Mud Pie with Coffee and Chocolate Fudge (Gluten Free)
This delicious mud pie is so easy to make and can easily be made gluten free, but everyone is sure to love it!
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.
