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Mudslide Ice Cream Cake

Posted by on July 19 2011 in Desserts, Recipe

If you haven’t noticed, yes, we’re on a mission to carve booze into every conceivable dessert. And since our Poptails have been dominating the summer frozen treat scene here on ES, we’ve decided it was high time to couple booze with the other cold summer classic: ice cream. We’ve taken Kahlua and churned it into chocolate ice cream, and Bailey’s into vanilla ice cream, then combined the two for a cocktail ice cream cake with a crushed Oreo cookie crust.

Keep reading for details on this Mudslide Ice Cream Cake, and stay tuned for a few more boozy ice cream treats to come. Want to see a specific cocktail turned into an ice cream treat? Let us know in the comment section.

 

Mudslide Ice Cream Cake

Each flavor makes 1 quart

Kahlua and Chocolate Ice Cream

* 2 cups cream, divided use
* 1 cup milk
* ½ cup granulated sugar
* 1 teaspoon espresso granules
* Pinch of salt
* 5 large egg yolks
* 4 oz melted chocolate, cooled
* 1 teaspoons vanilla extract
* 1/2 cup Kahlua

1. Create an ice bath by filling a large roasting pan or casserole dish with ice water half way up. Pour 1 cup of cream into a medium size bowl and place the bowl into the ice bath and place a strainer on top of the bowl. Set aside.
2. Add remaining 1 cup of cream, milk, sugar, espresso granules and salt into a saucepan over medium heat. Stir mixture until sugar dissolves and tiny bubbles appear around the edge of the pan, about 3-4 minutes. Set aside to cool slightly.
3. Whisk the egg yolks in a bowl then pour heated (slightly cooled) cream mixture onto the egg yolks and whisk constantly to prevent curdling. Place the combined egg and cream mixture into a saucepan and cook over low heat, stirring constantly until the custard thickens (it should be thick enough to coat the back of a spatula and hold a line drawn through it) and temperature on an instant read thermometer reads 175 degrees F. Remove pan from heat and strain custard into the cold cream in the ice bath. Stir custard mixture to below 70 degrees over ice bath. Add cooled chocolate and Kahlua and stir to combine.
4. Transfer custard to refrigerator to chill for at least 4 hours or overnight. Remove from refrigerator and transfer to your ice cream maker and churn according to manufacturer’s instructions.

Baileys Vanilla Ice Cream

* 2 cups cream, divided use
* 1 cup milk
* ½ cup granulated sugar
* Pinch of salt
* 5 large egg yolks
* 2 teaspoons vanilla extract
* 1/2 cup Baileys

1. Create an ice bath by filling a large roasting pan or casserole dish with ice water halfway up. Pour 1 cup of cream into a medium size bowl and place the bowl into the ice bath and place a strainer on top of the bowl. Set aside.

2. Add remaining 1 cup of cream, milk, sugar and salt into a saucepan over medium heat. Stir mixture until sugar dissolves and tiny bubbles appear around the edge of the pan, about 3-4 minutes. Set aside to cool slightly.

3. Whisk the egg yolks in a bowl then pour heated (slightly cooled) cream mixture onto the egg yolks and whisk constantly to prevent curdling. Place the combined egg and cream mixture to a saucepan and cook over low heat, stirring constantly until the custard thickens (it should be thick enough to coat the back of a spatula and hold a line drawn through it) and temperature on an instant read thermometer reads 175 degrees F. Remove pan from heat and strain custard into the cold cream in the ice bath. Stir custard mixture to below 70 degrees over ice bath. Add Bailey’s and stir to combine.

4. Transfer custard to refrigerator to chill for at least 4 hours or overnight. Remove from refrigerator and transfer to your ice cream maker and churn according to manufacturer’s instructions.

To Assemble into an ice cream cake:

· Place plastic wrap on the bottom of an 8-x-4-inch loaf pan with 2 inches hanging over each side. Spread chocolate Kahlua ice cream on the bottom and then spread Baileys Vanilla ice cream on top. Fold overhanging plastic wrap over the top to tightly cover and freeze overnight.

· Remove ice cream cake from freezer and remove plastic wrap. Cover all sides of with crushed Oreo (1 ½ cups of crushed Oreos, about 20-24 whole Oreos). Return to fridge as needed, if the ice cream starts to melt while working with it. Once fully covered, freeze for an hour before serving or store for up to 2 weeks. Slice and serve and when ready.

Find all of our ice cream recipes in Endless Ice Cream

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7 Responses leave one →
  1. MaryAlice permalink
    July 20, 2011

    Is there no way to make ice cream without buying an ice cream maker? Would this work the way some used to make it, in the freezer, stir, back in the freezer, repeat?

  2. bakersroyale permalink*
    July 20, 2011

    Hi Mary-Yes, that’s exactly what you do. You stir the custard then place it in the freezer for two hours; remove it from the freezer and beat it with a hand mixer or with the paddle attachment of a stand mixer on low. Repeat this two more time. Transfer to a tightly sealed container and freeze until firm.

  3. July 22, 2011

    I dearly love mudslide cake. Got into it big time when I was living in the islands. I will be making this. Thank you.

  4. July 25, 2011

    I do have a very good alternative way of making ice cream without a machine and have, in fact, had an article published on it. This cake looks fabulous, doesn’t it!

  5. LynAnn permalink
    August 2, 2011

    Hi Suzy – Sudden Lunch,

    Could you please let me know where I can read that article.

    Thank you.
    LynAnn

  6. RStiltskin permalink
    June 5, 2012

    Ice cream can be made using two ziplock bags
    fill small one with ingredients
    place inside larger bag filled with ice
    play catch for a while ( i forgot just how long-it’s been
    many years since the last time)

    make sure both bags are completely sealed
    i think it takes 20-30 minutes
    i do mean catch-you do have to agitate the bags

    KIDS LOVE IT

  7. Allison permalink
    October 26, 2013

    The chocolate turned out great! I’m not sure what happened with the vanilla, but it wouldn’t freeze in my ice cream maker. Too much alcohol? I’m disappointed because I was looking forward to trying the cake.

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