For those of you that have followed this blog since the beginning (hi, Mom!), you’re well aware that I have a long and complicated history with alcoholic beverages…
…the complicated part being that I’m generally a one-and-done (or if we’re being really honest, half-of-one-and-done) kind of gal.
As strange and counter-intuitive as it may sound, I’ve always wanted to be a good drinker, I really have! And I don’t mean in a sloppy, sorority girl kind of way – more like a “I sometimes wear hats and sip aged bourbon to relax” manner.
But alas, when it comes alcohol and me, there’s no relaxing to be had (unless you count those times that I immediately need to hit the hay after partaking).
Try as I might, I’m a complete and total lightweight, and the situation is getting remarkably worse with age. Especially now that I’m embarking on a fun new decade that begins with a “thu” sound, my issues are compounding at an alarming rate. Not only do I immediately become flushed, tired, buzzed, dizzy, or some combination of the above, but I’m pretty sure I get heartburn now (though you’ll never catch me admitting to that publicly). This, combined with my strict 10pm bedtime, and I’m afraid my party days are done and gone (or rather, maybe they never really got started in the first place).
I know that not being an alcoholic is generally regarded as a good thing, but you wouldn’t know it based on people’s reactions at happy hours and other social gatherings. “Whoa, wait. You’re NOT drinking? Is something wrong? Like, are you sick?”
Or my current favorite: “OMG ARE YOU PREGNANT?!”
(Just in case you were curious: I am not).
Enter the Mudslide: my savior, my tried and true. A beverage for people who favor dessert over alcohol, milkshakes over mojitos.
Is it the most sophisticated choice? Probably not. But, I do feel like it makes a statement. (And yes, I’m aware this statement is most likely “I fully support America’s dairy industry,” but when you’re 30 you prioritize your true self).
There was a point in time when a mudslide was my absolute go-to drink in college. I always requested that the bartender make a pretty design inside the glass with Hershey’s syrup, because what’s better for your general health and wellbeing than loads of dairy and sugar combined with a night-full of dancing and the eventual Cheesy Gordita Crunch binge?
This ice cream was actually inspired not by just the beverage but by my all-time favorite Ben and Jerry’s flavor, you guessed it – Dublin Mudslide! Unfortunately, this old friend was retired some time ago, but I’ll always hold it near and dear to my heart. Cookie crumbles, coffee–fudge swirls, and a base that was lightly flavored with Irish cream liqueur.
Since my last St. Patty’s Day post (these out-of-this-world Guinness Ice Cream Sandwiches) was a bit involved, I wanted to do a total 360 and do something ridiculously easy but still unbelievably delicious. Enter this magical No-Churn Mudslide Cookie Swirl Ice Cream. It’s got all the flavors of both the classic drink AND my beloved Ben and Jerry’s flavor, and better yet – it comes together in a snap! The hardest part is waiting around all day for it to harden in the freezer.
The Ben and Jerry’s version contained chocolate cookies and a coffee-flavored swirl, so I threw in a row or two of crushed up Oreos (because they make everything better) and made an easy espresso fudge with hot fudge and Kahlua. We usually have my homemade fudge around which amps up the decadence factor, but the store bought stuff works well too!
Just combine the liqueur, espresso powder, and fudge until smooth. Don’t be nervous – it seems weird, but I promise it comes together nicely. The coffee flavor isn’t terribly overt, but it adds a nice coffee-like essence to the fudge that really compliments the overall ice cream flavor.
Prep this on Friday, let it freeze overnight, and you’ll have a delicious treat to follow up all that corned beef you’re having this weekend!
I hope you love this boozy, creamy, chocolate-y sensation that might very well be the easiest recipe in the history of this site. Bonus: it won’t give you a wicked hangover 🙂
Happy scooping 🙂
No Churn Mudslide Cookie Swirl Ice Cream
Yield: Scant 1 Quart
- ½ cup of hot fudge sauce
- 1 teaspoon espresso powder
- 1 tablespoon Kahlua (or similar coffee flavored liqueur)
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk (14 ounces)
- 2 cups chopped Oreos, plus extra for decoration
- 4 tablespoons Baileys Irish Cream Liqueur (or similar)
- In a small microwave-safe dish, melt your hot fudge until it’s slightly runny but not piping hot (about 20 seconds – you should be able to drizzle it).
- Make the coffee fudge swirl: Dissolve espresso powder into the Kahlua, then stir mixture into the hot fudge until fully incorporated and no liquid remains, about 1 minute. Place in the freezer to cool while you make your ice cream base.
- Place heavy cream in the bowl of your stand mixer and beat using the whisk attachment until stiff peaks form, approximately 4 minutes (note: you can certainly use a hand mixer – you’ll just be standing there for a while).
- Fold in sweetened condensed milk until fully combined, then add the Baileys and Oreo pieces.
- Transfer half of the mixture to a loaf pan, then drizzle or spoon half of the hot fudge on top. Next add the remainder of your ice cream base, and top with the remaining Oreo pieces and hot fudge.
- Cover tightly with plastic wrap and freeze overnight, or until set fully (about 6 to 8 hours).
- For extra drama, serve topped with whipped cream, extra Oreo’s, and a drizzle of fudge. Enjoy!