The author of the design and entertaining guide, I Love California, shares a “tried-and-true” dessert inspired by his West Coast roots.
Nathan Turner’s Frozen Mud Pie
24 cream-filled chocolate sandwich cookies (such as Oreos)
¼ cup unsalted butter, melted
¼ tsp. kosher salt
2 qt. coffee ice cream, softened
1 cup heavy cream
¼ cup powdered sugar
2 tsp. instant espresso granules
1 tsp. vanilla extract
1 oz. bittersweet chocolate, grated
1. Process cookies in a food processor until finely ground, about 30 seconds. Transfer crumbs to a bowl, and add butter and salt; stir to combine. Press mixture evenly on bottom and up sides of a 9-inch deep-dish pie plate. Freeze 30 minutes.
2. Fill crust with softened ice cream, smoothing top with an offset spatula. Freeze pie until the ice cream is firm, about 30 minutes.
3. Meanwhile, beat heavy cream, powdered sugar, espresso granules and vanilla with an electric mixer on medium speed until stiff peaks form, about 5 minutes. Dollop whipped cream on ice-cream filling, and swirl all over top to cover. Sprinkle with chocolate, and freeze for at least 4 hours. Serve with more whipped cream if desired.
Active time: 20 minutes
Total time: 5 hours (includes freezing)
Food Hack! Is your ice cream rock-hard frozen? Place it in the bowl of a stand mixer fit with the paddle attachment, and beat on medium speed until soft and creamy.
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