Dive into the decadent world of Mississippi mud ice cream! This deliciously creamy dessert recipe is loaded with pecans, Oreo, and fudge. It’s very easy to make using your ice cream maker.

Mississippi Mud Ice Cream in a bowl on a table

Hey there, ice cream enthusiasts! Let’s take a little trip down memory lane to the 80s (for me anyway), shall we?

It’s a hot summer day, the sun is beating down, and you’re craving something sweet, creamy, and oh-so-chocolatey.

Enter the hero of my story: Mississippi mud ice cream. The name alone conjures up memories of rich chocolate, gooey marshmallows, and crumbled cookie goodness.

It was my favorite summer dessert! I felt spoiled any time we got to have it.

Now, for those of you unfamiliar with this southern gem, prepare to be enlightened.

This decadent treat takes inspiration from the famous Mississippi Mud Pie – a heavenly concoction of chocolate crust, dense chocolate cake, marshmallows, and a drizzle of more chocolate (because, let’s be real, there’s no such thing as too much chocolate).

The rich, dark chocolate is reminiscent of the muddy banks of the mighty Mississippi River that winds its way through the heart of America.

Transform all that goodness into ice cream, and voila, you have a bowl of pure, unadulterated joy.

This recipe is a testament to the power of chocolate, marshmallow, and cookie coming together as one, and I’m excited to share it with you today below.

Mud pie ice cream promises an experience like no other. Grab a spoon, and let’s get digging!

Are you ready to give it a try? Here’s what you’re going to need to make this ice cream.

Ingredients

2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
3 tablespoons instant coffee
1/2 cup coarsely chopped Oreo cookies
1/2 cup milk chocolate chunks
1/4 cup fudge sauce
1/4 cup toasted chopped pecans or peanuts (optional)

Thoughts and Notes On This Recipe

Two tools you’ll want to have on hand when making a lot of ice creams – a strainer and an ice cream maker.

Crush the Oreos by placing them in a plastic bag and crushing them with a rolling pin or solid object. Alternatively you can use a food processor.

If you plan to make a lot of ice cream, invest in some reusable containers. They make freezing easy.

Leftovers can be kept in the freezer for two weeks in an airtight container. After a couple of weeks, the texture can become grainy and large ice crystals may form.

Get the printable recipe for this treat below:

Mississippi Mud Ice Cream

This mississippi mud pie ice cream recipe features rich chocolate ice cream with fudge, coffee, Oreo, and pecans.

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Prep Time: 15

Cook Time: 12

Churn Time: 30

Total Time: 12 45

Servings: servings

Equipment

1 Ice cream maker

Ingredients

2 egg(s) large
3/4 cup granulated sugar
2 cups heavy cream
1 cup whole milk
3 T instant coffee
1/2 cup Oreos coarsely chopped
1/2 cup milk chocolate chunks
1/4 cup hot fudge sauce
1/4 cup pecans toasted, chopped

Instructions

Combine the milk and cream in a medium saucepan. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
Combine the eggs and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color (similar to mayonnaise), about 2 minutes.
Reserve 1 cup of the hot liquid from step 1. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon.
Transfer to a bowl and fold in the instant coffee with a spatula or mixer on low until just combined.
Cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
Pour into your ice cream maker and allow to churn for 20-30 minutes (or following manufacturer's instructions for your ice cream maker).
Transfer half of the ice cream to a freezer-safe container. Add half of the Oreo crumbs, chocolate chunks, fudge sauce, and pecans. Add the remainder of the ice cream and top with the remaining ingredients.
Cover the container and freeze for 4 to 6 hours.