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Mud Slide Ice Cream Cake

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  • Prep 30 min
  • Total 6 hr 0 min
  • Servings 15
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Transform the popular coffee-and-chocolate drink into an easy freezer dessert.
Updated May 15, 2018
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  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons coffee-flavored liqueur or strong coffee
  • 4 cups vanilla ice cream
  • 1 tub (12 oz) Betty Crocker™ Whipped Chocolate Frosting
  • 2 tablespoons coffee-flavored liqueur, if desired


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
  • 2
    Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
  • 3
    Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
  • 4
    In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.

Tips from the Betty Crocker Kitchens

  • tip 1
    Coffee lovers can substitute coffee-flavored ice cream for the vanilla.
  • tip 2
    Mud slide drinks are popular on menus across the country. Here the concoction is made into a frozen dessert with a brownie-like base.


Nutrition Facts are not available for this recipe
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