What we have here for you today is what everyone needs to end the perfect dinner. A dessert and cocktail all rolled into one. A boozy frozen concoction that is deliciously rich, cool, and satisfying.
One sip of this mudslide and you will discover just as I did, that no matter how hard you try to set it down and enjoy it at a normal pace, you will be completely powerless.
It could very well be attributed to the fact that there is Frangelico Hazelnut Liqueur and ice cream involved.
Regardless, you will no doubt find yourself as I did, setting the glass down on the table then immediately reaching back and picking it up for an additional sip. No matter how many times you attempt to set it down, your arm will mindlessly reach out and grab it, in an almost robotic-like fashion.
- 1 tablespoon nutella
- 1 teaspoon heavy cream
- 1 teaspoon frangelico
- ¼ cup heavy cream
- 1 teaspoon Frangelico hazelnut liqueur
- 2 ounces Frangelico hazelnut liqueur
- 1.5 ounces whipped cream vodka
- 1.5 coffee liqueur
- 1-2 cups ice, crushed
- ½ cup vanilla ice cream
- ½ cup coffee ice cream
- In a small cup or bowl stir nutella, heavy cream and Frangelico. Transfer to a small piping bag or sealable sandwich bag. Set aside.
- Place heavy cream and Frangelico into a small metal mixing bowl. Whisk cream with a handheld mixer fitted with the whisk attachment just until the cream reaches stiff peaks.
- Blend all mudslide ingredients in a blender until smooth.
- Place glass in the freezer for 5-10 minutes. Cut a small tip off the pastry or sandwich bag. Remove glass from freezer and pipe hazelnut drizzle into glass. Start from the bottom twirl glass and work your way up towards the rim for a spiral effect.
- Pour Frangelico mudslide into the prepared glass. Pipe or spoon some Frangelico whipped cream over the drink, pipe a little more hazelnut drizzle over the whipped cream and top with a sprinkling of chopped hazelnuts (if desired).
Disclosure: Although this post was sponsored by Frangelico and I was compensated for my work developing and photographing this recipe for them. You know if you’ve been reading my blog for a while, that I’ve been a huge fan of Frangelico for a long… long… time.