Mudslide Icebox Cake

By greens & chocolate

July 22, 2024

Have a summer sweet tooth but don’t want to bake up a sweat in the kitchen? Keep your cool with this decadent, rich and creamy and easy-to-make icebox cake from Twin Cities food blogger greens & chocolate.



I love a no-bake dessert, especially during the warmer months — they require no oven and can be so creamy and delicious! Along with checking those boxes, no-bake desserts are often easy to make ahead and always crowd-pleasing. This Mudslice Icebox Cake is no exception.


I make this delight with layers of crispy chocolate cookies, rich and creamy L&B Artisan Cold Brew Coffee Gelato, Chocolate Fudge Brownie Gelato and fluffy Baileys whipped cream. Then, since I just can’t help myself, I add crushed chocolate cookies on top and drizzle with L&B Irish Cream Fudge Ice Cream topping. It’s the perfect Mudslide combination! I can see this icebox cake being the perfect ending to a summer barbecue or as a birthday cake!

SERVINGS

12

PREP TIME

15 min

CHILL TIME

4 hr

Ingredients

  • 10
    ounces thin crispy chocolate cookies (like Tate’s) or chocolate graham crackers
  • 2
    (30 ounce) containers L&B Cold Brew Coffee Gelato, softened
  • 1
    (30 ounce) container L&B Chocolate Fudge Brownie Gelato, softened
  • 1
    cup heavy whipping cream
  • 1
    tablespoon Baileys Irish Cream Liqueur (optional)
  • 3
    tablespoons powdered sugar
  • L&B Irish Cream Fudge Ice Cream topping, for drizzling

Directions

  1. 1

    Line a 9×5-inch loaf pan with parchment paper or plastic wrap.

  2. 2

    Place one layer of cookies on the bottom of the pan, breaking up the cookies into smaller chunks to fit.

  3. 3

    Spread one container of the L&B Cold Brew Coffee Gelato on top of the cookies.

  4. 4

    Top with another layer of cookies.

  5. 5

    Spread the container of L&B Chocolate Fudge Brownie Gelato on top of the cookies.

  6. 6

    Top with another layer of cookies.

  7. 7

    Spread another container of L&B Cold Brew Coffee Gelato on top of the cookies.

  8. 8

    In a medium bowl, add the heavy cream, Baileys and powdered sugar and beat with an electric mixer until stiff peaks form. Spread over the final gelato layer and then top with additional crushed cookies.

  9. 9

    Cover with plastic wrap and freeze for 4 hours, preferably overnight.

  10. 10

    Once you are ready to serve, remove it from the freezer.

  11. 11

    Take the icebox cake out of the loaf pan by lifting up on the parchment paper or plastic. Drizzle with L&B Irish Cream Fudge Ice Cream Topping.

  12. 12

    Remove the parchment or plastic from the icebox cake and then cut into slices.

  13. 13

    Serve and enjoy!

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