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Mud Slide Ice-Cream Cake

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  • Prep 30 min
  • Total 6 hr 0 min
  • Servings 15
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The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert.
Created Dec 3, 2014
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  • 1 box Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix (or another chocolate flavour)
  • 1/2 cup (125 mL) butter or margarine, melted
  • 2 eggs
  • 2 tbsp (25 mL) coffee-flavoured liqueur or strong coffee
  • 4 cups (1 L) vanilla ice cream
  • 1 tub Betty Crocker* Whipped Chocolate Frosting
  • 2 tbsp (25 mL) coffee-flavoured liqueur, if desired


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.
  • 2
    Bake 19 to 24 minutes or until centre is set (top will appear dry and cracked). Cool completely, about 1 hour.
  • 3
    Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
  • 4
    In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

Expert Tips

  • Tip 1
    Variation: Coffee lovers can substitute coffee-flavoured ice cream for the vanilla. Mud slide drinks are popular on menus across the country. Here the concoction is made into a frozen dessert with a brownie-like base.

Nutrition Information

No nutrition information available for this recipe
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