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Mississippi Mud Ice Cream

Summer isn’t summer without a whole lot of cold, creamy, sweet ice cream and Mississippi Mud Ice Cream is one of my favorite flavors. It is rich and indulgent with its luscious combination of coffee, crushed Oreo cookies, toasted pecans, chocolate chunks, and swirls of fudge. And you don’t even need an ice cream maker to whip up this delectable treat.

Mississippi mud ice cream in a white bowl with an oreo stuck in the ice cream and a spoon and pecans on the side.

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Why you’ll love it

If you’re wondering why this ice cream is worthy of your attention, here are just a few reasons:

  • Easy no-cook recipe: This no-churn Mississippi Mud Ice Cream is incredibly simple to make. There’s no cooking involved—just mix and freeze! With just a handful of ingredients and a little bit of time, you can create a decadent frozen treat.
  • Decadent flavor: This ice cream is all about indulgence. It combines bitter coffee with sweet milk chocolate and rich fudge plus the crunch of Oreo cookies and toasty pecans for a delectable explosion of flavor.
  • Versatile and customizable: While this recipe stays true to the classic Mississippi Mud flavor profile, you can always add your own twist. Get creative with additional mix-ins like marshmallows, caramel, or even a splash of bourbon for an adult version.
Overhead shot of the ingredients to make mississippi mud ice cream.

Ingredients You Need

To create this scrumptious ice cream, you’ll need the following ingredients:

  • Egg yolks: Egg yolks form the base of the ice cream and give it structure. If you prefer to avoid raw eggs, you can use pasteurized eggs or use an egg substitute as an alternative.
  • Sugar: Sweetens the ice cream mixture and helps to create a smooth texture. You can use alternative sweeteners like honey or maple syrup, if desired, but they’ll change the flavor.
  • Cream: Cream gives the ice cream its rich, velvety texture and luxurious creaminess. Look for heavy cream or whipping cream with a high fat content for the best results.
  • Milk: Whole milk balances out the richness of the cream and eggs. Don’t be tempted to use skim milk as it can give the ice cream an icy texture due to its low fat content.
  • Instant coffee: Adds a subtle bitter coffee flavor that enhances the sweet, chocolatey goodness. Dissolve the instant coffee in boiling water and let the mixture cool before adding to the ice cream mixture.
  • Oreo cookies: These iconic sandwich cookies add crunchy texture to punctuate the rich creaminess of the ice cream. You can use standard chocolate Oreo cookies, or try some of the alternative flavors like mint or peanut butter for a bit of a twist. Or try using other cookies like Flourless Chocolate Cookies or Ginger Snap Cookies.
  • Milk chocolate chunks: Chunks of milk chocolate melt into creamy pockets of goodness throughout the ice cream. You can use semisweet or dark chocolate if you prefer a richer, less sweet flavor.
  • Fudge sauce: Creating a ribbon of fudge sauce through the ice cream makes it even more indulgent. You’ll find fudge sauce with the ice cream toppings in the supermarket, usually close to the freezer where the ice creams are.
  • Pecans: These toasty and slightly sweet nuts provide a satisfying crunch and a delightful contrast to the creamy texture of the ice cream. You can substitute almonds or walnuts (or another nut) if you like, or leave the nuts out altogether.

How to Make It

Now that you have gathered all the necessary ingredients, follow these simple steps to create your homemade Mississippi Mud Ice Cream:

  • Whip the eggs and sugar: Using a stand mixer, hand-held electric mixer, or whisk, beat the eggs and sugar together until they become light and creamy.
  • Incorporate the cream, milk, and instant coffee: Beat in the cream, milk, and instant coffee until the mixture is thoroughly combined.
  • Put in the ice cream maker: Transfer the cream base to the ice cream maker (the container should have been in the freezer for 24 hours in preparation). Churn it for about 30 minutes, then transfer half of the mixture to a loaf pan.
  • Crush the Oreo cookies: Place the Oreo cookies in a zip-top bag and crush them into small pieces using a rolling pin or the bottom of a heavy glass. You want a mix of crumbs and larger chunks for added texture.
  • Add the fudge sauce, cookie crumbs, chocolate chunks, and pecans: Drizzle half of the fudge sauce over the top and then sprinkle half of the crushed cookies, chocolate chunks, and pecans over the ice cream in the pan. Top with the remaining fudge sauce, ice cream and then the remaining cookie crumbs, chocolate chunks, and pecans over the top.
  • Freeze and wait: Cover the mixture and place it in the freezer for at least 6 hours or overnight, allowing it to firm up and develop its creamy texture.
  • Serve and enjoy: Once the ice cream is fully frozen, scoop it into bowls or cones and enjoy.
Low angle shot of a bowl of mississippi mud ice cream with an oreo cookie and a spoon stuck in it.

How to serve It

Obviously, a delicious ice cream full of mix-ins doesn’t need a lot to go with it. Scoop it into a bowl or onto a cone and have at it! But if you want to get fancy, here are some ideas:

  • Freshly whipped cream: Top each serving with a dollop of freshly whipped cream for an extra creamy indulgence.
  • Miso caramel: Drizzle some sweet-salty miso caramel over the top.
  • Hot fudge sauce: Warm up some additional fudge sauce and drizzle it over the ice cream for an extra dose of decadence.
  • Maraschino cherries: Add a vibrant pop of color and a touch of sweetness with a few maraschino cherries on top.
  • Extra Oreo cookies: Crush a few more Oreo cookies and sprinkle them over the ice cream for added crunch and flavor.
  • If you’re feeling super extra fancy, use this Mississippi Mud Ice Cream to make Air Fryer Fried Ice Cream.

You can also try making other delicious homemade ice cream flavors like S’mores Ice Cream, Rocky Road Ice Cream, or Pumpkin Spice Ice Cream.

Low angle shot of a bowl of mississippi mud ice cream with an oreo cookie and a spoon stuck in it.

Mississippi Mud Ice Cream

Robin Donovan
Mississippi Mud Ice Cream is easy to make and so creamy, dreamy good. With a coffee ice cream base, chocolate chunks, toasted pecans, crushed Oreo cookies, and generous ribbons of fudge sauce, it’s totally irresistible.
5 from 17 votes
Prep Time 10 minutes
Freezing time 6 hours 30 minutes
Course Dessert Recipes
Cuisine American
Servings 6 servings
Calories 465 kcal

Ingredients
  

  • 2 large eggs
  • ¾ cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3 tablespoons instant coffee
  • ½ cup coarsely chopped Oreo cookies
  • ½ cup milk chocolate chunks
  • ¼ cup fudge sauce
  • ¼ cup toasted chopped pecans

Instructions
 

  • In a large mixing bowl, beat the eggs with an electric mixer until light and foamy, about 1 minute. Slowly add the sugar and continue mixing until light and airy.
  • Add cream, milk, and instant coffee blending until combined.
  • Pour the liquid into the ice cream maker and freeze according to the manufacturer’s instructions.
  • Transfer half of the ice cream to a freezer-safe container. Add half of the Oreo crumbs, chocolate chunks, fudge sauce, and pecans. Add the remainder of the ice cream and top with the rest of the cookies, chocolate, fudge, and pecans.
  • Cover the container and freeze for 4 to 6 hours.

Nutrition

Calories: 465kcalCarbohydrates: 39gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 149mgSodium: 103mgPotassium: 282mgFiber: 0.4gSugar: 34gVitamin A: 1312IUVitamin C: 1mgCalcium: 121mgIron: 1mg
Tried this recipe?Let us know how it was!
By on June 22nd, 2023

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

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