This American Mud Pie Shake is a decadent, spoon-worthy drink that captures the spirit of the classic Mississippi mud pie in a glass. It blends rich chocolate ice cream, coffee liqueur or strong brewed coffee, and a crumbly chocolate cookie base, all topped with whipped cream and more cookie pieces. It’s a dessert and a drink in one, perfect for a hot afternoon or a fun after-dinner treat.
Ingredients
- 3 cups (720 ml) chocolate ice cream
- 1/2 cup (120 ml) milk (any kind works, but whole milk gives a creamier texture)
- 1/4 cup (60 ml) strong brewed coffee, cooled, or 2 tablespoons (30 ml) coffee liqueur (like Kahlúa) – see notes
- 1 cup (120 g) chocolate sandwich cookies (like Oreos), plus 2 extra cookies for garnish
- 1/4 cup (60 ml) chocolate syrup, plus more for drizzling
- 1/2 cup (120 ml) heavy cream, whipped to soft peaks (or use canned whipped cream)
- 1 tablespoon (15 g) sugar (if whipping your own cream)
Instructions
- Place the chocolate ice cream, milk, coffee or coffee liqueur, 1 cup (120 g) of the chocolate sandwich cookies, and the chocolate syrup in a blender.
- Blend on low speed for about 30 seconds, then increase to high and blend until smooth and creamy. If the shake is too thick, add a splash more milk and blend again. If it’s too thin, add a few more scoops of ice cream.
- Crush the remaining 2 cookies into coarse crumbs – you can do this by placing them in a zip-top bag and gently pounding with a rolling pin, or by pulsing them in the blender with the lid off.
- Drizzle chocolate syrup around the inside of two tall glasses. Divide the shake between the glasses.
- Top each shake with a generous swirl of whipped cream (if using homemade, whip the cream with the sugar until soft peaks form before topping). Sprinkle the crushed cookie crumbs over the top.
- Serve immediately with thick straws or long spoons.
Tips
- Use very cold ingredients: For the thickest shake, make sure the ice cream is straight from the freezer and the milk is cold. Warm ingredients will make the shake thin and watery.
- Adjust the coffee flavor: If you prefer a stronger coffee kick, add more brewed coffee or an extra splash of liqueur. For a kid-friendly version, skip the coffee entirely and add an extra 1/4 cup (60 ml) milk and 1 tablespoon (15 ml) vanilla extract.
- Don’t over-blend: Over-blending can incorporate too much air and make the shake foamy and less dense. Blend just until smooth.
- Make it ahead (partially): You can blend the shake and keep it in the freezer for up to 2 hours, but you’ll need to let it soften slightly and re-blend with a little milk before serving. It’s best fresh.
Serving Suggestions
Serve this shake as a dessert at a summer barbecue, a birthday party, or a movie night. It pairs wonderfully with a slice of chocolate cake or a brownie. For a fun brunch idea, serve it in a mason jar with a dollop of whipped cream and a dusting of cocoa powder.
Variations
- Peanut Butter Mud Pie Shake: Add 2 tablespoons (32 g) of peanut butter to the blender. This adds a savory note that complements the chocolate and coffee.
- Mint Chocolate Mud Pie Shake: Replace the chocolate syrup with 1/4 teaspoon of peppermint extract and add a handful of mint chocolate chips. Garnish with a fresh mint leaf.
- Vegan Mud Pie Shake: Use vegan chocolate ice cream, almond or oat milk, and vegan chocolate sandwich cookies. Skip the whipped cream or use a coconut-based whipped topping.
- Boozy Mud Pie Shake: For adults only, add 1 ounce (30 ml) of bourbon or rum along with the coffee liqueur. This makes a great after-dinner cocktail.
Storage and Reheating
This shake is best enjoyed immediately, as it will melt and lose its thick, creamy texture. If you have leftovers, you can freeze them in an airtight container for up to 1 month. To serve, let it thaw slightly at room temperature for 10-15 minutes, then blend again with a splash of milk to restore the creamy consistency. Do not microwave – it will ruin the texture.
Frequently Asked Questions
Can I make this shake without a blender?
Yes, you can use a food processor or a hand mixer with a deep bowl. If using a hand mixer, slightly soften the ice cream first. You can also place all ingredients in a large jar and use an immersion blender.
What is the best type of chocolate ice cream to use?
Use a high-quality, dense chocolate ice cream – not a light or low-fat version, as it will make the shake watery. French vanilla or chocolate fudge brownie also work well.
Can I use instant coffee instead of brewed coffee?
Absolutely. Dissolve 1 teaspoon of instant coffee granules in 1 tablespoon of hot water, then cool it before adding to the blender. This gives a concentrated coffee flavor.
How can I make this shake thicker?
Add more ice cream and less milk. You can also add a handful of ice cubes, but that will dilute the flavor slightly. A frozen banana also adds thickness and natural sweetness.
Is this shake safe for children?
If you omit the coffee liqueur and use decaffeinated coffee or skip the coffee entirely, it’s perfectly safe for kids. The coffee flavor is not essential – the chocolate and cookies carry the flavor.
Can I make a single serving?
Yes, simply halve all the ingredients. Use 1 1/2 cups (360 ml) ice cream, 1/4 cup (60 ml) milk, 2 tablespoons (30 ml) coffee or liqueur, 1/2 cup (60 g) cookies, and 2 tablespoons (30 ml) chocolate syrup.
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