Ice Cream
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Mud Pie Ice Cream–Day 16: Ice Cream Marathon

My mom and I have this weird thing where neither of us drinks coffee but the smell and flavor of coffee is so appealing to us (think coffee candy, ice cream, etc.).


One of the best “coffee-flavored-but-not-really-coffee-but-makes-you-feel-like-a-regular-drinker” examples is mud pie.  For those not familiar, mud pie is a dessert usually made with chocolate cookie crumbs and coffee ice cream.


While it is super delicious, it’s often obscenely large (enough to share with your table) and usually in the form of a pie wedge.

When waiters at restaurants assume I’m a coffee drinker like the rest of the table and ask me how I take my coffee I’m always tempted to say, “Frozen, with an Oreo crust.  Hold the whip cream please.”


My eyes are trained to seek out “mud pie” on a dessert menu.  The first time I ever had it was at a family birthday dinner when I was in elementary school.  It was at a local restaurant called Doolittles Café that had this awesome 1940’s aviation theme.  I think my parents ordered it to get my reaction since the pie slice was the size of my head at the time.

One summer up at the lodge, I realized we had Oreos and coffee chip ice cream.  Before I knew it, I was crushing the cookies in a Ziploc bag and assembling the crumbs with ice cream in a plastic cup (who wants to do dishes on vacation?!?).  I walked down to the pier and my mom asked me what I was eating.  I replied, “umm…poor man’s mud pie?!?”  Once she and my aunts got done laughing they looked at me and said, “No seriously.  That sounds good, what’s in it?” 


Guess who walked back up to the lodge and had to return with a tray of plastic cups? 

This girl.

This ice cream is just as good without having to make the real deal.

Serve it in a plastic cup with a plastic spoon.  It tastes better that way.  Trust me.


{Mud Pie Ice Cream}
Makes 1 Quart
Adapted from Nigella Lawson


Ingredients

  • 2 c. cream
  • 1 c. powdered sugar
  • 1/2 c. brewed coffee, chilled
  • 2 oz. dark chocolate, chopped
  • 10 oreos, crushed
  1. Mix coffee and cream in a stand mixer with the whisk attachment until combined.
  2. Slowly beat in the powdered sugar.  Turn the mixer to medium speed and beat until the cream forms soft peaks and holds its shape.
  3. Fold in the chocolate chunks and oreos.
  4. Transfer to a container and freeze until set.

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Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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