Once again, I find myself experimenting with the oh-so delightful mudslide drink, taking the recipe for this dessert cocktail and converting it into another type of dessert for fun. The most recent experiment resulted into a mudslide parfait and this time it will be a mudslide sherbet. But how exactly, is this gonna pan out, you might ask.

Mudslide versus sherbet

On their own, a mudslide and a sherbet make for two delightful desserts to have at a party. The mudslide is a dessert cocktail drink made simply by blending Irish cream liquor, vodka, coffee liquor and milk/cream together and served with some chocolate syrup in a glass.

Now comes the hard part: making the sherbet. As explained in my recipe for an orange sherbet, this dessert is basically what you get when you add some dairy like milk to a sorbet base before throwing it into ice cream machine. As a result, you end up with a dessert that's somewhat creamy like an ice cream but slushy like a sorbet.

Making a sherbet can be pretty tricky considering there's no exact ratio with the formula, but that's ok as long as you don't go over board with the sweetener and the milk content. A 2:1:1 ratio of base to sweetener to milk/cream should do the trick for this recipe. However, bear in mind that when you're using your dairy for sherbet, the golden rule is that it has to contain only 2% fat in accordance with the US federal law.

So don't go overboard if you're running a business.

Bringing the two together

Turning a mudslide into a sherbet is much easier when one thinks about it. Both the mudslide and sherbet contain milk or cream and can be frozen in an ice cream maker or freezer. Below is the simplest means of transforming a mudslide cocktail base into a sherbet.

Just remember that the former is meant to be a cocktail intended only for adults. Always consume it with responsibly.

The recipe


  • 2 tbsp Baileys Irish cream
  • 2 tbsp Absolut Vodka
  • 2 tbsp Kahlua coffee liquor
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • Chocolate syrup for garnishing


  1. Whisk together the Irish cream, vodka, coffee liquor, sugar and milk in a bowl until the sugar fully dissolves. Pour the base into a pitcher and chill in the refrigerator for 4 hours.
  2. Transfer the base to an ice cream maker of slush machine and churn it according to the instructions. Keep churning until the sherbet becomes slushy.
  3. Transfer to dessert glasses by the scoop. Coat the inner rim of the glasses with the chocolate syrup. If serving on a plate, use the chocolate syrup to draw decorative lines on a the plate near the sherbet. Serve.

Serves: 6-8