Rich, silky chocolate ice cream with fudge ribbons and chocolate chips. This triple chocolate ensemble is easy to make and is a chocolate lover’s dream!
If you’ve read any of my ice cream posts before, you may have heard me gush over my love of Tillamook ice cream. My favorite (Fireside S’mores) has been discontinued, leaving me to settle for my second favorite, Mudslide. Chocolate ice cream, chocolate chunks, and a fudge swirl. It’s just…amazing.
So, I decided it was time to create my own version. And it did not disappoint.
This ice cream is simple to make yet creamy and full of chocolate. In fact, the mini chocolate chips and fudge swirl help create a lovely combination of textures. Not too crunchy, but just enough.
My favorite part about this ice cream is that nothing in it is labor intensive or difficult to make. You can actually make it a no-churn ice cream (see notes below) to speed up the process. There’s about 10 minutes or so of cooking and stirring, followed by some chilling (you can make the caramel sauce, shortbread, and toasted coconut while it chills), followed by about 20-30 minutes of slow-churning (or about 10 minutes of no-churn whipping and folding). Done!
The ice cream base uses eggs—but don’t let that scare you! It’s very, very simple to make as long as you can whisk quickly. This creates the creamiest possible ice cream. In fact, when the custard is chilled, it’s almost mousse-like and is so silky and rich. Additionally, the use of cocoa powder and melted chocolate chips in the ice cream gives an incredible depth of chocolate flavor and creamy texture.
And the chocolate chips and fudge swirl! Such good ideas. The swirl is a simple ganache, which makes it much easier to scoop. I like to have a nice, thick swirl so I get yummy chunks in each scoop. And I actually chose to use mini chocolate chips here, to make scooping easier. However, you could use regular chips or chopped baking chocolate. Whatever you like!
Egg yolks. Don’t be intimidated! Using egg yolks is fairly quick and makes the ice cream just so, so creamy and delicious.
Sugar. Granulated is used. When you whisk it with the yolks, it will be lumpy at first, but keep whisking, as the sugar will melt and become fluffy.
Whole milk. Try to use regular whole milk instead of nonfat. You won’t actually save very many calories per serving using nonfat here, and it’s much creamier with whole.
Chocolate chips. You can sub chopped baking chocolate. I used semisweet, but dark works as well. I wouldn’t do milk, personally, as it tends to be less flavorful, but it’s up to personal choice. For the mix-in chocolate chips, I used semisweet mini chips, for easier scooping.
1. Whisk egg yolks and sugar until pale and fluffy. At first it’ll be goopy and lumpy and seem like it can’t be whisked. Just keep going and the sugar will melt then it’ll all turn fluffy and pale. You should be able to pull the whisk up and create ribbons that stay visible for a few seconds.
2. Heat milk, vanilla, cocoa powder, and a pinch of salt. Heat over medium, until steam comes off and bubbles begin to form along the edges.
3. Temper the milk into the eggs. I always temper all of my milk to be safe. Pour slowly and whisk the eggs quickly. Then pour it all back into the saucepan.
4. Heat until thickened. It should be able to coat the back of a spoon (meaning if you run your finger on the custard on the back of your spatula, it leaves a distinct line that doesn’t fill in). I usually cook it until it resembles instant pudding before it’s been chilled.
6. Add heavy cream then chill. You can add the heavy cream later, if needed. But adding it right after cooking tends to stop the cooking process and ensure no scrambled eggs. Place a piece of plastic wrap directly on the custard to prevent a film forming while it cools. It needs at least an hour to chill.
7. Mix heavy cream and chocolate. Cook over a double boiler or in the microwave at half power in 30 second increments. Stir frequently. Once nearly smooth, remove from heat and keep stirring until fully smooth.
8. Churn ice cream. Stir well then churn according to your manufacturer’s directions. Be sure you have enough ice or have frozen it long enough, per direction. (*See note below for making this without an ice cream maker, i.e. no-churn.)
9. Stir in chocolate chips. Stir these in right after the ice cream finishes churning, so they’re well-distributed.
10. Layer with fudge swirl. Layer 1/3 of the freshly churned ice cream then drizzle with 1/3 of the chocolate fudge. Swirl it a little with a knife or toothpick. Repeat until all ingredients are layered in a large loaf pan or ice cream container. (FYI, the photo below is of my coffee mudslide ice cream being layered, since I somehow forgot to photograph that part this time).
Store leftovers in an airtight container. Ice cream should last at least 1-2 months, but this can vary depending on your freezer and how well-sealed it is.
A Chocolatey Blend of Marshmallow, OREO® & Brownie Chocolate lovers rejoice! Chocolate Mudslide Ice Cream is the perfect indulgence. We blend Hershey’s Special Dark® Ice Cream with swirls of marshmallow then layer in OREO® cookie chunks and chewy brownie bits..
Cream, Skim Milk, Milk, Sugar, Cocoa (processed with alkali), Peanut Oil, Coconut Oil, Pasteurized Egg Yolks, Whey Powder, Cocoa, Tara Gum, Guar Gum, Natural Flavor, Salt, Soy Lecithin .
What if my eggs scrambled?
Sometimes, the eggs scramble just a bit. If they’ve scrambled a lot, with large chunks of egg, you should start over. However, if you’re unsure or think you see some tiny egg bits, just use a large fine mesh sieve to strain the custard before chilling. It’ll remove any egg that didn’t temper properly.
Mudslide Drink Recipe
FAQ
What are the ingredients in mudslide ice cream?
Does mudslide ice cream have coffee in it?
Does Ben and Jerry’s Dublin Mudslide have alcohol in it?
How do you make a mudslide ice cream?
Chill the serving glass in the freezer. Place the ice cubes, ice cream, vodka, Baileys, Kahlua, and chocolate syrup in a blender. Blend until smooth. Pour the mudslide into the chilled glass. Freeze for 5 to 10 minutes to thicken further. Top it with whipped cream and chocolate sprinkles, if using.
How do you make Kahlua mudslide ice cream?
Make sure to use a blender than can handle crushing ice. Add the Kahlua, Bailey’s, vodka, ice, and vanilla ice cream. Blend until smooth and creamy ensuring no large ice chunks remain. Pour the frozen mudslide into the chocolate drizzled glass. If desired top with whipped cream and extra chocolate syrup. Serve immediately!
Can you make a mudslide without ice cream?
A mudslide without ice cream is referred as a mudslide cocktail, a classic mudslide, or mudslide on the rocks. It’s a mixture of Bailey’s, Kahlua, and vodka combined and poured over ice or in a chilled glass. Can you use chocolate ice cream in a frozen mudslide? Absolutely! Chocolate ice cream would taste great in a mudslide.
How do you make frozen chocolate mudslide?
The most delicious frozen chocolate mudslide, made easily with just a few ingredients and a blender! To a large blender, add chocolate vodka, Irish cream, Kahlua, creme de cacao and chocolate ice cream. Cover and blend well. You may need to scrape the sides of your blender halfway through, then continue blending.