Dublin Mudslide No-Churn Ice Cream
Discontinued foods used to ruin my month. Now, I’m older and wiser and I recipe develop for my day job. In other words, nothing can stop me! Here it is, one of my all-time favorite discontinued ice cream flavors (which I hear is making a come-back, of course…lmao). This copycat Ben & Jerry’s Dublin Mudslide No-Churn Ice Cream is an Irish cream and coffee flavored ice cream with a dark chocolate ganache swirl.
Fair warning, she boozy.
Get the Recipe: Dublin Mudslide, No-Churn Ice Cream
Ingredients
Chocolate Ganache
- 2 oz semi-sweet chocolate, ½ a bar chopped
- 2 oz unsweetened dark chocolate, ½ a bar chopped
- ⅔ cup heavy whipping cream
- 1 tablespoon golden syrup or honey
- ½ teaspoon espresso powder
- 1½ tablespoons unsalted butter, room temperature
Irish Cream/Coffee Ice Cream
- 3¼ cup heavy whipping cream
- 1, 14 oz can of sweetened and condensed milk
- ½ cup Five Farms Irish Cream Liqueur
- ¼ cup Kahlua Coffee Liqueur
- 2 tablespoons espresso powder
- ½ tablespoon vanilla extract
- ¼ teaspoon kosher salt
Equipment
- 1 chef knife
- 1 cutting board
- 1 small saucepot
- 1 whisk or immersion blender
- 1 stand mixer
- measuring Cups
- Measuring spoons
- 1 loaf pan
- 1 spatula
- 1 chopstick or thin utensil
Instructions
- For the ganache, chop the chocolate into small pieces and place them in a medium sized bowl. Then, heat the milk and golden syrup until they just begin to simmer (around 180°F or 82°C). Pour the heated liquid over the chocolate and let it sit for 30-60 seconds. Then, whisk until all of the chocolate has melted. Add in the espresso powder and the softened butter and blend with an immersion blender or whisk until the ganache becomes glossy and creamy. Set aside to come back to room temperature while you make the ice cream.
- For the ice cream base, use a hand or stand mixer to whip the heavy cream into soft peaks. While it’s whipping, measure out the irish cream, coffee liqueur, and vanilla into one bowl and the espresso powder and kosher salt into another. Then, slowly add the sweetened and condensed milk 1/3rd of a can at a time. Continue whipping in-between additions to bring the mixture back to soft peaks.
- In the same slow, incremental manner pour in the remaining ingredients; espresso and salt first then the liquids. This will give the solid ingredients time to dissolve into the ice cream.
- Once you have added in all of the ingredients and brought the ice cream base back up to soft peaks, you are ready to combine the ice cream and the ganache into a final container to freeze.
- This step is also done in thirds. Pour 1/3 of your base into the container and spread it around. Then spoon 1/3 of your ganache in a thin layer and use a long utensil like a chopstick or offset spatula to gently swirl the ganache and base together. The point is to spread it around not mix it in. Less is more. Repeat these steps with the base and ganache twice more, until you have used everything.
- Once layered, place the ice cream into your freezer for at least 6 hours. Because of the booze, it takes a little longer to harden.
- Scoop when frozen and enjoy.
Notes
- While I don’t think I need to say this, I will anyway. This ice cream is not for kids or those who are abstaining from alcohol. Because the base isn’t cooked for any amount of time, the proof that goes in, it the proof you consume. In other words, this stuff is BOOZY.
- This recipe fills a 9x5x2.5 (22.86×12.7×6.35cm) loaf pan by volume. So, if you want to use a different vessel or insulated ice cream container, just make sure it can hold up to 8c or 1.9L of ice cream.
- The ice cream will keep it’s just-made texture, with minimal thawing, for about 3-4 days. I’ve kept this ice cream in my freezer up to 2 weeks without issue. Sorry it’s never lasted longer than that in my house!
Nutrition
Frequently Asked Questions
Emphatically yes! And, yes, I am literally going to say this in every section of this recipe. Because the base isn’t cooked for any amount of time, the proof that goes in, is the proof you consume. In other words, while it’s a low ABV, alcohol is still in the mix and it isn’t for anyone 21 and under.
Did you know?: After 30 minutes of boiling, alcohol content is reduced to 40% of the original amount added. It takes roughly 3 hours to cook out all the alcohol added into any dish.
Because of the alcohol and all of the sugar, the melting point of this ice cream is LOW. Meaning, she thaws fast! I suggest, you scoop what you want to eat and then put the ice cream container back in the freezer as quickly as you can, to maintain freshness.
A no-churn ice cream in general is going to thaw and freeze faster than a custard-based ice cream because it has less emulsifiers and stabilizers (think eggs), and more sugar. This recipe kind of amplifies that. Do I care? Not one bit. It’s too delicious.
It depends on how much air you incorporate into the mix. This recipe will make roughly 8c or 1.9L of ice cream. So, it will fill a 9x5x2.5 (22.86×12.7×6.35cm) loaf pan by volume. If you want to use a different vessel or insulated ice cream container, just make sure it can hold up to that amount or more. While the ingredients don’t add up to that, the air incorporated during whipping process increases the volume by almost 30%.
My Dublin mudslide no-churn ice cream will keep it’s just-made texture, with minimal thawing, for about 3-4 days. After that it’s slowly going to start refreezing with a striated, crystalline structure. You should actually be able to see the lines of the texture easily if you want to make it a science experiment.
Don’t worry, it won’t affect the flavor and really only minimally affects the texture. While the first bites won’t be as creamy, the ice cream will melt just as well as when it was fresh. I’ve kept this ice cream in my freezer up to 2 weeks without issue. Sorry it’s never lasted longer than that in my house!
Absolutely delicious and sooo easy to make!! This has become a regular recipe in my house.