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
- 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
- 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.