Frozen Mud Pie

published Jun 29, 2023
Frozen Mud Pie Recipe

With its Oreo crust, ice cream, crushed toffee, and whipped cream, frozen mud pie will instantly win you over.

Serves8 to 10

Prep20 minutes to 25 minutes

Jump to Recipe
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A slice of frozen mud pie on a white plate on a marble surface
Credit: Photo: Alex Lepe. Food Styling: Debbie Wee

There are many ways to make a frozen mud pie, but the original is said to have been created by Joanna Droeger at her once-famous restaurant in 1957. It had an Oreo crust, coffee ice cream, and a fudge topping

The version I grew up with, which was always made by my mom, has a few extra elements. This recipe for frozen mud pie (which is inspired by hers) is quite simply the best thing I’ve ever made. 

Ingredients You Need to Make Frozen Mud Pie 

  • Ice cream: My mom used two flavors of ice cream. Coffee was always one, and then either chocolate (when the goal was decadence), or vanilla or chocolate chip (when she was after something less rich). Here, I call for store-bought coffee and chocolate ice cream (which has stabilizers and therefore is less temperamental), but you can use any two kinds of ice cream you like.
  • Crushed toffee: She also placed crushed Almond Roca between the layers of ice cream, which added crunch by way of toffee and nuts. If you can’t find Almond Roca, a toffee bar like Heath will work just as well. She’d also top her mud pie with more crushed Almond Roca.
  • Heavy cream: I added one element to my mom’s version — a tuft of soft, plush whipped cream that serves as a reprieve from the rich pie beneath. 
Credit: Photo: Alex Lepe. Food Styling: Debbie Wee

If You’re Making Frozen Mud Pie, a Few Tips

  • Wait to add the whipped cream. Although you can freeze the mud pie with the whipped cream on top, the whipped cream will harden and requires 30 to 40 minutes to defrost to something soft and swoopy again, by which time your ice cream will likely have melted. It’s easier to make the pie and keep it in the freezer for up to one month. Then, top the pie with whipped cream only when you’re going to serve it. If you don’t think you’ll get through the whole pie in one sitting, just top slices with the whipped cream. 
  • Chill between adding layers. Chilling the pie in the freezer for five to 10 minutes after you add each layer makes it easier to spread the subsequent layer on top while keeping each layer distinct. 

Frozen Mud Pie Recipe

With its Oreo crust, ice cream, crushed toffee, and whipped cream, frozen mud pie will instantly win you over.

Prep time 20 minutes to 25 minutes

Serves 8 to 10

Nutritional Info


  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 22

    Oreo sandwich cookies (about 9 ounces)

  • Salt

  • 1 pint

    chocolate ice cream

  • 1 pint

    coffee ice cream

  • 1/2 cup

    coarsely chopped toffee, preferably Almond Roca (about 3 ounces), divided

  • 1/3 cup

    store-bought or homemade thick fudge sauce, at room temperature

  • 2 cups

    cold heavy cream

  • 1/4 cup

    powdered sugar


  1. Melt 4 tablespoons unsalted butter in the microwave or on the stovetop. Place 22 Oreo cookies in a food processor fitted with the blade attachment and pulse until fine, sandy crumbs form, 12 to 15 (1-second) pulses. Add the butter and a pinch of salt. Pulse until the crumbs begin to stick together, 6 to 8 (1-second) pulses.

  2. Transfer the crumbs to a regular 9- or 10-inch pie plate (not deep dish). Use the bottom of a measuring cup or your fingers to press evenly into the bottom and up the sides of the plate. Refrigerate until firm, about 30 minutes. Meanwhile, let 1 pint chocolate ice cream and 1 pint coffee ice cream sit at room temperature until softened, 20 to 30 minutes. Coarsely chop until you have 1/2 cup toffee.

  3. Transfer the chocolate ice cream into the crust and spread into an even layer. Freeze for 5 minutes. Dollop 1/3 cup thick fudge sauce in spoonfuls over the ice cream and spread into an even layer. Sprinkle with half of the toffee. Freeze for 5 minutes. Transfer the coffee ice cream over the toffee and spread into an even layer. Cover and freeze until very firm, at least 2 hours or up to 1 month.

  4. When ready to serve, place 2 cups cold heavy cream, 1/4 cup powdered sugar, and a pinch of salt in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until soft peaks form, 2 to 5 minutes. Spoon the whipped cream onto the pie, swirling as desired. Sprinkle with the remaining toffee.

Recipe Notes

Make ahead: The pie can be made without the whipped cream topping and frozen for up to 1 month.

Substitutions: You can use any two kinds of ice cream you like, though coffee is classic. Chocolate ice cream is rich, and vanilla or chocolate chip let the coffee ice cream shine through. Dulce de leche or cherry would be fun!

Making by hand: You can make the crust by smashing the cookies in a bag with a rolling pin, though you’ll then need to transfer the crumbs to a bowl to mix with the butter, so a food processor is a little more efficient. You can whip the cream by hand with a whisk—just make sure the bowl and cream are very cold for ease.