This easy recipe for chocolate coffee mudslide ice cream starts with creamy, no churn chocolate ice cream that’s flavored with espresso powder. The ice cream is loaded with chopped Oreos, chocolate chunks and swirls of chocolate ganache.
You might also love these no churn ice cream recipes for brownie sundae caramel swirl ice cream, chocolate peanut butter cookie ice cream, and peanut butter vanilla fudge ripple ice cream.
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Why You’ll Love This Recipe
Easy to Make. I love the no fuss approach of this no churn mudslide ice cream. You don’t need an ice cream maker, just an electric mixer to whip the cream until fluffy.
Tastes Like a Mudslide Cocktail. A traditional mudslide cocktail typically contains vodka, coffee liqueur (Kahlua), cream or Bailey’s Irish Cream liqueur, and a drizzle of chocolate (which is the “mud” in the drink). My recipe for coffee chocolate mudslide ice cream combines all of these delicious flavors into one tempting ice cream, minus the alcohol. The addition of chopped Oreos and chunks of dark chocolate add texture and crunch. And for the mud in my mudslide, I added ribbons of creamy chocolate ganache, although you could certainly substitute prepared hot fudge sauce instead of the ganache.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Sweetened Condensed Milk. You can use either regular sweetened condensed milk or the fat free version. The milk contains sugar, which will sweeten the ice cream and give it a very smooth, creamy texture.
- Instant Espresso Powder. I use Medaglia D’ Oro Instant Espresso Coffee, which I buy at my local King Soopers. It has a strong coffee flavor, and is great for all kinds of baking and cooking.
- Cocoa Powder. You’ll need unsweetened cocoa powder, preferably Dutch processed, for a rich chocolate flavor in the ice cream.
- Vanilla Extract. Flavor.
- Salt. Balances the sweetness.
- Chocolate. You’ll need a bar of semi sweet or dark chocolate, finely chopped. Half of the chopped chocolate will be used to make the ganache, and half will be mixed into the ice cream for chunks of chocolate throughout.
- Heavy Whipping Cream. The high fat content in heavy whipping cream makes the best ice cream that’s smooth, creamy and fluffy.
- Oreos or Chocolate Sandwich Cookies.
Instructions
- In a large bowl, whisk together the sweetened condensed milk, espresso powder, cocoa powder, vanilla extract and salt, until smooth. Set aside.
- Finely chop the chocolate, and divide in half between two small bowls.
- Pour 1 1/2 ounces of the cream into a small saucepan. Over medium heat, warm the cream just until hot and beginning to simmer around the edges. Remove from the heat. Pour the hot cream over half of the chopped chocolate, and stir into a smooth ganache. Set aside to cool for a few minutes.
- Pour the remaining cream into a bowl, and use an electric mixer to whip the cream until soft, fluffy peaks form that hold their shape. Fold the whipped cream into the sweetened condensed milk mixture, until mostly combined, but still streaky.
- Fold the remaining half of the chopped chocolate and the chopped Oreos into the ice cream mixture. Drizzle with the cooled ganache, and briefly swirl it into the ice cream.
- Spread the ice cream into a lidded, freezer safe container. If you like, sprinkle the top of the ice cream with a few extra chopped Oreos. Freeze until firm enough to scoop, at least 8 hours, or overnight.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How long does homemade ice cream last?
Homemade ice cream is usually best eaten within about 1-2 weeks.
What cocoa powder do you use?
I only use Dutch processed cocoa powder for all my recipes. My favorites are Rodelle, Drost and Cacao Barry Extra Brute.
Can I make this without the espresso powder?
If you don’t like coffee flavored chocolate ice cream, you can simply omit the instant espresso powder.
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No Churn Chocolate Coffee Mudslide Ice Cream
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 ½ tbsp instant espresso powder
- ⅓ cup unsweetened cocoa powder, sifted
- 2 tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 3 oz good quality dark chocolate, finely chopped, divided
- 2 cups cold heavy whipping cream, divided
- 12 Oreos or chocolate sandwich cookies, roughly chopped
Instructions
- In a large bowl, whisk together the sweetened condensed milk, espresso powder, cocoa powder, vanilla extract and salt, until smooth. Set aside.
- Finely chop the chocolate, and divide in half between two small bowls.
- Pour 1 1/2 ounces of the cream into a small saucepan. Over medium heat, warm the cream just until hot and beginning to simmer around the edges. Remove from the heat. Pour the hot cream over half of the chopped chocolate, and stir into a smooth ganache. Set aside to cool for a few minutes.
- Pour the remaining cream into a bowl, and use an electric mixer to whip the cream until soft, fluffy peaks form that hold their shape. Fold the whipped cream into the sweetened condensed milk mixture, until mostly combined, but still streaky.
- Fold the remaining half of the chopped chocolate and the chopped Oreos into the ice cream mixture. Drizzle with the cooled ganache, and briefly swirl it into the ice cream.
- Spread the ice cream into a lidded, freezer safe container. If you like, sprinkle the top of the ice cream with a few extra chopped Oreos. Freeze until firm enough to scoop, at least 8 hours, or overnight.
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