Sun Butter Cup Mud Pie

This Gluten Free Sun Butter Cup Mud Pie is the ultimate frozen dessert for chocolate lovers. A crisp homemade chocolate cookie crust is layered with creamy vanilla ice cream filled with chopped mini sun butter cups, then topped with a thin layer of dark chocolate and even more sun butter cups for the perfect crunch. Inspired by the classic Free2b Mud Pie, this gluten free frozen dessert is perfect for birthdays, summer gatherings, and any occasion that calls for an extra special treat.

Ingredients

Chocolate Cookie Crust

• ⅓ cup granulated sugar

• 1 cup white rice flour

• ⅓ cup dark cocoa powder

• ¼ teaspoon baking soda

• ¼ teaspoon kosher salt

• 4 ounces unsalted butter, softened

Crust Assembly

• 4 tablespoons unsalted butter, melted

Vanilla Ice Cream

• 1⅓ cups milk

• 1⅓ cups heavy cream

• ½ cup granulated sugar

• 2 tablespoons honey

• ¼ teaspoon xanthan gum

Mix In

• 1 bag (4.2 ounces) mini Free2b Sun Cups, chopped

Chocolate Topping

• 4 ounces dark chocolate, melted

• 12 large Free2b Sun Cups, chopped

Instructions

Make the Chocolate Cookie Crust

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In the bowl of a stand mixer, combine the sugar, white rice flour, cocoa powder, baking soda, salt, and softened butter until a crumbly dough forms.

3. Spread the dough evenly over the prepared baking sheet.

4. Bake for 10 minutes.

5. Remove from the oven and use a bench scraper or spatula to chop the dough into small pieces.

6. Return the pan to the oven and repeat this process every 10 minutes for a total of 40 minutes, chopping the dough after each baking interval until the crumbs are dry and crisp.

7. Allow the cookie crumbs to cool completely.

8. Transfer the cooled crumbs to a food processor and pulse into fine crumbs.

9. Mix the crumbs with the melted butter until evenly coated.

10. Press firmly into the bottom of a 10 inch springform or cheesecake pan.

11. Bake the crust for 15 minutes, then cool completely.

Make the Ice Cream

1. In a small bowl, whisk together the granulated sugar and xanthan gum.

2. In a saucepan, gently heat the milk and heavy cream until warm but not boiling.

3. Whisk the sugar mixture into the warm dairy mixture until completely dissolved.

4. Stir in the honey.

5. Chill the mixture completely in the refrigerator.

6. Churn in an ice cream maker according to the manufacturer's instructions.

7. Fold in the chopped mini Free2b Sun Cups.

Assemble the Mud Pie

1. Spread the finished ice cream evenly over the cooled crust.

2. Press a piece of plastic wrap directly onto the surface of the ice cream.

3. Freeze for at least 24 hours.

4. Remove the pie from the springform pan.

5. Spread the melted dark chocolate evenly over the frozen ice cream.

6. Immediately sprinkle the chopped Free2b Sun Cups over the chocolate before it hardens.

7. Return to the freezer for 10 to 15 minutes to set the chocolate.

8. Slice with a warm knife and serve immediately.