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Boozy Mudslide Icebox Cake by Ashley Rose of Sugar & Cloth, a top lifestyle blog in Houston, Texas
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5 from 1 vote

Boozy Mudslide Icebox Cake Recipe

A boozy summer cocktail combines into a boozy summer dessert to make a Boozy Mudslide Icebox Cake that's double the booze, cream, coffee AND chocolate.
Prep Time40 mins
Cook Time0 mins
Chilling Time1 d
Total Time1 d 40 mins
Course: Desserts
Cuisine: American
Keyword: ashley rose, cake, chocolate cake, cocktail, icebox cake, sugar and cloth
Servings: 9 slices
Calories: 476kcal


  • Mixer
  • Loaf pan


Cream Layer

  • 1 pint heavy cream
  • 0.25 cup powdered sugar
  • 2 tbsp espresso flavored liquor such as Kahlua
  • 2 tbsp Irish cream liquor such as Bailey’s
  • 1 tsp instant coffee

Cream Cheese Layer

  • 6 oz cream cheese softened to room temperature
  • 2 tbsp powdered sugar
  • 1 tbsp espresso flavored liquor such as Kahlua
  • 1 tbsp Irish cream liquor such as Bailey’s
  • 0.25 cup chocolate covered espresso beans finely chopped


  • 10.5 oz package of chocolate sandwich cookies FYI, the mocha jo-jo’s from Trader Joe’s taste delicious for this recipe, but definitely aren’t necessary
  • Extra espresso beans, sprinkles, chocolate shavings, fresh flowers, etc. for garnishing and serving


  • 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.
  • To the remaining cream, add the liquor and instant coffee. Beat a few more seconds, or until stiff peaks form. Remove to a separate bowl and set aside.
  • Place the bowl back on the stand mixer and add in the cream cheese, powdered sugar and 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, first spread a thin layer of the flavored whipped cream on the bottom.
  • Next, 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. (But even longer is better, as the longer it sits, the more time the layers have to all meld together).
  • 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. Leftovers can be stored in an airtight container in the refrigerator.


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