frozen mudslide recipe
The Best frozen mudslide recipe
Plus, it’s surprisingly healthy for a dessert—no refined sugar if you use natural sweeteners like honey or maple syrup, and it’s packed with fiber and vitamins from the berries or mangoes you choose. It’s light enough to enjoy as a snack but satisfying enough to feel like a real treat. Whether you’re making it for a family gathering, a quick lunch break, or just because you want something delicious without the extra effort, this recipe delivers. Plus, it’s easy to customize with different fruits or even a sprinkle of cinnamon for extra flavor. It’s the kind of recipe that feels like a little indulgence without the guilt.
Easy Homemade Frozen Mudslide Dessert
A creamy, no-bake frozen treat that combines chocolate pudding and vanilla ice cream for a smooth, indulgent dessert. Perfect for a quick dessert or a fun party favor.
🥘Ingredients
- 1 (15 oz) can sweetened condensed milk
- 1 (3.4 oz) can chocolate pudding mix
- 1 cup heavy whipping cream
- ½ cup crushed graham crackers
- 1 (32 oz) container vanilla ice cream
- ½ cup crushed graham crackers
👨🍳Directions
-
1
In a large bowl, whisk together the sweetened condensed milk and chocolate pudding mix until smooth. Stir in the heavy whipping cream until fully combined. -
2
Spread half of the crushed graham crackers evenly at the bottom of a frozen food storage container. Pour the chocolate pudding mixture over the graham crackers, leaving a small gap at the top. -
3
Quickly add the vanilla ice cream, pressing down gently to ensure it touches the chocolate layer. Sprinkle the remaining crushed graham crackers on top. -
4
Freeze for at least 4 hours or overnight. Once frozen, use a knife to cut into squares or slices for serving.
🔧Equipment
- Mixing bowls
- Whisk
- Frozen food storage container
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Homemade Frozen Mudslide Dessert Works
❓ Frequently Asked Questions About Frozen Mudslide Dessert
1. What is the best way to thaw frozen mudslide bars before serving?
Thaw them in the refrigerator overnight for the best texture. If you’re short on time, place them in a sealed bag and submerge them in cold water for about 15–20 minutes. Avoid microwaving, as it can make them gummy.
2. Can I make this recipe ahead of time and store the mudslide bars?
Yes, you can prepare the batter and freeze it in an airtight container for up to three months. Once frozen, shape the bars into molds and freeze again. Bake directly from frozen—just add 1–2 minutes to the baking time and check for doneness.
3. Are there any substitutions I can make for the ingredients?
For the chocolate frosting, you can use a store-bought mix (just reduce the liquid slightly to avoid thinning). If you don’t have crushed cookies, finely chop leftover cookies or graham crackers. For the ice cream, any vanilla ice cream works, but avoid soft-serve to maintain a firmer texture.
4. How do I prevent the mudslide bars from sticking to the pan?
Line the baking pan with parchment paper or lightly grease it with butter or oil. Alternatively, sprinkle a thin layer of crushed cookies or graham crackers at the bottom before pouring the batter. Avoid overfilling the pan to reduce sticking risk.
