These Individual Coffee-Chocolate Mud Pies are delectable! Smooth, creamy and rich chocolate, coffee and vanilla ice cream in every single bite — with a most delicious Oreo cookie crust on the bottom and sprinkled between the flavors.

Inspiration

Think of every positive, loving adjective you can, and my dad’s all that.

My dad doesn’t have a day without an hour with the LA Times and his dog at the local coffee shop, a hike and/or a visit to the Malibu Lagoon, a couple of hours restoring part of the house, or editing his nature photographs on his computer. And throughout all of this, he’s also caring for my mom, keeping in touch with his many good friends, cooking and gardening.

I wanted to make a really special birthday dinner for him, so I invited a couple of his closest friends to join our family in celebrating him and to enjoy a meal together.

These Individual Coffee-Chocolate Mud Pies with Espresso Chocolate Sauce were dessert, and they were out of this world.

How to Make Individual Mud Pies

1. Blend the Oreos into a fine powder and mix them with espresso powder.
2. Loosely cover a 12 cup muffin tin with a few pieces of plastic wrap — they should be quite large. Gently use your hands to push the plastic wrap into each cup — don’t’ worry if they don’t lay directly against the surface.
3. Spoon 1 to 2 teaspoons of the Oreo-espresso mixture into each cup.
4. Soften the coffee ice creams, and evenly distribute the coffee ice cream between the 12 muffin cups, about 1 to 2 tablespoons each. Use the back of a spoon to smooth it out.
5. Sprinkle this with another couple of teaspoons of the Oreo-espresso mixture.
6. Place the muffin pan in the freezer until the coffee ice cream has solidified. Then repeat this process with the chocolate ice cream, followed by the vanilla ice cream — but after the vanilla, add melted butter to the remaining Oreo mixture before adding it to each one. The last ice cream layer might rise above the top of the muffin ring, and that’s okay. There will be more of a crust and should have a bit more of the mixture than the inner layers.
7. Place a piece of parchment paper over the muffin pan and then wrap it tightly with plastic wrap.
8. Place a baking sheet over this and weigh it down in the freezer. (I use ice packs, but you can also use cans of food.)
9. When you’re ready to serve, you can cut the plastic wrap around each muffin cup and then gently unwrap the frozen dessert and place it, round side up on a serving plate.
10. Drizzle each one with a bit of the Espresso-Chocolate Sauce and serve!

Every bite of this dessert was savored. I mean, look at those scrumptious layers in this Coffee-Chocolate Mud Pie!

The recipe is below, but you might want to check this out first . . . as I was getting ready to publish this, I looked back in my archives to see all of the times I’ve shared  — via food — how great my dad is.

Click here to all the recipes relating to my dad’s birthdays.

Whether you’re celebrating a birthday or not, I hope you enjoy every single delectable bite of these Individual Coffee-Chocolate Mud Pies!

More amazing ice cream desserts:

• Chocolate Peppermint Mud Pie
• Chocolate Espresso Gelato
• Cinnamon Ice Cream
• Strawberry Swirl No Churn Ice Cream

Individual Coffee-Chocolate Mud Pies

Valentina K. Wein

These Individual Coffee-Chocolate Mud Pies are delectable! Smooth, creamy and rich chocolate, coffee and vanilla ice cream in every single bite -- with a most delicious Oreo cookie crust on the bottom and sprinkled between the flavors.

Print Recipe

Prep Time 30 mins

Freezing Time 2 hrs

Total Time 2 hrs 30 mins

Course Dessert

Cuisine American

Servings 12

Calories 477 kcal

Equipment

• 1 dozen cup muffin tin
• plastic wrap
• parchment paper

Ingredients

  

1x2x3x

• 18 Oreo cookies
• 1 1/2 tablespoons instant espresso powder
• 1 pint coffee ice cream
• 1 pint chocolate ice cream
• 1 pint vanilla ice cream
• 2 tablespoons unsalted butter, melted
• 3/4 cup Espresso-Chocolate Sauce (click here for the recipe)

Instructions

 

• Add the Oreos to a food processor fitted with the blade attachment. Blend until you have a fine powder, about 30 seconds. Pour the ground Oreos into a mixing bowl and stir in the espresso powder. Set aside.
• Loosely cover a 12 cup muffin tin with a few pieces of plastic wrap -- they should be quite large. Now very gently use your hands to push the plastic wrap into each cup -- don't' worry if they don't lay directly against the surface.
  
• Spoon 1 to 2 teaspoons of the Oreo-espresso mixture into each cup.
  
• Soften the coffee ice cream -- either by leaving it out at room temp for about 20 minutes, or in the microwave for about 15 seconds. Evenly distribute the coffee ice cream between the 12 muffin cups, about 1 to 2 tablespoons each. Use the back of a spoon to smooth it out.
  
• Sprinkle this with another couple of teaspoons of the Oreo-espresso mixture.
  
• Place the muffin pan in the freezer until the coffee ice cream has solidified, about 30 minutes. Then repeat this process with the chocolate ice cream, followed by the vanilla ice cream -- but after the vanilla, add the melted butter to the remaining Oreo mixture before adding it to each one. The last ice cream layer might rise above the top of the muffin ring, and that's okay. There will be more of a crust and should have a bit more of the mixture than the inner layers.
  
• Place a piece of parchment paper over the muffin pan and then wrap it tightly with plastic wrap.
  
• Place a baking sheet over this and weigh it down in the freezer. (I use ice packs, but you can also use cans of food.) This will ensure the layers of the mud pie are nicely adhered together. Freeze for at least 30 minutes.
• When you're ready to serve, you can cut the plastic wrap around each muffin cup and then gently unwrap the frozen dessert and place it, round side up on a serving plate. They will not be perfect looking!
• Drizzle each one with a bit of the Espresso-Chocolate Sauce and serve!

Keywords coffee and chocoalte recipes, best frozen desserts, ice cream dessert recipes

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