Mudslide Icebox Cake
It’s the perfect Mudslide combination - layers of crispy chocolate cookies, rich and creamy L&B Artisan Cold Brew Coffee Gelato, Chocolate Fudge Brownie Gelato, fluffy Baileys whipped cream and crushed chocolate cookies on top and drizzled with L&B Irish Cream Fudge Ice Cream topping.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Mudslide Icebox Cake
Prep Time15 Minutes
Servings12
Cook Time240 Minutes
Ingredients
10 ounces thin crispy chocolate cookies (like Tate’s) or chocolate graham crackers
2 (30 ounce) containers L&B Cold Brew Coffee Gelato, softened
1 (30 ounce) container L&B Chocolate Fudge Brownie Gelato, softened
1 cup heavy whipping cream
1 tablespoon Baileys Irish Cream Liqueur (optional)
3 tablespoons powdered sugar
L&B Irish Cream Fudge Ice Cream topping, for drizzling
Directions
- Line a 9×5-inch loaf pan with parchment paper or plastic wrap.
- Place one layer of cookies on the bottom of the pan, breaking up the cookies into smaller chunks to fit.
- Spread one container of the L&B Cold Brew Coffee Gelato on top of the cookies.
- Top with another layer of cookies.
- Spread the container of L&B Chocolate Fudge Brownie Gelato on top of the cookies.
- Top with another layer of cookies.
- Spread another container of L&B Cold Brew Coffee Gelato on top of the cookies.
- In a medium bowl, add the heavy cream, Baileys and powdered sugar and beat with an electric mixer until stiff peaks form. Spread over the final gelato layer and then top with additional crushed cookies.
- Cover with plastic wrap and freeze for 4 hours, preferably overnight.
- Once you are ready to serve, remove it from the freezer.
- Take the icebox cake out of the loaf pan by lifting up on the parchment paper or plastic. Drizzle with L&B Irish Cream Fudge Ice Cream Topping.
- Remove the parchment or plastic from the icebox cake and then cut into slices.
- Serve and enjoy!
15 minutes
Prep Time
240 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Tate's Bake Shop Chocolate Chip Cookies, 7 Ounce
$6.49$0.93/oz
L&B Cold Brew Coffee Gelato, 30 Ounce
$5.99$0.20/oz
L&B Chocolate Fudge Brownie Gelato, 30 Ounce
$5.99$0.20/oz
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
Age restricted item
Baileys Original Irish Cream Liqueur, 750 Millilitre$26.99$0.04/ml
Wholesome Organic Powdered Confectioners Sugar, 16 Ounce
$5.99$0.37/oz
L&B Irish Cream Fudge Ice Cream Topping, 10 Ounce
$7.99$0.80/oz
Directions
- Line a 9×5-inch loaf pan with parchment paper or plastic wrap.
- Place one layer of cookies on the bottom of the pan, breaking up the cookies into smaller chunks to fit.
- Spread one container of the L&B Cold Brew Coffee Gelato on top of the cookies.
- Top with another layer of cookies.
- Spread the container of L&B Chocolate Fudge Brownie Gelato on top of the cookies.
- Top with another layer of cookies.
- Spread another container of L&B Cold Brew Coffee Gelato on top of the cookies.
- In a medium bowl, add the heavy cream, Baileys and powdered sugar and beat with an electric mixer until stiff peaks form. Spread over the final gelato layer and then top with additional crushed cookies.
- Cover with plastic wrap and freeze for 4 hours, preferably overnight.
- Once you are ready to serve, remove it from the freezer.
- Take the icebox cake out of the loaf pan by lifting up on the parchment paper or plastic. Drizzle with L&B Irish Cream Fudge Ice Cream Topping.
- Remove the parchment or plastic from the icebox cake and then cut into slices.
- Serve and enjoy!