Frugal Foodie Mama: Mud Pie MoJoe Ice Cream {My Cold Stone Copycat}

Thursday, June 27, 2013

Mud Pie MoJoe Ice Cream {My Cold Stone Copycat}

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We all have a Cold Stone Creamery favorite, right?  Whether it is one of their Signature creations or your own little combination, 9 times out of 10 we order the same one almost every single time.  Am I right?

My go-to Signature Creation is their Mud Pie Mojo.  I love the combination of the creamy coffee ice cream, the chunks of Oreos, the creamy peanut butter, and toasted almonds... Gets me every. single. time.

On a recent outing to go grab my favorite at my local Cold Stone, I was heartbroken.  The ONLY Cold Stone within an hour of me CLOSED.  It was no longer there!  
Somehow our local franchise went out of business. :(  
I went home pouting a bit, but decided I didn't need a stinking Cold Stone Creamery anyhow!  I could come up with my own Mud Pie Mojo version at home. ;)

And defiantly and much to my sweet tooth's satisfaction, I did!  It comes pretty darn close.  Not 100% to Cold Stone's creamy, sweet standards, but close enough to satisfy that craving I get for the original every now and again...

Mud Pie MoJo Ice Cream {My Cold Stone Copycat}

by Frugal Foodie Mama
Prep Time: 2 hours
Cook Time: 8 hours to overnight freezing

Ingredients (8 servings)
  • 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
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.
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I am not going to lie... I ate the entire container of this.  By myself.  I mean, not in one sitting but spread out over almost a week.  ;) 

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What is your favorite creation or combination from Cold Stone?

This recipe post is part of Virtual Ice Cream Social Week on the blog! :)

Be sure to check out my Tips & Tricks for Making Homemade Ice Creammy recipe for Put the Key Lime in the Coconut Ice Cream, Cooking on the Front Burner's guest recipe for Homemade Vanilla Ice Cream with Sprinklesand get entered below to win a Nostalgic Electrics Ice Cream Maker (the very same one I own!) and a copy of The Perfect Scoop!!

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Be sure to stop back here every day this week for a new homemade ice cream recipe! :)