After school, my eldest daughter usually asks me what surprise I have in store for her. Although I have a creative mind, I do not let it take flight that often. But this afternoon was an exception…Mississippi Mudslides is what I want!!!
I made her a quick yet scrumptious treat, Mississippi Mudslides (non-alcoholic version, of course)… Believe me: this Mississippi Mudslides drink-dessert is perfect for either children or adults– especially when you also have to prepare savory dishes, and time is at a premium. Its ingredients are often already right at hand in your pantry and refrigerator, it can be prepared quickly at the last minute, and no one will be disappointed!!! I guarantee it, and so does my daughter… we have tested it and personally approved! :):):)
Yes, it’s gluten-free!
If you are intolerant to dairy products, don’t worry, you can still can enjoy it– just use a soy-based ice cream and either a soy/rice milk or lactose-free milk.
If you are worried about your waistline — like me 🙂 — don’t be sad: just use a reduced-fat ice cream, fat-free milk, and a smaller cup. Employing these simple calorie-smart steps is the way not to deprive yourself of the good things in life… 🙂
Well, enjoy our Mississippi Mudslides! I certainly did… and the best part is that no guilty pleasure was involved!
Yield: About 4 cups
(Segment: From My Table To Yours)
2 pints (about 4 cups) chocolate ice cream**
1 cup milk**
1/2 cup bourbon, Kahlua, or Bailey’s Irish Cream (optional)
Garnishes: Large marshmallows, whipped cream, chocolate syrup, chopped toasted pecans, and chocolate shavings.
For a dairy-free version, use a soy-based ice cream, and either a soy/rice milk or lactose-free milk. Omit the whipped cream and chocolate shavings.
Blend the first 3 ingredients in a blender until smooth. Pour into cups, top with 3-5 large marshmallows, and brown them slightly with a torch. Garnish with whipped cream, chocolate syrup, sprinkled chopped pecans, and chocolate shavings. Enjoy!!!
Note: This Mississippi Mudslides recipe was adapted from the one in Southern Living Magazine – October 2012 edition.