Grasshopper ice cream pie is a delightful dessert that combines the flavors of mint and chocolate in a cool and creamy treat. It typically features a chocolate cookie crust filled with a layer of mint chocolate chip ice cream and topped with a layer of chocolate fudge sauce or ganache.
To make grasshopper ice cream pie, start by making a chocolate cookie crust. You can use store-bought chocolate cookies or make your own by crushing chocolate sandwich cookies and mixing them with melted butter.
Next, soften mint chocolate chip ice cream and spread it evenly over the cooled crust. Place the pie in the freezer to firm up.
You can make a simple ganache by heating heavy cream and pouring it over chopped chocolate. Return the pie to the freezer to set.
Serve slices of grasshopper ice cream pie garnished with whipped cream and chocolate shavings for an extra special touch.
It’s sure to be a hit with mint and chocolate lovers alike!
Ingredients:
- 25 chocolate mint sandwich cookies, separated
- 2 tablespoons white sugar
- 4 tablespoons unsalted butter, melted
- 1 container (48 ounces) Mint Chocolate Chip
- 1 container (8 ounces) frozen whipped topping, completely thawed
- 1 container (11.5 ounces) hot fudge sauce, separated
Instructions:
Lightly grease a 9-inch pie pan with cooking spray and set aside. In a food processor or blender, pulse 20 of the mint sandwich cookies (no need to separate cookie from filing) until you’ve got cookie crumbs. You should get around 1 cup cookie crumbs.
In a small bowl, combine the mint cookie crumbs, sugar, and butter. Press firmly into the bottom of the prepared pan. Place in the freezer for 10 minutes. Remove the ice cream to slightly soften for the last 5 minutes.
Smooth the ice cream evenly over the cookie crust and smooth the top evenly with the back of a large spoon or spatula.
Freeze for 20-30 minutes or until solid.
Remove from the freezer and smooth all but 3-4 tablespoons of the chocolate fudge sauce evenly over the ice cream. Loosely cover and return to freezer for at least one hour or until ready to serve.
Right before serving, smooth the whipped cream over the chocolate fudge layer (I only like to add the whipped cream to the slices that will get eaten same day otherwise the whipped cream tends to get icy if refrozen).
Coarsely chop the remaining 5 mint cookies and sprinkle over individual pieces. Drizzle the reserved 3-4 tablespoons hot fudge sauce over individual pieces.