I have to confess, my recent infatuation for the mudslide drink has gotten out of hand. This cocktail is really shaping up to be one of my favorite desserts as of late and I have been making dessert recipes based around it ever since. Things started out innocently when I wrote a simple cocktail recipe for it. Then I somehow wound with a mudslide parfait of all things. Now, I'm going even further with the latest scheme--a mudslide ice cream.

Just to be clear, this isn't merely some frozen mudslide chilled in a freezer for all you wiseguys out there reading this.

If it wasn't obvious enough, this version calls for more ice cream compared to the cocktail and will be made with a simple base I already covered in another recipe. This one is just as simple as it combines that base with the alcohol present in the cocktail.

The recipe


  • 2 cups (480 ml) heavy cream
  • 1 cup (210 ml) milk
  • 3/4 cup (150 g) granulated sugar
  • 2 tbsp Baileys Irish cream
  • 2 tbsp Absolut Vodka
  • 2 tbsp Kahlua coffee liquor
  • Chocolate syrup for swirls
  • Cherries for topping


  1. Before starting on making the ice cream base, detach the bowl from an ice cream maker and chill it in the freezer for 4 hours.
  2. Stir together the heavy cream and milk in a mixing bowl until fully combined. Whisk in the sugar until it fully dissolves. Test the smoothness by tasting it. If the mixture is grainy by the taste, continue whisking and testing until it reaches the desired taste. Stir in the Baileys, Irish cream, Absolut Vodka and Kahlua coffee liquor to complete the base.
  3. Seal the bowl with plastic wrap and chill the base in a refrigerator for 4 hours.
  4. Reassemble the ice cream maker and pour the mixture into the ice cream maker and churn until it reaches the desired consistency.
  5. Serve the ice cream in dessert bowls/glasses filled with swirls of the chocolate syrup and garnished with a cherry for each. Or transfer it to a sealed container and chill in the freezer for later use.

Serves: 6

Please check with your guests before serving alcohol-based dessert.


  • Castaway - Substitute rum for the vodka. Serve with chocolate syrup
  • Espresso - Substitute a shot of espresso for the coffee liquor.
  • Chocolate chip - Omit the chocolate syrup. Drop 1/2 cup of chocolate chips into the base right before it finishes churning in the ice cream maker.
  • Banana - Add small chunks from one banana into the base right before it finishes churning in the ice cream maker.
  • Pumpkin - Add 1 ounce of pumpkin pie liqueur and 1 teaspoon of pumpkin pie seasoning to the base in Step 2.