Why is my homemade Mudslide Ice Cream so hard?

Homemade ice cream, especially without processed ingredients, tends to freeze harder than commercial varieties. Pull it out of the freezer about 10 minutes before serving to soften.

How much Kahlua should I add to this ice cream?

Start with 2 ounces of Kahlua and taste, adding more in small increments until you reach your preferred level of booziness. Be mindful that too much alcohol can prevent the ice cream from freezing completely.

What kind of coconut milk is best for this recipe?

Use full-fat coconut milk for the creamiest texture. Ensure it's well-chilled, as this helps achieve the desired whipped consistency.

How long does this vegan Mudslide Ice Cream need to freeze?

It requires at least 4 hours to freeze completely, but for best results and a firmer set, let it sit in the freezer overnight.

How can I prevent freezer burn on my homemade ice cream?

Transfer the mixed ice cream to an airtight, freezer-safe glass container. If using other containers, wrap it very well with plastic wrap and aluminum foil to protect it.

10.8K Views 11 years ago

Mudslide Ice Cream
[Vegan]

LR By: Laura Ryan

Author Bio

Laura is a vegan food blogger and restaurant manager. She spends her free time crafting,... Read More

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Scoops of rich, dark brown vegan Mudslide Ice Cream, garnished with a drizzle of chocolate sauce, served in a clear glass bowl.

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Mudslide Ice Cream [Vegan, Gluten-Free]

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Inspired by the classic cocktail, this ice cream is rich, chocolatey, and boozy with a hint of coffee. Throw it in a blender with some almond milk and you’ve got yourself a frozen mudslide. Plus this recipe only has six ingredients. Boozy & ice cream with only 6 ingredients?!? Yes... Read More

Ingredients You Need for Mudslide Ice Cream [Vegan]

2 cans full fat coconut milk
3/4 cup cocoa powder
1/2 cup granulated sugar
2-4 ounces Kahlua or other coffee flavored liquor
1 teaspoon vanilla extract
pinch of salt

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How to Prepare Mudslide Ice Cream [Vegan]

Place a bowl in the freezer for 10-20 minutes to make it cold. If you’re using a stand mixer, make sure you use that bowl.
Combine all of the ingredients in the cold bowl and use an electric mixer to whip the ice cream. Start with 2 ounces Kahlua and taste. If it’s too mild, add another ounce. Keep adjusting until you reach your preferred level of booziness. Keep in mind that too much alcohol will inhibit the ice cream from freezing completely.
Mix the ice cream until it’s very creamy and well combined. Transfer it to a freezer safe container. I have found that airtight glass containers that are freezer safe protect from freezer burn better than any others. If you don’t have glass or an air tight container, make sure you wrap it really well with plastic wrap and aluminum foil.
Place the ice cream in the freezer and let it sit for at least 4 hours to overnight.
Pull the ice cream out of the freezer about 10 minutes ahead of time when you’re ready to dig in. Homemade ice cream can get super hard since it doesn’t have all of the processed ingredients and chemicals in it to keep it the perfect ice cream consistency.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.