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Mississippi Mud Milkshakes

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 6


Mississippi Mud Milkshakes

  • 1 (18.3-ounce) box brownie mix
  • ¼ cup strong coffee
  • ½ gallon chocolate ice cream
  • ½ cup milk
  • sweetened whipped cream, for topping
  • grated chocolate, for garnish
  • hot fudge sauce (recipe follows)

Hot Fudge Sauce

  • 1 cup unsalted butter
  • 2 (12-ounce) bags semisweet chocolate chips
  • 2 (14-ounce) cans sweetened condensed milk
  • 3 cups light corn syrup
  • 2 teaspoons instant espresso powder


Mississippi Mud Milkshakes

Prepare brownies according to package directions, substituting water with coffee. Once cool, cut into pieces.

In the container of a blender, combine ice cream, milk, and 1 cup crumbled brownie; process until smooth.

Place a brownie in bottom of each glass. Pour milkshake into glasses; top with whipped cream, grated chocolate, and Hot Fudge Sauce. Serve immediately with additional brownies, if desired.

Hot Fudge Sauce

In a large saucepan, melt butter and chocolate over low heat, stirring frequently. Stir in all remaining ingredients. Cook over low heat, stirring frequently, for 30 minutes. Use immediately, or let cool, cover, and refrigerate for up to 2 months.