Dublin Mudslide Ice Cream – Rich Irish cream coffee ice cream is swirled with espresso fudge and Oreo chunks to make for an incredible frozen treat.
Homemade ice cream used to be something I avoided making because, well, I could buy ice cream that tasted pretty amazing so why go through the hassle of making it? Well folks, today’s recipe is a prime example of why I make ice cream.
Today’s recipe is a copycat recipe of a Ben & Jerry’s flavor that I was obsessed with in college. It was discontinued years ago and I’ve been missing it for a long time. I loved the combination of Irish cream, with a hint of coffee, plus the classic duos of hot fudge and Oreo cookies.
Now that I’ve become a semi-pro with ice cream making, I could finally recreate this recipe for myself at home. And the reunion was oh so good!
Check out my version of Dublin Mudslide Ice Cream!
Good-quality ice cream requires time. There are no short-cuts but I promise the results are completely worth it. The steps we’ll go through produce a velvety smooth ice cream that is unlike anything you’ve had.
Making the ice cream base
First, we need to make the base of the ice cream. This requires steeping coffee beans in hot cream, milk, and sugar. I use whole beans so that the coffee flavor is a little more subtle. We don’t want the coffee flavor to completely overwhelm the flavor of the Irish cream, which we’ll add later.
Once the beans have steeped for an hour, it’s time to make the custard. To do this, the cream mixture is heated again until warm. Then, the cream is whisked into the egg yolks slowly to warm up the yolks without scrambling them.
Next, the custard is heated over the stove-top while you whisk it. You’ll notice the mixture start to thicken up. Once it is thick enough to coat the back of a spoon, it’s ready! You can also use a thermometer to check this. The mixture will be 170 degrees when it’s ready.
Once the mixture is ready, the mixture is strained and another cup of cream is added to the base to cool it down. Finally, the Irish cream is added. Taste the base to see if there’s enough Irish cream flavor. I used about 1/4 cup but feel free to use more, if you’d like.
The mixture is then chilled until super cold, about 4-6 hours. This is super important so that the ice cream machine doesn’t have to work too hard to freeze the ice cream.
Layering the ice cream
Once the ice cream base is cold, it’s time to freeze the ice cream. I add it to my ice cream machine and let it do it’s thing until the ice cream is the consistency of soft serve, about 15 minutes.
While this is happening, make the espresso fudge that we’ll layer throughout the ice cream. To do this, warm up 1/2 cup of hot fudge in the microwave. Add instant espresso powder and stir together. Set aside to cool a little.
Now it’s time to compile the ice cream with all the components!
First, add half of the frozen ice cream to the bottom of a wide storage container that can hold about a quart of liquid. Sprinkle half of the Oreo pieces over the first layer. Drizzle hot fudge over the ice cream. Repeat the layers on more time and then freeze until solid, about 8 hours.
Tips & Tricks
- When whisking the hot milk into the yolks, it’s so important that you do this slowly, or else you’ll scramble the eggs.
- Also, speaking of scrambling the eggs, you also need to be careful not to over-thicken the eggs mixture when it’s on the stove. This will also cause the eggs to scramble. As soon as the mixture coats the spatula, it’s thick enough. I even take the temperature of the mixture to make sure. It should be 170 degrees.
- Once the mixture is cooked, it MUST be cooled down completely and very cold before you try to freeze it in the ice cream machine. Otherwise, you’ll never get the ice cream to freeze.
- Finally, when adding the cookies and fudge, you don’t want to add while it’s churning. Instead, you want to layer them into the storage container you end up using so you can distinct swirls of the fillings instead of them being too mixed together.
Dublin Mudslide Ice Cream
Ingredients
- 1 cup milk whole
- 2 cups heavy cream
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1½ cups whole coffee beans
- 5 large egg yolks
- ¼ cup Irish cream
- 1 ½ cups chopped Oreos
- ½ cup hot fudge
- 1 teaspoon instant espresso
Instructions
- Place milk, 1 cup of cream, sugar, salt, and coffee beans in a medium sauce pan. Heat until the mixture is steaming, but not boiling. Remove from heat and cover for 1 hour to let the beans steep in the milk.
- Once beans have steeped for 1 hour, place saucepan back over heat so it's steaming again. Remove from heat. Whisk egg yolks in a medium bowl until combined. Very slowly whisk in warm milk. Transfer mixture back to saucepan and set over medium heat. Stir constantly until mixture begins to thicken and is 170 degrees. Mixture should coat the back of the spatula. Remove from heat immediately so the mixture doesn't scramble.
- Place remaining heavy cream in a large bowl and place strainer over bowl. Pour thickened yolk mixture through strainer to remove lumps and coffee beans. Stir with cream. Add Irish cream and whisk to cool the mixture down.
- Chill mixture until completely cold, about 4-6 hours. Once chilled, ice cream base is ready for your machine. Freeze ice cream according to machine instructions. Make the espresso hot fudge by heating hot fudge in microwave for 15 seconds. Add espresso powder and mix together. Let it cool so it doesn't melt the ice cream.
- Once mixture is ready, layer ice cream with Oreos and hot fudge. I did two layers to make sure every bite had tons to cookie and fudge. Freeze ice cream until solid, about 8 hours.
Notes
Pin for later:
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This Dublin Mudslide ice cream sounds amazing! I’ve been making homemade ice cream more often lately, and the combination of Irish cream coffee with espresso fudge and Oreo chunks sounds like a perfect treat. After enjoying a bowl of this rich dessert, I might need to cool down with some gamedapple – their quick browser games are perfect when you want a little mental break after all that sugar!
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This Dublin Mudslide Ice Cream sounds absolutely divine! I’ve always been hesitant to make homemade ice cream too, but this combination of Irish cream coffee with espresso fudge and Oreo chunks might just change my mind. Narinig mo ba, this recipe is making me seriously reconsider my ice cream-making stance – it looks like the perfect treat to try this summer!
Man, this hit me right in the nostalgia. Dublin Mudslide was my go-to pint back in college, and I remember the exact day I couldn’t find it anymore — I actually stood in the freezer aisle for way too long hoping I’d just missed it. Seeing someone nail a homemade version makes me weirdly emotional about a dessert, ha.
The part that really gets me is the patience it demands: steeping the beans for a full hour so the coffee doesn’t bulldoze the Irish cream, chilling the base 4–6 hours, then waiting another 8 hours for it to set. That’s basically a whole day of anticipation for maybe ten minutes of eating. But I get why you say it’s worth it — you can’t buy that balance of subtle coffee and boozy cream anywhere now.
Small tangent: I’ve started photographing my recipe experiments for a little food blog, and getting the descriptions right for readers who can’t see the photos has been harder than the cooking. I’ve leaned on picture description to help me write alt text and turn shots into prompts, and honestly it’s saved me a lot of time — someone could use it to describe that fudgy Oreo cross-section shot.
Question for you: when you layer the espresso fudge in, do you let it stay thick and ribbon-like, or do you thin it out so it marbles more evenly? I always end up with frozen fudge bricks.
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Okay, I’m weirdly emotional about this one. Ben & Jerry’s discontinued Dublin Mudslide years ago and I genuinely mourned it — I used to buy two pints at a time because I knew it wouldn’t last the week. So seeing a from-scratch version that deliberately keeps the Irish cream from getting bulldozed by the coffee is the detail that really gets me. Most copycat recipes go way too heavy on the espresso and lose the whole point.
The part that makes me nervous is the custard. You mention 170 degrees and coating the spatula, but how do you catch it *before* that line? I’ve scrambled yolks before and it’s
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The step of steeping whole coffee beans in the cream base is a great way to keep the coffee note subtle alongside the Irish cream. I also appreciate the specific temperature tip for the custard—hitting 170°F without scrambling the eggs really makes a difference in frozen desserts. For anyone who enjoys personalizing flavors and visual ideas, experimenting with custom text styles through a tattoo font generator could be another fun creative outlet.
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This looks incredible! I still miss that Ben & Jerry’s flavor, so I’m so glad you recreated it. The tip about steeping whole coffee beans for a subtler taste is smart, and the espresso fudge ripple sounds perfect with the Oreos. Thanks for including the temperature and timing details—that makes the custard step way less intimidating. Can’t wait to try this for summer!
I love how this recipe recreates a nostalgic ice cream flavor from scratch instead of taking shortcuts—the combination of Irish cream, subtle coffee, espresso fudge, and Oreo pieces sounds rich without being overwhelming, and layering everything by hand makes each scoop feel extra special. It’s the kind of dessert that’s as fun to make as it is to eat, and that same hands-on creative feeling reminds me of the enjoyable printable activities I’ve come across on ZdarmaOmalovanky.com.
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This recipe sounds absolutely divine! I’ve always regretted missing out on the original Ben & Jerry’s Dublin Mudslide, so I’m thrilled to see a homemade version that captures that Irish cream and coffee magic. The step-by-step explanation of steeping whole coffee beans in the cream base is such a smart touch—subtle enough to complement the Irish cream without overpowering it. I also appreciate your honest note about the time investment; homemade ice cream really does reward patience with that velvety texture. For anyone looking to explore more frozen dessert inspirations or recipe archives, I’ve found some excellent resources at RoboLibrary Landing Page. Can’t wait to try this one—thanks for bringing back a beloved flavor!
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Wow, this Dublin Mudslide Ice Cream recipe is a perfect example of how layering flavors like Irish cream, espresso fudge, and Oreo chunks can elevate homemade desserts! The step-by-step method for steeping coffee beans, tempering egg yolks, and carefully layering fudge ensures that the texture stays creamy while each bite bursts with rich coffee and chocolate notes. For anyone passionate about dessert culture, artisanal ice creams, or creating indulgent summer treats at home, this guide is invaluable.
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Oh wow, Dublin Mudslide Ice Cream sounds absolutely incredible! I totally get the desire to recreate a discontinued Ben & Jerry’s flavor you were obsessed with. The combination of Irish cream, coffee, fudge, and Oreos sounds like a dream. It’s awesome you’ve become a ‘semi-pro’ to bring this flavor back to life!
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Dublin Mudslide Ice Cream sounds amazing, the combination of Irish cream, espresso fudge and Oreo will definitely make an irresistible cool dessert for summer! Monkey Mart
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Love this recipe! I bought an ice cream maker and it sits in the corner for 2 months. I think it’s time to finally use it!
Oh look at your being all naughty over there with this recipe! This is just insane.. in the best way possible! I’m drooling over this right now! Can’t wait to try this!
The name, the looks and, I am sure, the taste, too – everything is just perfect. Fantastic ice cream to wow your guests or to enjoy yourlsef over the weekend!
The ice cream to fight for! If I were to name one recipe I could have taken with me to the dessert island, it could have easily been this dublin mudslide ice cream. Delicious!
Oh my goodness!! This wouldn’t last long around me…what a loaded batch! Sounds a-mazing <3
I love it! I had to pin because summer is right around the corner, and making homemade ice cream taste so much better than store-bought.
My husband bought me an ice cream maker a few years back and this recipe works wonderful with it. Thanks for the great tips
I love the idea of making your ice cream! This makes it seem a lot easier than I had expected it would be. I will have to try this out, thanks!
I think you’ve got exactly the right idea about making your own ice cream – it’s a GREAT way to do something different, or to recreate flavours that you can’t get any more. You’ve put some really wonderful flavours together in this recipe, and I really appreciate all your tips and instructions. You definitely can’t rush proper ice cream, so it’s nice to see you making everything so clear. Cheers!
This ice cream is amazing!! Sometimes we make it boozy with a little Baileys!
Love this recipe! It was so easy and so delicious! I’ll definitely be making again!
This is a total YUM! This Dublin Mudslide Ice Cream looks really mouthwatering and I can’t stop myself from craving!
Such a tasty and easy ice cream treat … keeping it all for myself!
So so so so good. It’s definitely worth the effort to make homemade ice cream when they are this good. 🙂
So much amazing flavor in this ice cream. I wish I could buy this flavor in the store!
Creamy, Crunchy and flavorful. Definitely an awesome and delicious treat to my family.
If I were not on a healthy diet, this would definitely be made this week and often. Do you have a healthier version? Your pictures are so perfect. Your recipe is well laid out and the perfect combination of ingredients. Love!
This looks absolutely incredible!! With Summer just around the corner, I’m going to add this to our annual ice cream for dinner night. My boys are going to go crazy for this recipe!
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