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          Your Perfect Project: Mississippi Mud Pie Ice Cream Cake

          Want the complete, step-by-step video tutorial?

          This concoction is part ice cream, part crumbly cookie, part crunchy cake. Can you say YUM? Bake it one day and serve it the next!

          Mississippi Mud Pie Ice Cream Cake

          Level: Easy

          Ingredients

          For the Cookie Base

          • 3½ cups chocolate cookies
          • ½ melted butter

          For the Chocolate Fudge Sauce
          Full recipe available when you start your free trial

          For the No-Machine Coffee Ice Cream
          Full recipe available when you start your free trial

          Tools

          Instructions

          1. Create the Cookie Crust

          Blend the chocolate cookies in a food processor until finely ground. Add the melted butter and process to mix.

          Pour the mixture into a cheesecake tin and pack it tightly on the bottom and sides of the tin with your hands. Freeze.

          2. Make Chocolate Fudge Sauce

          Add the ingredients for the chocolate fudge sauce to a saucepan and melt together. Stir occasionally, being careful not to let the mixture boil or simmer. Remove from heat and add the vanilla extract and a pinch of salt.

          Pro Tip

          Stir the sauce as little as you can while melting. If you mix it too much, you’ll get a layer of fat forming on top, and the sauce may not come back together.

          3. Make the Ice Cream Base

          Prepare the ice cream base as instructed in your recipe, following the folding techniques from the video demo.

          4. Put It All Together

          Spoon half of the ice cream base into the chilled cookie crust and spread it in an even layer. Add homemade fudge sauce and toasted nuts on top. Pour the second layer of ice cream base over the nuts and put the ice cream cake in the freezer for a minimum of 6 hours.

          5. Decorate!

          Once the cake is nice and frozen, remove it from the cheesecake tin and drizzle it with any remaining chocolate sauce. Sprinkle with nuts and, if you're feelin' fancy, pipe whipped cream rosettes around the top with an open star tip. Now you're ready to serve!

          Adapted from Bigger Bolder Frozen Desserts: Ice Cream, Gelato and More .

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