO So GOOD!
Debi
This is amazing. I’m making this for my husband for his birthday. Thanks so much for sharing this recipe! PS when I worked in a restaurant that served these we used to take the slices, pop them in a blender with a little milk, and voila, mud pie milkshake! They brought all the boys to the yard. LOL
Deb Clark
This is ridiculous and over-the-top – JUST the way I like it. What a treat!
Robin
Hi. This recipe looks great. However your site is so full of encumbrances/pop ups/items on sidebars that it made for very frustrating reading. To the point that I decided to move on. Even as I type this there are big aqua circles crowding my writing…
Hi Robin,
I am so sorry you experienced this, I understand it can be frustrating. Unfortunately that is the way that bloggers earn their income, it sounds like you were writing from your phone, I will look at my settings with my social sharing buttons (sounds like the aqua circles) that were crowding your writing. I do appreciate feedback as I try and balance having enough, but not too much. Have a happy weekend!
Gracefully,
Kathleen
Miz Helen
Oh my goodness! Your Mud Pie Ice Cream Cake is going to be a big hit here at the cottage. What a great summertime dessert! Thanks so much for sharing this special recipe with us at Full Plate Thursday!
Miz Helen
I hope you thoroughly enjoy it Miz Helen!!
Julie @ Back To My Southern Roots
Wow! This look AMAZING! I am going to have to make this very soon.
Oh thank you Julie!!