Do you love coffee ice cream? This Mud Pie with Coffee and Chocolate Fudge (Gluten Free) is so easy to make. It brings me back to when I could order a slice of this pie out in some of my favorite restaurants. The timeless pie was one of my favorite desserts to order! However, this was long before I needed to be on a gluten free diet.
Now, it’s quite difficult to find this pie gluten free in restaurants.
Which is strange, since no one will notice nor care if this pie is made without the gluten. The coffee lovers will be in heaven to enjoy a slice of this decadent ice cream pie! The gluten free family or friends will feel so much love getting to have a slice, also.
Summer calls for summer desserts
While lots of desserts are satisfying in the summer months, ice cream and ice cream pies are so of the best kinds of desserts, in my opinion. You can serve them all year long too! This one hits all the buttons for me, since I’m an avid coffee and coffee ice cream lover.
Normally, I only make an ice cream pie like this Mud Pie with Coffee and Chocolate Fudge (Gluten Free) when we’re having a party or get together. Otherwise I may eat the entire thing over a few days!
Switch up the flavors if you like
While the classic Mud Pie with Coffee and Chocolate Fudge (Gluten Free) is one of my favorites, switching up the flavor of ice cream is always an option. Maybe even try using two or three flavors of ice cream if you like!
Such as, a Neopolitan version, would be pretty and fun to make! My granddaughter and I have been talking about Neopolitan ice cream a lot lately. Maybe you’ll see an ice cream pie with it in the future.
A while back, I made a scrumptious peanut butter and chocolate ice cream pie. This version was another hit in our family! Peanut butter and chocolate just go together, right?!
I called this pie my leftover ice cream pie, because it used leftover Gluten Free Peanut Butter Cookies from a couple of days before. As well, I got to use up ice cream I had in the freezer!
Trader Joe’s Dark Chocolate Peanut Butter Cups made a wonderful topping for this pie. I’m so thankful Trader Joe’s Peanut Butter Cups do not contain any gluten! However, these yummy peanut butter cups are not labeled gluten free. So, if you certified gluten free, please use Reese’s Peanut Butter Cups or another gluten free certified choice.
You’ll always win when serving an ice cream pie and you can tailor the pie, choosing an ice cream everyone loves. You can even make this with a homemade ice cream, like our Perfectly Creamy Vanilla Ice Cream (Gluten Free) for a more classic version.
I’m requesting this Mud Pie with Coffee and Chocolate Fudge, though, for my birthday dessert!
~ Enjoy!
Laura
Mud Pie with Coffee and Chocolate Fudge (Gluten Free)
Equipment
- 1 8" springform pan or pie dish
Ingredients
- 9-10 Gluten-Free Joe-Joe's Chocolate Vanilla Creme Sandwich Cookies or Gluten Free Oreos, crushed or ground
- 2 tbsp butter, melted
- 1.5 quarts coffee ice cream, gf I used Breyer's Coffee Ice Cream
- 1 recipe of Whipped Cream (below)
- 1 recipe of Dark Chocolate Fudge Sauce (below)
- ¼ cup toasted blanched almonds or other nuts, chopped
Whipped Cream
- ¾ cup heavy cream
- 1 tbsp sugar
- ½ teaspoon Molina Mexican Vanilla, gf or other pure vanilla extract, gf
Dark Chocolate Fudge Sauce
- 4 tbsp heavy cream
- 6 oz. Guittard Extra Dark Chocolate Baking Chips, gf or other gf dark chocolate
- 1 tbsp butter
- 1 tbsp pure maple syrup
- 1 teaspoon Molina Vanilla Extract, gf or other gf pure vanilla extract
Instructions
- Stir together the ground cookies and melted butter. Press into a parchment lined 7 or 8" springform pan. Freeze for 20-30 minutes.
- Soften the ice cream slightly. Scoop out in large chunks and press the cookie layer. Freeze for 30 minutes. Make the Whipped Cream.
- Remove the springform pan from the freezer and spread the whipped cream onto the ice cream layer. Freeze again while making the Dark Chocolate Fudge Sauce.
- Use a small tip and a pastry bag to pipe lattice or drizzle the chocolate fudge on top of the whipped cream. Add chopped nuts if desired.
- Cover with foil. Freeze for 3-4 hours or overnight. Remove from the freezer 15-20 minutes before slicing, removing the springform ring, parchment on the bottom, and edge before slicing.
Whipped Cream
- Whip the cream until lines begin to appear. Mix in the the sugar and vanilla and beat until pillowy.
Dark Chocolate Fudge Sauce
- Heat the heavy cream, butter, chocolate, and maple syrup in a saucepan over low heat, stirring until the chocolate is melted and smooth. Add the vanilla. Let cool slightly.
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