Mud Pie MoJoe Ice Cream - Cold Stone Copycat

By MJH

Ingredients

• 1/3 cup sliced or chopped almonds
• 1 cup strongly brewed coffee, cooled completely
• 14.5 oz can sweetened condensed milk
• 1 1/2 cups half 'n half
• 1/2 container whipped topping, thawed
• 5 Oreo cookies, chopped
• 1/3 cup hot fudge (chilled)
• 1/2 cup creamy peanut butter
• 1 tbsp powdered sugar

Details

Adapted from the frugalfoodiemam.com

Preparation

Step 1

To toast your almond slices or pieces, preheat your oven to 350 degrees.

Bake on a lined baking sheet for 5-10 minutes, checking often to make sure they do not burn.

Once toasted, set aside and allow the almonds to cool completely.

In a large bowl, beat together the sweetened condensed milk and the half 'n half until smooth and creamy (about 3-5 minutes).

Fold in the whipped topping. Now mix in the coffee and beat another 1-2 minutes.


Transfer the ice cream base to a freezer safe container and allow it to freeze at least 2 hours to set up a little before adding in the mix-ins.

While the base is freezing, beat together the peanut butter and powdered sugar in a small bowl. Then refrigerate it for at least 1 hour.

Once the ice cream base has set a bit, take it out of the freezer and fold in the chopped Oreos and almonds.

Take the peanut butter mixture out of the fridge and drop it in by the teaspoonfuls into the base.

Drizzle in the hot fudge and then gently stir. Do not over stir!

Place the lid back on the container and allow the ice cream to freeze for at least 8 hours or overnight.

To help the ice cream become a little more creamy, you can take it out of the freezer every 2 hours or so and give it a stir with a spatula.

**You could also make this is an ice cream maker- 45 minutes before you plan on churning the ice cream, make and refrigerate your peanut butter mixture.

Churn the prepared base according to the manufacturer's specifications. Once finished churning, transfer the ice cream base to a freezer safe container, and fold in the almonds, Oreos, hot fudge, and peanut butter mixture by the teaspoonfuls.

Freeze overnight.