Mud Slide Ice Cream Dream Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
• Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
• Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
• In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.

Steps:

• Preheat oven to 350 degrees (325 if using a dark non-stick pan).
• In a large bowl, mix cake mix, butter, and eggs with a spoon. Spread in the pan. Bake 20-25 minutes or until center is set. *The top will appear dry and cracked. Cool completely, 1 hour.
• Brush the 2 tablespoons coffee liqueur or coffee over the cake.
• Let the ice cream soften for 15 minutes. Spread the ice cream over the cake and freeze 3 hours or until firm.
• In a medium bowl, mix the frosting and the 2 tablespoons coffee liqueur or coffee. Spread over the ice cream. Cover and return to the freezer for 1 hour.

Steps:

• Heat oven to 350°F (or 325°F if using dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, mix cake mix, butter and eggs with spoon. Spread in pan. Bake 20 to 25 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour.
• Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
• In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

Steps:

• Combine ice, 1/4 cup chocolate syrup, heavy cream, vodka, coffee-flavored liqueur, brown sugar, vanilla extract, cinnamon, espresso powder, and salt in a blender; blend until smooth.
• Drizzle the inside of 4 glasses with 1 tablespoon chocolate syrup to make a decorative pattern; pour in mudslide to within 1 inch of the top.