Frozen Kahlua Mudslide Recipe
This Frozen Kahlua Mudslide Recipe is the perfect dessert for your next party!
There’s nothing better than a delectable dessert that you can gobble down in mere seconds. This frozen Kahlua Mudslide recipe from Renee of Two in the Kitchen is one of those recipes. I mean just look at it … don’t think this would last very long in my house!
Hello everyone, Renee here again with another fabulous recipe! I decided to make an ice cream dessert. For this frozen ice cream dessert, I used my favorite Ghirardeli brownie mix for the base. Then I made this dessert extra special by making a Kahlua frosting to top it all off. Seriously, this is the best mudslide dessert that I have tasted. It is the best combination of chocolate, vanilla and coffee flavors. Even though I used vanilla ice cream, if you wanted a stronger coffee flavor, you could use coffee ice cream and I’m sure it would taste amazing. I made this Kahlua dessert in my favorite 9×13 Pyrex glass baking dish
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Frozen Kahlua Mudslide Recipe
Ingredients
- 1 box of Ghirardelli double chocolate brownie mix
- 1/3 c. water
- 1/3 c. vegetable oil
- 1 large egg
- 1 gallon of vanilla or coffee ice cream
- 5 Tablespoons of Kahlua coffee liquor divided
- 2/3 c. unsweetened cocoa powder
- 5 TBLS boiling water
- 1 stick of butter softened
- 3 c. powdered sugar
Instructions
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Preheat oven to 325 degrees
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Prepare a large 9x13 glass baking dish by spraying it with cooking spray
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Stir together the brownie mix, water, oil and egg in a large bowl and pour in the pan. Bake for 30 minutes or until the brownies no longer jiggle and an inserted toothpick comes out fairly clean.
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Allow to cool for 15 minutes and then poke holes in the top of the brownies and brush 2 TBLS of Kahlua over the top. Place in the refrigerator for 30 minutes to continue cooling.
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In the meantime make the frosting by placing the cocoa in a large mixing bowl and pour the boiling water over it. Stir with a spoon until well combined.
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Add the butter and blend it until well mixed. Add the 3 remaining TBLS of Kahlua and mix until combined.
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Add the powdered sugar and mix until smooth and creamy. Taste it. If you want more Kahlua flavor, add another TBLS. Add a little more powdered sugar if necessary until desired consistency is reached.
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Remove the brownies from the refrigerator and scoop the ice cream over the top and smooth it into a flat layer. Place covered in the freezer for ten minutes.
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Remove and spread the frosting over the top. Cover and place in the freezer for at least an hour before serving. Store any remaining dessert covered in the freezer.
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Renee is from the Chicago area and enjoys reading, traveling, and of course, cooking up family memories in the kitchen. Check out her Blog | Facebook | Twitter | Pinterest | Google+
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