Frozen Mud Pie

10 servings
Prep Time 15 minutes
Cook Time 0 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Frozen Mud Pie is an easy, quick, tasty ice cream dessert recipe made in minutes! Coffee ice cream, chocolate ice cream, and whipped cream in an Oreo crust!

Our homemade Coffee Ice Cream and Chocolate Ice Cream come together to make this classic Frozen Dessert that looks fancy but really only takes minutes to make.

Frozen Mud Pie in pie dish with slice removed


This is an extra special Frozen Mud Pie, made completely from scratch with our easy homemade Chocolate Ice Cream and Coffee Ice Cream, coffee whipped cream topping, and Oreo Cookie crust. Ice cream pies are elegant but simple desserts perfect for summer dinners or alongside cakes for special occasions.

You can always use your favorite brand of store-bought ice cream to save time making homemade mud pie. If you use ice cream made at home, let it freeze for at least 24 hours so that it doesn’t melt as you soften it and it has plenty of time to set up. The whipped cream can also be made ahead of time, but it’s just so fluffy and delicious made fresh.

Collage of assembly steps for Frozen Mud Pie

A Frozen Mud Pie can be kept for months in the freezer, but homemade ice cream always tastes best in the first few weeks. If you are making it for a party, make it the night before so that it has time to re-freeze and be firm enough to slice and hold shape. If you have extra time, delight chocolate lovers with another layer of chocolatey goodness by spreading a thick layer of Chocolate Ganache or Chocolate Fudge Sauce (that is cooled) over the ice cream filling.



  • Ice Cream: You want the ice cream soft enough to spread but you do not want it melted. Melting ice cream and then refreezing it will change the texture and makes the ice cream grainy.
  • Crust: You don’t have to bake the chocolate sandwich cookie crust unless you like a crispy crust. If you want to bake this crust, bake for 8-10 minutes at 350 degrees. Let cool completely before assembling the Frozen Mud Pie.
  • Garnish Ideas: Classic toppings for Frozen Mississippi Mud Pie are additional cookie crumbs, chocolate shavings, Whipped Cream, and chocolate sprinkles.

Frozen Mud Pie with crushed Oreo garnish


  • Crust: Swap the chocolate cookie crumbs with another crispy cookie crumb crust. You could try buttery Shortbread Cookies, frosted animal cookies, chocolate cookie wafers, peanut butter sandwich cookies, or a Graham Cracker Crust.
  • Grasshopper Mud Pie: Substitute mint chocolate chip ice cream for either the Coffee Ice Cream or Chocolate Ice Cream, or add an extra layer of ice cream (why not?!) for a Grasshopper Pie aka chocolate mint chip ice cream cake. Serve with chopped Andes Mints and make the crust with Thin Mints!
  • Ice Cream Flavors: Swap in your favorite flavors of ice cream, mixing and matching to try new combinations. Other ice cream flavors that would taste good with either chocolate or coffee (or both) are Vanilla Ice Cream, salted caramel ice cream, butter pecan ice cream, and chocolate chip ice cream.
  • Additional Toppings: More toppings you can try on Frozen Mud Pie are mini M&Ms, peanut butter cups, chocolate chips, white chocolate chips, crushed peanuts or almonds, chocolate covered espresso beans, or chocolate sprinkles.
  • Mix-Ins: Fold in your favorite candies, chocolate chips, crushed cookies, crushed peanuts, or chopped chocolate bars to your ice cream. You could spread 1 cup chocolate syrup or store-bought hot fudge topping evenly between ice cream layers.
  • Mini Frozen Mud Pies: Press about 2 tablespoons cookie crust mixture into well greased or paper lined muffin tin cups, pressing up around the sides. Divide the chocolate ice cream evenly between cups, then coffee ice cream, and finish with whipped topping.

Frozen Mud Pie slice on serving plate



  • Serve: Allow ice cream pie to freeze for at least 4 hours or until completely firm before serving. Keep in freezer as much as possible, you don’t want it to melt and refreeze too many times.
  • Freeze: Wrap Frozen Mud Pie tin tightly with plastic wrap and aluminum foil, or transfer to an airtight container. Freeze for up to 3 months for best freshness.

Frozen Mud Pie in pie dish

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Frozen Mud Pie

Frozen Mud Pie is an easy, quick, tasty ice cream dessert recipe made in minutes! Coffee ice cream, chocolate ice cream, and whipped cream in an Oreo crust!
Yield 10 servings
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Oreo Crust:

  • 1 1/2 cups Oreo Cookie crumbs
  • 1/4 cup sugar
  • 1/3 cup unsalted butter , melted

Pie Filling:

Whipped Cream Topping:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract


  • Stir together Oreo crumbs, sugar and butter until well mixed.
  • Add crust mixture to a pie plate and press down evenly.
  • Add in Chocolate Ice Cream and spread evenly.
  • Add in Coffee Ice Cream and spread evenly.
  • Mix heavy cream and coffee granules until granules are absorbed.
  • Add heavy cream, powdered sugar and vanilla extract to a stand mixer and beat on high speed until it holds stiff peaks.
  • Spread onto the pie.
  • Freeze for 4 hours before serving.
  • Add additional whipped cream, crushed Oreos or shaved chocolate over the top before serving.


Calories: 395kcal | Carbohydrates: 40g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 162mg | Potassium: 208mg | Fiber: 1g | Sugar: 30g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg

Frozen Mud Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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