Name: Mississippi Mud Ice Cream
Prep time: 15 min
Cook time: 2 min
Total time: 8 h 17 min
Yield: 1
Cuisine: American
Ingredients: 14-oz can of sweetened condensed milk; 2/3 cups semi-sweet chocolate chips; 1/4 cup unsweetened cocoa powder; 2 cups heavy whipping cream; 1 tsp vanilla extract; 2 cups chopped Oreo cookies; 1 cup chocolate fudge sauce

Jump to Recipe

Learn how to make homemade Mississippi Mud Oreo ice cream with just a few ingredients!

This easy Mississippi Mud ice cream is a decadent no-churn recipe that comes together easily.

close-up view of scoops of homemade Mississippi Mud ice cream served in a glass dish.

Note: This post may contain affiliate links for your convenience. You can read our full disclosure policy here.

If you’ve ever had Mississippi Mud pie, you know what a treat it is.

With a silky chocolate filling in an Oreo crust, the pie often also contains brownies or chocolate chunks.

Needless to say, it’s a chocolate lover’s dream!

Recently, I thought it would be fun to make an ice cream version of Mississippi mud pie, complete with plenty of chocolate.

And to keep things simple, I wanted to make a no-churn ice cream that would be easy for anyone to make, even if they don’t have an ice cream machine.

I have to say, this Mississippi mud ice cream is a rich, decadent dessert that’s perfect for a hot summer day!

close-up of an ice cream scoop rolling a scoop of mississippi mud ice cream, complete with oreos and chocolate fudge sauce

No-Churn Mississippi Mud Pie Ice Cream

For this easy no-churn recipe, I started out with a rich chocolate ice cream base, made with both melted chocolate and cocoa powder.

Using both types of chocolate helps to provide a deeper, richer flavor.

Heavy cream helps to provide the creamy texture, and whipping the cream provides necessary aeration since we aren’t churning the base.

Sweetened condensed milk helps to provide the necessary sweetness to enhance the chocolate flavor, and a hearty addition of chopped Oreos and chocolate fudge sauce bring the ice cream mixture to the next level!

If you’re looking for an easy ice cream recipe that’s sure to impress your family or guests, this is it! Not only is it beautiful, but it’s absolutely delicious.

Serve it at your next summer get-together for an unforgettable sweet treat.

More No-Churn Ice Cream Recipes to Try:

an ice cream dish serves scoops of mississippi mud pie ice cream made from a no-churn recipe

How to Make Mississippi Mud Ice Cream

It’s easy to make this no-churn ice cream, with just a handful of basic ingredients.

Ingredients You’ll Need:

Sweetened condensed milk
Semi-sweet chocolate chips
Unsweetened cocoa powder
Heavy whipping cream
Vanilla extract
Oreo cookies
Chocolate fudge sauce

overhead view of a white container of mississippi mud ice cream, resting on a white and blue napkin.

How to Make it:

(Full printable recipe card is available below)

Melt chocolate chips in condensed milk. Add the sweetened condensed milk to a microwave-safe bowl. Microwave for 1-2 minutes, until very hot but not boiling.

Add the chocolate chips to the condensed milk, whisking to combine, allowing the chips to melt.

two photos; one shows sweetened condensed milk in a glass bowl; the other shows chocolate chips added to the milk.

If needed, return to microwave for 20 second increments, stirring well after each increment, until all chocolate chips have melted completely.

two photos; one shows chocolate chips partially melted into the sweetened condensed milk; the other shows them fully melted and combined.

Add cocoa powder. Stir the cocoa powder into the melted chocolate mixture until fully incorporated. Set aside.

two photos; one shows cocoa powder added to melted chocolate mixture; the other shows cocoa powder stirred in completely.

Whip the cream. Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl with a handheld electric mixer). Add vanilla extract.

Beat mixture on high speed until stiff peaks form.

two photos; one shows heavy cream and vanilla extract in a mixing bowl; the other shows the cream whipped to stiff peaks.

Combine. Add the melted chocolate mixture to the heavy cream, gently folding it together until no streaks remain.

two photos; one shows chocolate mixture added to whipped cream, the other shows them folded together to make a homogeneous mixture.

Fold most of the chopped Oreo cookies into the ice cream base, reserving 1/2 cup.

two photos; one shows chopped oreos added to cream mixture; the other shows them folded into the cream.

Layer. Pour half of the ice cream base into a loaf pan or ice cream container.

Spoon half of the chocolate fudge sauce over the surface of the ice cream (you might need to warm it a bit to make it easier to work with).

Use a knife or spoon to swirl the chocolate sauce into the ice cream.

two photos; one shows half of the ice cream mixture added to a container, the other shows fudge sauce swirled into the ice cream.

Repeat the layers with the remaining ice cream base and fudge sauce, swirling together well. Top with reserved chopped Oreo cookies.

two photos; one shows remaining ice cream mixture and fudge sauce added to the container; the other shows more chopped oreos added on top.

Freeze. Cover the ice cream with plastic wrap (or the container’s lid) and freeze for at least 8-10 hours, preferably overnight.

Now it’s ready to scoop and serve!

an ice cream scoop works through the surface of homemade Mississippi mud ice cream

Notes and Adaptations:

I used storebought chocolate fudge sauce to keep things simple.
I did not use a food processor for chopping the Oreos, because I didn’t want them chopped into fine crumbs. Instead, I used a knife and cut the whole cookies into a few pieces. You can adjust the size according to your preference.
You may need to allow the ice cream to sit out at room temperature for 5-10 minutes to soften slightly before scooping.

scoops of no-churn mississippi mud ice cream are served in a glass ice cream dish.

Recommended Equipment:

Stand Mixer or Electric Hand Mixer
Ice cream container – I like this insulated container for transporting ice cream, or these containers for easy storage. You can also use a 9×5″ loaf pan.
Ice cream scoop – My two favorites are this scoop and this more traditional variety.

Yield: Approx. 1.5 Quarts

Mississippi Mud Ice Cream

This decadent no-churn Mississippi Mud Ice Cream is a chocolate lover's dream come true!

Prep Time 15 minutes

Cook Time 2 minutes

Additional Time 8 hours

Total Time 8 hours 17 minutes

Ingredients

14-oz can of sweetened condensed milk
2/3 cups semi-sweet chocolate chips
1/4 cup unsweetened cocoa powder
2 cups heavy whipping cream
1 tsp vanilla extract
2 cups chopped Oreo cookies
1 cup chocolate fudge sauce

Instructions

Pour sweetened condensed milk into a medium microwave-safe bowl. Microwave for 1-2 minutes, until very hot (but not boiling).
Add chocolate chips to the milk and stir to combine.
If needed, heat for additional increments of 20 seconds, stirring well after each increment, until all chocolate chips are completely melted.
Add cocoa powder and stir to combine. Set aside.
Add whipping cream and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric hand mixer).
Whip the cream on high speed until stiff peaks form.
Turn off mixer and use a spatula to fold the melted chocolate mixture into the whipped cream, mixing until no streaks remain.
Add 1 1/2 cups of the chopped Oreo cookies to the mixture, folding in until incorporated. Set aside remaining 1/2 cup of cookies.
Pour half of the ice cream mixture into an ice cream container.
Spoon 1/2 cup of fudge sauce over the ice cream mixture (you may need to warm it slightly in the microwave to make it easier to work with), then use a knife to swirl it into the ice cream.
Repeat the layers by adding the remaining ice cream mixture and the remaining fudge sauce, swirling together.
Sprinkle remaining 1/2 cup of Oreo cookie pieces over the top of the ice cream, pressing them gently into the surface.
Close lid on container or cover with plastic wrap. Transfer to freezer and freeze for at least 8-10 hours, preferably overnight.

Notes

I used storebought chocolate fudge sauce to keep things simple.
I did not use a food processor for chopping the Oreos, because I didn't want them chopped into fine crumbs. Instead, I used a knife and cut the whole cookies into a few pieces. You can adjust the size according to your preference.
You may need to allow the ice cream to sit out at room temperature for 5-10 minutes to soften slightly before scooping.

Nutrition Information:

Yield:

Serving Size:

1/2 cup
Amount Per Serving: Calories: 591Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 63mgSodium: 272mgCarbohydrates: 75gFiber: 3gSugar: 60gProtein: 8g

Nutrition information is automatically calculated and is not guaranteed for accuracy.

Be sure to save this to your ice cream board on Pinterest!