Alright, friend—pull up a chair and let me tell you about the time I tried (and sort of failed, then succeeded) to make Mississippi Mud Ice Cream for a summer BBQ. You know those recipes that sound all fancy but really just mean 'let's throw everything delicious in a bowl'? That’s this one. The first time I made it, I forgot to chill the base, and we ended up with what my cousin Larry called 'Mississippi Sludge.' Honestly? Still pretty tasty. And hey, the dog was happy with the leftovers.
Why I Keep Coming Back to This Recipe
I make this whenever I want to impress people, or just when I need a chocolate fix that’s colder than my ex’s heart (kidding—sort of). My family goes nuts for it, especially when I toss in extra marshmallows (which I do when I’m feeling generous, or I need them to help mow the lawn). My niece once tried to eat the mix before it was even frozen, so that tells you something. The only thing that ever annoys me is waiting for it to set, but patience is (supposedly) a virtue.
Here's What You'll Need (and What I Sometimes Sub In)
- 2 cups heavy cream (if you're in a pinch, half-and-half sort of works, but it's a bit less rich)
- 1 cup whole milk (I use whatever's in the fridge—my grandma swore by organic, but eh, use what you have)
- ¾ cup granulated sugar (once tried brown sugar and it was… interesting, but not bad)
- ½ cup unsweetened cocoa powder (Dutch process is lovely, but Hershey's regular works fine)
- 4 ounces dark chocolate, chopped (milk chocolate if you want it sweeter, or just chocolate chips if that's all you’ve got)
- 2 egg yolks (sometimes I just use the whole eggs, and it’s a bit icier but easier)
- 1 teaspoon vanilla extract (I go heavy-handed sometimes—no regrets)
- 1 cup mini marshmallows (I've used big ones chopped up in a rush, kind of a sticky mess but doable)
- ½ cup toasted pecans, chopped (or walnuts, or skip them if you’re a nut-dodger)
- ½ cup chocolate fudge sauce (store-bought is fine, but homemade makes you feel like a rockstar—here's one I actually use: Sally's fudge sauce)
How I Actually Make Mississippi Mud Ice Cream
- Mix the base: In a medium saucepan, whisk together cream, milk, sugar, and cocoa powder. Heat gently over medium, and don’t walk away—I did once and came back to a science experiment on the stove. Stir until it's just steaming (not boiling!).
- Melt and temper: Add in the chopped chocolate and stir until melted. In a small bowl, whisk the egg yolks. Slowly pour about a cup of the hot milk mixture into yolks, whisking constantly. (This is the part where I usually panic, but just keep whisking—it’s fine.) Pour yolk-milk mix back into the saucepan.
- Thicken: Cook on low, stirring constantly, until it thickens enough to coat a spoon. Don’t let it boil or you’ll get chocolatey scrambled eggs. (If you do, and I have, just strain it and pretend nothing happened.)
- Cool down: Remove from heat, stir in vanilla, and let cool a bit. Cover and stick in the fridge for a few hours or overnight. If you’re lazy or in a rush, just stick the pot in an ice bath and stir for ten minutes. Works… okay.
- Churn it up: Pour the chilled base into your ice cream maker and churn according to instructions—mine takes about 25 minutes. This is when I sneak a taste. Or two.
- Mix-ins: Once it’s soft-serve-ish, fold in marshmallows, nuts, and drizzles of fudge sauce. I swirl the sauce in with a butter knife so you get those pockets of gooey chocolate. Don’t overmix or it’ll just turn brown.
- Freeze: Scrape into a loaf pan or any container, press some plastic wrap right onto the surface, and freeze for at least 4 hours (but who am I kidding? I’ve eaten it after, like, 90 minutes and it’s still awesome—just softer).
What I've Learned (Usually the Hard Way)
- If there’s a bit of a skin on the surface when chilling, just whisk it back in. No drama.
- Once I tried using only marshmallow fluff as a mix-in. Don’t bother. It melts and disappears.
- If you forget to toast the pecans, it’s not the end of the world—but they just taste better toasted.
Some Wild (and Not-So-Wild) Variations I've Tried
- Swap out pecans for crumbled pretzels—adds a salty crunch that’s weirdly addictive.
- Stir in a shot of bourbon. Adults love it, kids… not so much.
- Once, I tried using white chocolate instead of dark. It was just too sweet, but hey, you might like it?
What If I Don’t Have an Ice Cream Maker?
Honestly, you can freeze the base in a shallow dish and stir it every 30 minutes for a few hours. It’s not as creamy, but it still works—especially if you’re in a no-gadget mood. Here’s a good guide I refer to sometimes: Serious Eats: No Machine Ice Cream.
How Long Does It Keep? (Not Long, Trust Me)
Should last about a week in a sealed container, but—real talk—it’s never survived that long in my freezer. Maybe if you hide it behind the frozen peas?
How I Serve Mississippi Mud Ice Cream (And Sometimes Get Fancy)
Usually, I just scoop it into bowls and add an extra drizzle of fudge. If we’re feeling posh, I’ll pile it between two cookies for a legit ice cream sandwich. For birthdays, I’ve plopped a candle in and called it cake. My uncle once topped it with potato chips, and weirdly, it worked.
Pro Tips (Learned from Messing Up)
- Resist the urge to rush the chilling—if you churn it warm, you’ll get ice crystals. I know because I got impatient once and had to eat it with a spoon and a straw.
- Don’t skip the swirl at the end. If you just dump in the fudge, it sinks to the bottom. Learned that the hard way.
- Let it sit out a few minutes before scooping. Unless you fancy bent spoons.
FAQ—The Stuff I Keep Getting Asked
- Can I make this dairy-free? Yep, I’ve tried coconut cream and almond milk—texture is a bit different, but still yum.
- Do I have to use nuts? Not at all. Leave ‘em out if you want. Or swap for more marshmallows if you’re feeling wild.
- What if I don't have fudge sauce? Melt some chocolate chips with a splash of cream—works in a pinch. Or use any chocolate syrup, honestly.
- Why is it called Mississippi Mud? Well, someone told me it’s for the layers of gooey chocolate and marshmallow, but honestly, who knows? If you figure it out, let me know.
- Can I double the recipe? Sure, but make sure your maker’s big enough—or do two batches. (I once tried to cram it all in and ended up with a chocolate eruption. Not my finest hour.)
So, there you have it—Mississippi Mud Ice Cream, warts and all. If you mess it up a little, just call it 'rustic' and dig in anyway. Life’s short—eat the ice cream. (And if you’re ever in doubt, just add more chocolate. Or if you’re like me, eat a spoonful straight form the freezer at midnight and call it research.)
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup mini marshmallows
- ½ cup chopped pecans
- ½ cup chocolate fudge sauce
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
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1In a medium saucepan, whisk together the heavy cream, whole milk, sugar, cocoa powder, and salt. Heat over medium heat, stirring constantly, until the mixture is hot and the sugar is dissolved (do not boil).
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2Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled.
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3Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
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4Gently fold in the mini marshmallows and chopped pecans. Swirl in the chocolate fudge sauce using a spatula.
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5Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
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6Scoop and serve garnished with extra fudge sauce and pecans if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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