Have you ever enjoyed moist, chocolate fudge, or pudding-type meals? Look no further! Mississippi Mud Ice Cream is a treat for your sore eyes and taste buds as it merges chocolate, coffee, and marshmallows into one.
It is ideal for any occasion, be it a hot summer day or evening, to stay at home. Here are the detailed steps on how to prepare the mouth-watering Mississippi Mud Ice Cream:
Ingredients For Mississippi Mud Ice Cream
You will need:
- Heavy cream: 2 cups
- Whole milk: 1 cup
- Granulated sugar: 3/4 cup
- Unsweetened cocoa powder: Halve the zest and juice of 2 medium oranges and set aside separately.
- Instant coffee granules: 1 tablespoon
- Vanilla extract: 2 teaspoons
- Marshmallow fluff: 1 cup
- Chocolate syrup: 1/2 cup
- Chopped pecans: 1/2 cup
- Mini chocolate chips: 1 /2 cup
Directions
Prepare the Ice Cream Base:
- In a medium saucepan, add the heavy cream, whole milk, sugar, and cocoa powder of your choice, which should be unsweetened cocoa powder.
- Continue cooking on a medium flame and keep stirring with a spoon until the mixture warms up and the sugar and cocoa powder melt.
- Pull off the heat and mix in the instant coffee powder and vanilla essence. Mix until well combined.
- After allowing it to cool to regional temperatures, place it in the refrigerator and leave it to chill for a minimum of 2 hours to a maximum of 4 hours.
Churn the Ice Cream:
- Transfer this to your ice cream maker and churn it as directed in your manual; this usually takes about 20–25 minutes.
- Once the ice cream mixture is nearly done, spoon the marshmallow fluff in small portions onto the mixture and swirl it around.
- Pour the chocolate syrup on it and make swirling movements to mix it, but don’t stir it.
- Mix in the chopped pecans (if any) and the miniature chocolate chips, and churn the dough for a mere 2-3 minutes to ensure that the chips and nuts are well distributed in the dough.
Freeze and Serve:
- Pour the ice cream into a sealed container and then put it in the freezer for at least 4 hours, ideally until it has set.
- Pour and top with additional chocolate fudge syrup or chopped pecans.
Savor this easy-to-make, abundant, thick, and smooth Mississippi Mud Ice Cream recipe with your loved ones!
FAQs About Mississippi Mud Ice Cream
Can decaf be substituted with regular coffee?
Yes, you can use instant decaffeinated coffee granules if you want to; no caffeine is preferred.
Can I prepare this ice cream without using the ice cream maker?
Yes, you can. After mixing the base, pour it into a shallow container and freeze for about 30 minutes, then stir every 30 minutes until you get the intended texture.
How long can I keep the ice cream?
The Mississippi Mud Ice Cream is best served immediately, but if you have leftovers, you can store them in a freezer-safe container in the freezer for up to two weeks.
What if I have a nut allergy? Can I remove the pecan altogether?
Absolutely! It will also be okay with the ice cream, even though I chop most of the pecans off.
Conclusion!
Preparing Mississippi Mud Ice Cream at home is really fun, and the taste of the decadent sundae and the creaminess of the ice cream is unique. Following these instructions can guarantee you a fancy and delicious meal.
With this homemade Mississippi Mud Ice Cream, it is possible to satisfy the desire for the dessert quickly.
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Mississippi Mud Ice Cream
Ingredients
- Heavy cream: 2 cups
- Whole milk: 1 cup
- Granulated sugar: 3/4 cup
- Unsweetened cocoa powder: Halve the zest and juice of 2 medium oranges and set aside separately.
- Instant coffee granules: 1 tablespoon
- Vanilla extract: 2 teaspoons
- Marshmallow fluff: 1 cup
- Chocolate syrup: 1/2 cup
- Chopped pecans: 1/2 cup
- Mini chocolate chips: 1 /2 cup
Instructions
Prepare the Ice Cream Base:
- In a medium saucepan, add the heavy cream, whole milk, sugar, and cocoa powder of your choice, which should be unsweetened cocoa powder.
- Continue cooking on a medium flame and keep stirring with a spoon until the mixture warms up and the sugar and cocoa powder melt.
- Pull off the heat and mix in the instant coffee powder and vanilla essence. Mix until well combined.
- After allowing it to cool to regional temperatures, place it in the refrigerator and leave it to chill for a minimum of 2 hours to a maximum of 4 hours.
Churn the Ice Cream:
- Transfer this to your ice cream maker and churn it as directed in your manual; this usually takes about 20–25 minutes.
- Once the ice cream mixture is nearly done, spoon the marshmallow fluff in small portions onto the mixture and swirl it around.
- Pour the chocolate syrup on it and make swirling movements to mix it, but don’t stir it.
- Mix in the chopped pecans (if any) and the miniature chocolate chips, and churn the dough for a mere 2-3 minutes to ensure that the chips and nuts are well distributed in the dough.
Freeze and Serve:
- Pour the ice cream into a sealed container and then put it in the freezer for at least 4 hours, ideally until it has set.
- Pour and top with additional chocolate fudge syrup or chopped pecans.