Homemade ice cream cakes are super easy to put together. And when you bring this Mud Pie out, jaws will be dropping on the ground.
Kids are funny when it comes to their birthday’s. I do not pride myself to be a professional cake decorator and as the boys are getting bigger, they want to move on from the cutesy cake pans. My young professor turned 9 last month. And for our family birthday party I was looking for inspiration for his birthday cake.
Since the family was coming over, I try to come up with something everyone will like. A simple cake with frosting wasn’t going to cut it. And then there’s my sister-in-law who doesn’t do cooked fruit. Which led me to this bad boy I found in my March issue of Family Circle: Mud Pie. I showed it to the professor and he gave me the go-ahead, with a big smile and two thumbs up!
I can’t say this is a no-bake recipe. You do start by crushing Oreos (YUM!) and mixing it with melted butter. Press it into a deep-dish pie pan and bake it for 15 minutes at 350ºF.
You do need time to make the pie crust, let it cool, spread the layers, let it freeze, spread more layers and chill overnight. So this is a great make-ahead recipe, when the day of your party you can spend your time making whatever else you must make.
The original recipe called for vanilla and coffee ice cream. I changed it to dulce de leche and chocolate ice cream. How can you go wrong with swirls of caramel in there?
After the crust cools, spread your bottom layer of ice cream in, sprinkle some more chopped Oreos (YUM!) and spread your second ice cream choice over that. Let it freeze for 2 hours, munching on the remaining 6-8 Oreos you have left in the package.
Next you spread some fudge sauce and top with toasted almond slices. I added some chopped Twix candy bars to keep that caramel theme going on. Cover with plastic wrap and freeze overnight.
All that is left to do is the whipped cream. Now Family Circle said to remove the pie 20 minutes prior to serving. I found that this was too much time and the pie would melt too quickly while I was cutting slices. You also make the whipped cream and top it while you wait.
I prefer to remove the pie 10 minutes prior to serving, so the pie slices will keep it’s shape. Also prior to serving, top with homemade whipped cream, more almond slices and remaining pieces of Twix. If you want the whipped cream to not melt so quickly, make it the night before and let it freeze with the rest of the pie. Then you will have clean slices every time, even having the ability to slice them thinly for those who only want a taste.
Everyone loved this dessert, from my 4-year old princess to her two sets of grandparents (ages, let’s say more than 4-years old!) and everyone in between. We even had a few slices leftover and I kept them in the freezer. They didn’t last more than a day or two afterwards!
With the warmer weather approaching, an ice cream cake is a great alternative to traditional cake. And it’s a real easy, crowd pleaser. If you like this cake, you have to try my Kit Kat Ice Cream Cake (recipe here)!
- 36 oreo cookies, divided
- 1/4 cup butter, unsalted, melted
- 2 pints vanilla ice cream
- 2 pints chocolate ice cream
- 1 cup bottled fudge sauce, room temperature
- 1/2 cup, plus 2 TBS almond slices, toasted, divided.
- 4 Twix candy bars, coarsely chopped, divided
- 2 cups heavy cream
- 2 TBS granulated sugar
- 1/2 tsp vanilla extract
- Preheat oven to 350ºF.
- In a food processor finely crush 24 of the oreo cookies.
- In medium-sized bowl combine crushed oreos and melted butter. Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
- Bake crust for 15 minutes. Transfer to a cooling rack and cool for at least 30 minutes.
- Remove vanilla and chocolate ice creams from freezer and allow to soften for 5 minutes:
- Transfer vanilla ice cream to a bowl and stir until good spreading consistency. In a separate bowl, repeat with the chocolate ice cream.
- Spread vanilla ice cream into cooled oreo crust. Use the back of a spoon and spread evenly across the bottom of the crust.
- In a ziploc bag, coarsely crush the remaining 12 oreos.
Sprinkle coarsely crushed cookies over the vanilla layer of ice cream.
- Spread chocolate ice cream over the top of the crushed cookie layer. Freeze for 2 hours.
- Remove from freezer and carefully spread fudge sauce over the top of the chocolate layer of ice cream.
- Over the fudge sauce, sprinkle 1/2 cup of the almond slices and 3 of the chopped Twix bars. Cover the pie with plastic wrap, making sure it doesn't stick to the fudge sauce and freeze overnight.
- Remove pie from freezer. Let stand at room temperature for 10 minutes before serving.
- Meanwhile, using a stand mixer or hand blender, mix heavy cream, sugar and vanilla extract on high speed until medium peaks form.
- Spread whipped cream over pie.
- Sprinkle with remaining almond slices and remaining Twix bar.
- Cut and serve immediately.
Serving Suggestions: An easy dessert that your guests will think you slaved over! Fun for adults and kids. For cleaner slices, freeze with the whipped cream and remove 10 minutes prior to serving.
Serving Size:1 slice
Amount Per Serving: Calories: 718Total Fat: 43gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 91mgSodium: 348mgCarbohydrates: 80gFiber: 3gSugar: 56gProtein: 8g