How to Make an Ice Cream Mud Pie – Video!
It’s that time of year again when the weather is hot and humid, depending on what part of the county or world you live in. My family loves ice cream, although for the most part we’ll have frozen yogurt or fat free frozen yogurt. However, this weekend I decided to fatten it up just a bit and make a wonderful Ice Cream Mud Pie for my husband.
Since we’re vacationing in the mountains we all love to bike, although he goes to the extreme. He’s already participated in the Bike Tour of Coloroado a 500 + mile event over 7 days, then the Double Triple Bypass a two day event biking over 3 mountain passes biking from Evergreen to Avon and back the next day. This past weekend he biked Pikes Peak a one day event. Since I knew he’d come back tired and hungry, I decided to make all his favorite grub food including this wonderful Ice Cream Mud Pie that’s sure to satisfy. With an Oreo crust layer, coffee ice cream blended with Heath Bars, then topped with a thick, rich and delicious fudge sauce – who could resist? YUM was it good!
Of course, if you make this yourself, use whatever ice cream and mix in’s you prefer and know your family and friends will love.
I recommend making this at least one day ahead so your ice cream has a chance to freeze up nicely. In the video below, I sliced this after about 3 hours. It was firm (not solid) but it’s best to let it set in the freezer for 24 hours – to get perfect slices. You can see from my photo above, the ice cream pie was nice and firm. This photo was taken a day later.
If you don’t have a springform pan then you can certainly use a pie plate, a 9×13 pan, or plastic container with a lid.
I hope you enjoy my video and after watching it you decide to make my Ice Cream Mud Pie. Here’s the video:
Ice cream Mud Pie
- 1/4 cup (1/2 stick unsalted butter), melted
- 20 Oreo cookies processed in a food processor
- 1/2 gallon coffee ice cream
- 4 oz. Heath Bar Toffee Bits
- 1/4 cup (1/2 stick butter)
- 1 (6 oz.) package semi-sweet chocolate cips
- 1 (5 oz.) can evaporated milk
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Caramel Toping (jarred or homemade), optional
Crust: Mix Melted butter and Oreo's together; pat into a 9" springform pan, 9x13-inch pan or round pie pan. Place in freezer until cold.
To prepare the filling: Soften the ice cream. I do this by placing it into a large bowl and stirring. It softens quicker. Mix in Heath Bar pieces. Spread softened ice cream mixture over cold crust. Return to freezer.
To Prepare sauce: Melt butter and chocolate chips in saucepan over low heat. Stir in evaporated milk and powdered sugar. Cook stirring constantly with wire whisk or wooden spoon, until mixture thickens. Remove from heat; stir in vanilla. Set aside to cool until room temperature. When ice cream in container has hardened, pour cooled sauce over top and spread to cover edge to edge. Cover and return to freezer and chill.
Serve: Cut into wedges if using a springform pan or pie pan. Cut into squares if using a rectangular pan. Drizzle with Caramel Sauce and Serve.