The mudslide is a famous vodka cocktail flavored with coffee and cream liqueurs, and it’s a fantastic treat when mixed up in a blender. In this frozen mudslide recipe, you’ll take that delicious base and blend it with ice cream and ice to create an indulgent boozy milkshake.
The frozen mudslide uses the same base spirits as the original recipe but blends them into a frozen delight. Behind this vodka-spiked drink, you get the tempting flavor of coffee and cream in a richer, more luscious form. Use your favorite brand of Irish cream and coffee liqueur (Kahlúa is a popular brand), or switch to another cream liqueur if you prefer.
The frozen mudslide is wonderful for hot afternoons, and it makes a satisfying ice cream dessert. The recipe makes one large milkshake, or you can split it to serve two or three. You can also play with flavor additions like peppermint candy or extract or turn this into a real adults-only soda shop treat with a bit of malt powder. No matter how you make it, the frozen mudslide is sure to be a hit!
“This just might be one of my top-ten favorite cocktails, not only because it’s chilly and delicious, but because it has some of my favorite ingredients: coffee liqueur, Irish cream liqueur, vodka, and of course, whipped cream, chocolate syrup, and ice cream. This frozen mudslide was dreamy and creamy at the same time.” —Diana Andrews
A Note From Our Recipe Tester
Ingredients
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Chocolate syrup, for garnish
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1 ounce vodka
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1 ounce coffee liqueur
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1 ounce Irish cream liqueur
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1 cup crushed ice
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1 cup vanilla ice cream
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Whipped cream, for garnish
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Grated chocolate, for garnish
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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Drizzle chocolate syrup inside a chilled hurricane glass. Place it in the freezer immediately to allow the chocolate to set up while you make the drink.
The Spruce Eats / Julia Hartbeck
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In a blender, pour the vodka, coffee liqueur, and Irish cream and blend quickly to mix.
The Spruce Eats / Julia Hartbeck
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Add the crushed ice and ice cream, then blend until smooth.
The Spruce Eats / Julia Hartbeck
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Pour the drink into the chocolate-laced glass.
The Spruce Eats / Julia Hartbeck
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Garnish with a small dollop of whipped cream and grated chocolate.
The Spruce Eats / Julia Hartbeck
Tips
- It’s best to pre-chill the glass in order to get well-defined streams of chocolate. Place the glass in the freezer for about 30 minutes, then hold the chocolate syrup bottle about six inches above the glass (over the sink to avoid a mess) while rotating the glass as the chocolate drips. Return the glass to the freezer right away to stop the chocolate from running.
- Use a microplane to grate chocolate for the garnish. Unsweetened baker’s chocolate is a great choice, though you can also grate pieces of your favorite chocolate bar.
Recipe Variations
- Instead of ice cream, use 1 to 2 ounces of milk along with the ice cubes.
- Make a chocolate mudslide by using chocolate ice cream. Or, have a little extra fun with homemade peanut butter whiskey-infused ice cream.
- For a bit more flavor, switch from vodka to whiskey.
- Give the frozen mudslide a minty twist by adding 1/2 tablespoon of chopped peppermint candy or 1/2 teaspoon peppermint extract to the blender. A 1/2 ounce of peppermint schnapps or créme de menthe are great alternatives (green créme de menthe will create a pale green shake).
- To create a richer spiked mudslide malt, add three tablespoons of malted milk powder to the blender.
How Strong Is a Frozen Mudslide
The ice and ice cream knock this frozen cocktail’s strength down considerably. When made with 80-proof vodka and the most common coffee and Irish cream liqueurs, it mixes up to an alcohol content of about 5 percent ABV (10 proof). That’s equivalent to the average beer, but this drink is far more delicious.
