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Outrageously delicious, thisMud Pie recipe is the best! Mud pie dessert is a dynamite ice cream cake with layers of creamy coffee, chocolate and vanilla ice-cream, ribbons of fudge, cookie crumbles, and an amazing Oreo cookie crust!
Even non-dessert lovers love this cake! This no-bake cake is inspired by the Chart House Mud Pie, a mile high, the perfect mud pie dessert!
Honestly it’s my father in law’s favorite. Highly recommend and it’s so easy! We skip the layer of vanilla ice cream for a death by chocolate. I add the whipped cream before serving!
Natalie ~ Pinterest
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Ice cream cake is not just for summertime, oh no, it’s a year ’round dessert in our house! One of my most requested recipes, this Mud Pie Recipe will become one of yours too!
No-bake desserts are a favorite at our house and for our readers, too! Try these favorites: fried ice cream cake, Magnolia Banana Pudding. If you are looking for more of an Oreo mud pie dessert with a cream cheese layer and chocolate pudding, try my Oreo Dessert with layers of chocolate.
This post was originally posted in November 2018, however; I’ve updated the process and pictures for a better user experience, but the recipe remains the same.
Why You Will Love this Mud Pie Recipe
- No Fuss! Simply soften your ice cream, layer and freeze!
- Cheaper than Dairy Queen Ice Cream Cake, Red Robin Mud Pie or Chart House Mud Pie, this one is simple and easy to make. It assembles in minutes and makes a dramatic dessert every time.
- It’s customizable! If you don’t like chocolate cookies, use Golden Oreos or other cookies. If you love mocha almond fudge ice cream, use that! You can totally make this your own!
This Mud Pie recipe is not like a Mississippi mud pie recipe, using cool whip, but instead, this is more like what you would find at a fancy restaurant, the most famous I suppose would be the Chart House and Red Robin – serving you a big ol’ slab of Mud pie ice cream cake! Yes, please!
Making an ice cream cake or mud pie is more art than recipe, it’s simply taking your favorite ice creams, toppings, cookies and fillings and making it your own! I have some combinations for you to try at the end of this post.
Fresh Tips
- The beauty of an ice cream cake, is you get to choose the flavors!
- Add any mix-ins you might want, try different sauces and cookie crusts.
- I have lots of ideas at the end of this post.
Simple Ingredients for Mud Pie Cake
Recipe with measurements and instructions in the printable recipe card at the end of the post.
- Oreo Cookies | Use regular or gluten-free, change up the flavors, or use all-natural chocolate sandwich cookies.
- Butter | This binds the cookie crumbs together making it an amazing layered frozen dessert.
- Ice Cream | Use your favorite ice cream here, my suggestions for the ice cream layers are vanilla bean ice cream, chocolate ice cream, coffee ice cream (classic in mud pie), use at least 2 types for prettier layers.
- Hot Fudge Sauce | Use this between layers. Make your own or buy a quality brand; chocolate sauce would work as well.
Get the full recipe in the recipe card below.
How to make the best Mud Pie Recipe
Speaking of ice cream, I love Alden’s Organic Ice Cream, their coffee chip is delicious and different. Additionally we adore Trader Joe’s Coffee Ice Cream along with their vanilla ice cream!
Step 1 – Make Oreo crust
Place the entire sleeve (box/package) of cookies (family size, about 40 cookies, regular or double stuff) in a food processor (or a handful at a time if you have a smaller food processor) and pulse until the cookies resemble coarse to fine crumbs. Check out my Oreo Cookie Crust post.
Add melted butter to cookie crumbs, mixing to combine, set aside.
Step 2 – Building Ice Cream Layers
Using an ice cream spade (a spatula will work just fine too) scoop about 1-2 inch layers of ice cream and place in the bottom of the bowl. Press using the back of the spade or a large spoon to smooth out completely, or use some parchment or plastic wrap and press down until smooth.
Spoon a layer of fudge topping over the ice cream. If you need to warm the fudge to pour or spread easier, just warm slightly so you don’t melt your ice cream.
Step 3 – Freezing between layers
If possible, freeze for 30-60 minutes between layers! Remove the bowl from the freezer for your next round of ice cream and toppings.
If desired, chop some Reese’s Peanut Butter Cups, Chocolate Sandwich Cookies or your favorite candy and place on top of first layer, pressing in slightly
Spoon on some of the cookie crumb crust (be sure to leave plenty for the final crust) and press into the nooks and crannies filling in any holes and cracks.
Scoop and press on your next layer of ice cream, repeating with the fudge topping (or ganache, below) layer; return to the freezer for 1 hour.
I use 2-3 different ice creams in my ice cream cakes; at least one of the varieties typically appeals to everyone.
Add another layer of fudge topping if not making a ganache layer (below).
Step 4 Make Chocolate Ganache Layer (optional)
If you’re making ganache, now is a great time to make it and add it to your creation. See my post on how to make chocolate ganache.
It might be overkill to do both a layer of cookie crumbs AND ganache, but who am I to tell you what to do! Or make and pour over the final mud pie dessert for extra chocolatey goodness!
Finally, add your last layer of ice cream after your cookie crust and/or ganache layers are firm to the touch.
Step 5 Finish it up and Freeze
Be sure to finish with your Oreo crumb crust. While it’s on top, when you unmold it, it becomes the bottom layer.
Pack on your cookie crumb crust and smooth down firmly using parchment paper or plastic wrap. Keep covered and freeze overnight, or at least 6-8 hours.
Step 6 How to unmold the Mud Pie Ice Cream Cake
Grab a plate or platter that will fit your Mud Pie recipe creation! Set aside. Using a small knife or butter knife, slide around the edge of the cookie crust, just to release it.
Fill a sink or much larger bowl with hot tap water. Carefully lower the bowl into the water, dipping until just before the rim (be careful; you don’t want to water log your cookie crust). Hold for about a minute*.
*If holding the frozen glass bowl is too chilly or the water is to hot, put on some dishwashing gloves; extra points for cute gloves!
Place plate or platter on top of bowl; flip over while holding both the bowl and the plate until bowl is sitting on the plate.
Pulling the bowl up slightly angled, insert a knife on one edge, gently encouraging the cake to come forth! If it’s being stubborn hold in the hot water for another 30 seconds and try again.
Once plated, return to the freezer for 30 minutes. If desired, before serving, spoon on more fudge sauce, sprinkle with a tablespoon of reserved cookie crumbs, and/or drizzle with Magic Shell.
Remove the ice cream cake from the freezer 10 minutes prior to serving.
No time to freeze layers of the Mud Pie Recipe?
- I have been known to “RUSH” my layering process. The cake isn’t as pretty if you don’t freeze between layering. However; it still tastes amazing.
- So if you are pressed for time, then do all of your layering without freezing between, work fast and get that baby in the freezer to freeze at least 6-8 hours; preferably overnight.
Optional Mix-Ins and Layers
- Peanut Butter Cups
- Additional cookie crumbs
- Caramel topping
- Chocolate Ganache
Frequently Asked Questions
What is the best bowl for Mud Pie?
Instead of my traditional ice cream cake, made in a springform pan, to make this a Mile-High Mud Piegrab a sturdy glass bowl, I like a traditional Pyrex style bowl best, so you can see the layering.
The size is completely up to you, I made two of these ice cream cakes for my son’s birthday, one in a large bowl (maybe 2-2.5 liter) for the day of celebration and another in a medium bowl (1.5 liter) for his party. You will just use more or less of your ice cream, either way you make these, big or small you will probably have a little leftover ice cream, not all bad?
Can I make Gluten-Free Mud-Pie?
YES! Replace your sandwich cookies with a Gluten Free Cookie of choice and make sure your toppings and ice creams are also GF. Now that there are Gluten-Free Oreo’s they are perfect!
How to make Cookie Crust without a food processor?
No food processor? No problem. Working in several batches, place your cookies in a heavy-duty plastic ziplock baggie. Using a rolling pin or heavy-bottomed bottle, smash your cookies until they resemble coarse crumbs, rolling if needed. Then, pour the mixture into a mixing bowl, add the melted butter, and stir to combine.
Can I make mud pie dessert in a spring form pan?
YES! You will probably need to adjust your total amounts of ice cream, but layer everything in reverse, starting by pressing the cookie crust into the bottom of the springform pan, then start your layering.
Can I make mud pie cake in a 9×13 inch cake pan?
You bet, it won’t be as tall, but I’ve done this many times! Layer the cookie crust on the bottom, then add layers of ice cream, fudge, cookie crumbs. Finish by smoothing the top and freeze overnight.
How to slice ice cream cake
Remove mud pie dessert from freezer 10-15 minutes, so it softens slightly. For each slice, run a long knife under hot tap water or set in a glass of hot water, then wipe clean. This will give you a cleaner cut when slicing. Serve immediately. Return the balance of the uneaten cake to the freezer.
If desired, slice the entire chocolate lovers cake and using the backside of a knife, push wax or parchment between slices for easier serving.
Serving Mud Pie
Once sliced, drizzle a little additional chocolate syrup on top of the pie, and don’t forget a dollop of homemade whipped cream.
Variations
- Drizzle a little more hot fudge sauce or topping of choice over the top, including the magic shell.
- Toss on crushed cookie chunks, chopped Reese’s Peanut Butter cups, M&Ms, etc.
- Pipe a dollop of homemade whipped cream
- Add jimmies! Jimmies always make it festive!
- Want it more like a frozen dirt cake? Add gummy worms; they would be so fun peeking out of the chocolate crust.
- Using a chocolate bar and a vegetable peeler, peel away from you on the bar to make chocolate shavings.
PHEW! It sounds so much harder than it is, it’s seriously one of the easiest, no fuss desserts I make and it’s consistently a requested recipe! It’s so worth the time in between layers for this work of art!
Flavor Combination Ideas
- Birthday Cake Ice Cream Cake | Birthday Cake, Vanilla & Chocolate ice creams – Fudge and/or Caramel toppings, rainbow jimmies layer with blonde or chocolate sandwich cookie crust.
- Mint Chip Ice Cream Cake | Mint Chocolate Chip, Chocolate, Vanilla Ice Creams – Mint Chocolate Sandwich Cookie Crust – Fudge and use extra cookies in middle (whole, un-crushed) layers.
- Mountain Man Ice Cream Cake | Moose Tracks, Chocolate, Vanilla Ice Creams – Chocolate Cookie Crust, FudgeAND Caramel toppings and Reese’s Peanut Butter Cups
HOLIDAY ICE CREAM CAKE IDEAS
- Halloween Ice Cream Cake| Salted Caramel Ice Cream, Vanilla Ice Cream, and Dark (Black) Chocolate Ice Cream; Halloween colored sprinkles and jimmies, Chocolate Cookie Crust + Middle Layer of Chocolate Ganache. If desired, tint the Vanilla ice cream orange!
- Thanksgiving Ice Cream Cake | Pumpkin – Vanilla – Pumpkin Ice Creams – Golden Oreo Cookie Crust or Spice Cookie Crust – Caramel toppings
- Eggnog Ice Cream Cake | Eggnog ice cream & Vanilla Ice Cream – Chocolate OR Golden or blonde Sandwich Cookie Crust – Caramel or Fudge Toppings and layering, perfect for the holidays when Egg Nog abounds!
- Chocolate-Peppermint Ice Cream Cake | Peppermint, Vanilla and White Chocolate Ice Creams- Layered with Crushed peppermints (candy canes) and white chocolate chips with chocolate crushed cookies layer and chocolate cookie crust. Perfect for Christmas and New Year.
For easier serving, allow mud pie cake to sit on the counter for 10-15 minutes before slicing.
I would love to hear how you layered your classic mud pie! This is a personal favorite of ours! Be sure to give it a 5 star rating and comment below the recipe.
Try our other favorite ice cream recipes
- Old Fashioned Vanilla Ice Cream
- Chocolate Peppermint Ice Cream Cake
- Circus Animal No Churn Ice Cream
- Rose Pistachio No Churn Ice Cream
- Ferrero Rocher Ice Cream
- Lemon Ice Cream
- Strawberry Shortcake Ice Cream
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Best Mud Pie Dessert Recipe (Ice Cream Cake)
Outrageously delicious & easy! Mile High Mud Pie is layers of creamy ice, fudge and whatever you want to put between with a rich oreo cookie crust.
4.71 from 34 votes
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Prep Time: 30 minutes minutes
Freeze Time: 8 hours hours
Total Time: 8 hours hours 30 minutes minutes
Servings: 16 servings
Calories: 935kcal
Author: Kathleen Pope
Equipment
Ingredients
- 40 cookies Oreo's Roughly family size, or other sandwich cookie, may need fewer or more depending on size of bowl
- ¼ cup butter melted, ½ stick
- ½ gallon coffee ice cream or use favorite
- ½ gallon vanilla ice cream or use your favorite
- ½ gallon chocolate ice cream use your favorite, see options below
- ½ cup hot fudge Make your own or buy quality hot fudge
- ½ bottle Magic Shell Fudge Optional
- 1 bag mini Reese's Peanut Butter Cups chopped (optional)
- 1 recipe chocolate ganache optional
US Customary – Metric
Instructions
Cookie Crust
Place the cookies in food processor* (or a handful at a time if you have a smaller food processor) and pulse until the cookies are coarse crumbs. Melt ½ of a stick (¼ cup) of butter; pour into bowl with crumbs and combine. Remove 1-2 tablespoons and set all aside.
Make the Layered Mud Pie
First, grab a sturdy glass bowl, like these traditional clear glass Pyrex bowls, so you can see your layering. Size is your preference, use between 1.5 liter – 2.5 liter bowls.
Using an ice cream spade (a spatula will work just fine too) scoop about 1-2 inch layers of ice cream and place in the bottom of the bowl. Press using the back of the spade or a large spoon to smooth out completely, or use some parchment or plastic wrap and press down until even. Spoon on a layer of fudge topping over the ice cream. If you need to warm it to pour easier, warm slightly so you don't completely melt your ice cream.For the best layering FREEZE for 30-60 minutes between layers.
Remove from freezer for your next round of ice cream and toppings. If desired, chop some Reese’s Peanut Butter Cups, Chocolate Sandwich Cookies or your favorite candy and place on top of first layer, pressing in slightly. If desired, spoon on some of the cookie crumb crust (be sure to leave plenty for the actual crust) and press into the nooks and crannies filling in any holes and cracks.
Continue the layering process with another layer of ice cream and repeat with fudge layer; return to freezer for 1 hour. Or replace a fudge layer with a ganache layer. I like to use 2-3 different ice creams in my ice cream cakes, appeals to most. After cookie crust and/or ganache layers are firm to the touch from freezing, add your final layer of ice cream. Smooth and refreeze for 30 minutes.
Finally, pack on your cookie crumb crust and smooth down firmly using parchment paper or plastic wrap. Keep covered and freeze overnight preferably, or at least 6-8 hours.
Ganache
In a microwave proof bowl pour in chocolate chips (⅔ cup) and whipping cream (½ cup) and heat in 30-40 second bursts, stirring well in between. After melted, add 1 TBL butter and pinch of salt, ¼ teaspoon vanilla, stir until smooth. Do not overheat, it will burn and ruin your ganache.Cool 10-15 minutes stirring occasionally, then use on cake.
How to unmold Ice Cream Cake
Grab a plate or platter that will fit your Mud Pie creation! Using a small knife, slide around the edge of the cookie crust.
Fill a sink or much larger bowl with hot tap water. Carefully lower the bowl into the water, dip until just before the rim (careful, you don't want to water log your cookie crust). Hold for about a minute.
TIP | If holding the frozen glass bowl is to chilly or the water is to hot, put on some dishwashing gloves!
Place platter upside down on top of bowl; flip holding both the bowl and the plate until bowl is sitting on the plate. You may want to angle the bowl slightly and insert a knife on one edge, gently encouraging the cake to come forth! If it’s being stubborn hold in the hot water for another 30 seconds and try again.
Once plated, return to freezer for 30 minutes or more, then if desired before serving, spoon on more fudge sauce, sprinkle with tablespoon of reserved cookie crumbs and/or drizzle with Magic Shell. Remove ice cream cake from freezer 10 minutes prior to serving. Slice into desired size slices, running a long knife under hot tap water or setting in a glass to heat up helps cut the cake easier and leaves a smoother finish. Serve IMMEDIATELY. Freeze leftovers.
Garnish Ideas
Drizzle a little more fudge or topping of choice over top, including magic shell.Add crushed cookies chunks or chopped Reese's Peanut Butter cups, some whipped cream.
It sounds harder than it is, but it's one of the easiest desserts you will ever make and comes out gorgeous every time!
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Video
Notes
Nutrition info is based on quantities provided, using specific ingredients – if concerned run your amounts through a nutrition calculator for more accurate information.
No food processor? Place cookies in ziplock baggie and crush with rolling pin until fine crumbs.
Softenyour ice cream, about 15 minutes on the counter or microwave for 15-20 seconds, no longer.
I have been known to “RUSH” the layering process. The cake isn’t as pretty if you don’t freeze between layering, but guess what? It still tastes amazing, so if you are pressed for time, then do all of your layering without freezing between, work fast and get that baby in the freezer to freeze at least 6-8 hours; preferably overnight.
GLUTEN-FREE OPTION | Simply insure your ice cream is Gluten-Free and replace Oreo’s or cookies with Gluten Free Sandwich Cookies.
See post for ways to make this unique, according to seasons or celebrations, loads of ideas!
Nutrition
Serving: 11 serving | Calories: 935kcal | Carbohydrates: 115g | Protein: 15g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 445mg | Potassium: 859mg | Fiber: 4g | Sugar: 95g | Vitamin A: 1578IU | Vitamin C: 2mg | Calcium: 443mg | Iron: 5mg
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