When I was growing up, mile-high mud pie was on almost every dessert menu. It was a favorite frozen indulgence of many friends and family members. But you’d be hard pressed to find a vegan version at your local restaurant. Which is why I think a good dairy-free mud pie recipe is essential! This chocolaty coffee dessert takes some time, because each layer is frozen, but it’s actually very easy to whip up.
Dairy-Free Mud Pie that’s Layered with Coffee and Chocolate
Many, many years ago, a reader named Kaitlyn Groene submitted a wonderful vegan mud pie recipe for a recipe contest that we were hosting. Unfortunately, some of the ingredients she used are no longer available. So we decide to make an all new dairy-free mud pie recipe. I also have options and answers to common FAQs.
What Dairy-Free Ice Cream Do You Recommend?
Because this is already a very sweet dairy-free mud pie, I like to use frozen dessert brands that aren’t over-the-top sweet, and come in simple flavors. My favorites are O’My Gelato and Mauna Loa Macadamia Milk Frozen Dessert. But you can fancy this dairy-free mud pie up with frozen dessert like Planet Oat Coffee Fudge Swirl, So Delicious Mocha Almond Fudge, or Nadamoo Caramel Cold Brew & Cookies. Or go with a homemade dairy-free coffee ice cream. We have recipes for Paleo Coffee Soft Serve, Kahlua Coffee Ice Cream, Mocha Ice Cream, and Coffee Cheesecake Ice Cream.
Which Brands make Truly Dairy-Free Whipped Topping?
As many of you know, some non-dairy whipped topping brands do contain milk. But varieties like So Delicious Cocowhip, Truwhip Vegan, and 365 Plant-Based Whipped Topping (Whole Foods). You can also make your own dairy-free coconut whipped cream. I would make a double batch if you want a thick layer, or a single batch if you just want it for decorating the top.
Can I Make this as a Pie Instead? Can I Use a Premade Crust?
Yes, and yes! You can layer this dairy-free mud pie in a store-bought Oreo cookie pie crust (yes, it’s dairy-free!) or press the crust into 9-inch pie pan. This will make a mile-high mud pie. If you want a normal-size pie, make two pies with this recipe. For two pies, you would need to double the crust recipe below (another 1 bag cookies and 1/2 cup buttery spread) or use two store-bought crusts.
Can I Halve this Recipe?
Yes! The filling perfectly makes one standard ice cream pie when halved. The crust actually fits one 9-inch pie pan, or you can just use one store-bought Oreo cookie crust. So the full crust, but just 1 pint ice cream, 2 tablespoons mini chocolate chips (or more, if desired), 12 cookies for the filling, 1/2 cup fudge sauce for the filling + more for topping, and 1/2 tub whipped topping or 1 batch dairy-free coconut whipped cream.
Special Diet Notes: Dairy-Free Mud Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, vegan, and vegetarian. Just be sure to choose the ingredients that suit your dietary needs.
For a soy-free, gluten-free, and dairy-free mud pie, use Enjoy Life chocolate crunchy cookies instead of the sandwich cookies. You’ll need 3 boxes. And be sure to choose the other ingredients to suit your dietary needs.
Dairy-Free Mud Pie
Author: Adapted from Allrecipes
Recipe type: Dessert
- 1 (19-ounce) bag chocolate sandwich cookies (like Oreo; use gluten-free, if needed), divided
- ¼ cup dairy-free buttery spread or shortening (like Spectrum), melted
- 2 pints dairy-free coffee ice cream OR 1 pint coffee + 1 pint chocolate (see post above)
- ¼ cup dairy-free mini chocolate chips (like Enjoy Life)
- 1 batch dairy-free hot fudge sauce
- 1 (8-ounce) container dairy-free whipped topping, thawed (see post above)
- Put 24 cookies (1/2 the bag) into your blender or food processor, and process into fine crumbs. Pour the cookie crumbs into a medium bowl. Add the butter alternative or shortening and stir until evenly coated.
- Firmly press the crumb mixture into the bottom of a 9-inch springform pan.
- Freeze the crust for 30 minutes.
- Place 1 pint of the ice cream in a bowl and let it soften for about 10 minutes.
- Stir the mini chocolate chips into the softened ice cream. Spread the coffee chip ice cream in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 1 hour.
- Put the remaining 24 cookies in your blender or food processer, and pulse until crushed. You want it to be a bit chunky. Reserve about ¼ cup of the crushed cookies (for topping), and place the remaining crushed cookies in a medium bowl. Add about 1 cup of the hot fudge sauce and stir to combine.
- Remove the pie from the freezer, and spread the cookie-fudge mixture over the ice cream. Cover with plastic wrap, and return to the freezer for 1 hour.
- Take the remaining coffee or chocolate ice cream pint out of the freezer and let is soften for about 10 minutes.
- Remove the pie from the freezer, and spread the softened ice cream over the cookie-fudge mixture. Cover with plastic wrap, and return to the freezer for 1 hour.
- Remove the pie from the freezer, and spread the top with the whipped topping. Garnish with the reserved cookie crumbs. Cover the pie with plastic wrap, and freeze for 2 hours or overnight.
- When serving, warm the hot fudge sauce just enough to liquefy.
- Remove the pie from the freezer and release the side.
- Run the blade of a large knife under hot water, and slice the pie. Drizzle each serving with about 1 tablespoon of the hot fudge sauce.
- Immediately cover any unserved pie with plastic wrap and store it in the freezer.
Serving size: 1 slice Calories: 355 Fat: 16.3g Saturated fat: 8g Carbohydrates: 51.3g Sugar: 34.2g Sodium: 195mg Fiber: 1.7g Protein: 2.3g
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