Boozy Mudslide Icebox Cake Recipe
An easy-to-make no-bake Mudslide Icebox Cake recipe that's double the booze, cream, coffee AND chocolate.
Servings: 9
Calories: 476kcal
Equipment
- Mixer
- Loaf pan
- Parchment or wax paper
Ingredients
For the flavored whip cream layer:
- 1 pint heavy cream
- 1/4 cup powdered sugar
- 2 tbsp Kahlua Coffee Liqueur or any other espresso flavored liquor
- 2 tbsp Baileys Irish Cream Liqueur or any other Irish cream liquor
- 1 tsp instant coffee
For the cream cheese layer:
- 6 oz cream cheese softened to room temperature
- 2 tbsp powdered sugar
- 1 tbsp Kahlua Coffee Liqueur or any other espresso flavored liquor
- 1 tbsp Baileys Irish Cream Liqueur or any other Irish cream liquor
- 1/4 cup chocolate covered espresso beans finely chopped
For the cake:
- 10 1/2 oz chocolate sandwich cookies about 1 package
- Extra espresso beans, sprinkles, chocolate shavings, fresh flowers, etc. for garnishing and serving
Instructions
- Spray a loaf pan with cooking spray. Then, line with wax or parchment paper and set aside.
- In the bowl of a stand mixer, whip the cream and powdered sugar, on medium speed, until soft peaks begin to form.
- Remove half the cream to a separate container. Cover tightly and store in the refrigerator for later. This will be what you use to frost the cake.
To make the flavored whip cream layer:
- To the remaining cream, add the Kahlua and Baileys liquor and instant coffee. Beat a few more seconds, or until stiff peaks form. Remove to a separate bowl and set aside.
To make the cream cheese layer:
- Place the bowl back on the stand mixer and add in the cream cheese, powdered sugar and Kahlua and Baileys liquor. Beat on medium speed until smooth and well combined.
- Fold in the chopped espresso beans with a spatula. Set aside.
To assemble the cake:
- Spread a thin layer of the flavored whipped cream on the bottom.
- Add a layer of cookies. (I did 8 cookies). After that, spread on the cream cheese layer.
- Top with another layer of 8 cookies, then finish with the remaining flavored whipped cream.
- Cover tightly and allow to set in the refrigerator for at least 24 hours.
When you're ready to serve:
- Once you’re ready to serve the icebox cake, gently flip it onto a serving dish and carefully peel off the wax or parchment paper.
- Frost with the reserved whipped cream, decorate as desired and slice and serve.
Nutrition
Serving: 9g | Calories: 476kcal | Carbohydrates: 36g | Protein: 4g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 235mg | Potassium: 157mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1027IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg