Chocolate Grasshopper Ice Cream Tart Recipes

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GRASSHOPPER ICE CREAM COCKTAIL



Grasshopper Ice Cream Cocktail image

Provided by Sandra Lee

Categories     dessert

Time 5m

Yield 1 serving

Number Of Ingredients 4

1 shot green creme de menthe
1 shot white creme de cacao
2 scoops vanilla ice cream
Fresh mint sprig, for garnish

Steps:

  • Place creme de menthe, creme de cacao, and ice cream into a blender. Blend until thick and creamy.
  • Pour into a 12-ounce glass. Garnish with a sprig of mint.

CHOCOLATE GRASSHOPPER ICE CREAM TART



Chocolate Grasshopper Ice Cream Tart image

It's crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!

Provided by Claire Saffitz

Categories     Bon Appétit     Frozen Dessert     Dessert     Summer     No-Cook     Mint     Chocolate     Tart     Ice Cream     Pie

Yield Serves 8

Number Of Ingredients 12

3 tablespoons unsweetened cocoa powder
2 tablespoons malted milk powder, divided (optional)
1 (14.3-ounce) package Oreos, divided
3 tablespoons unsalted butter, melted
2 pints green mint chip ice cream
15 Andes crème de menthe thins or 8 After Eight mint chocolate thins
4 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon light corn syrup
Pinch of kosher salt
1/2 cup heavy cream
Special Equipment
A 9-inch springform pan

Steps:

  • Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two-thirds of Oreos in a food processor until coarsely ground with no large pieces remaining. With motor running, gradually add butter; process, scraping sides once, until mixture resembles wet sand (do not overprocess). Press mixture very firmly into bottom and 1 1/2" up sides of springform pan. Freeze until firm, 20-25 minutes.
  • Meanwhile, peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Break remaining Oreos into large pieces; fold into ice cream along with mints.
  • Scrape ice cream into crust; smooth top. Freeze until hard, at least 1 day.
  • Just before serving, place chocolate, corn syrup, salt, and remaining 1 Tbsp. malted milk powder (if using) in a medium bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let sit until chocolate is melted, about 5 minutes; whisk until smooth. Pour over tart and spread to edges. Freeze until ganache is firm to the touch, 10-15 minutes. Cut tart into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
  • Do Ahead
  • Tart (without ganache) can be made 1 week ahead. Once solid, wrap in plastic; keep frozen.

EASY GRASSHOPPER ICE CREAM PIE



Easy Grasshopper Ice Cream Pie image

This quick pie is such an ego booster. My family compliments me the entire time they're eating it. A big hit at work potlucks, the pie good to the last crumb. I promise you it'll 'hop' right off the plate! -Kim Murphy, Albia, Iowa

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

4 cups mint chocolate chip ice cream, softened
1 chocolate crumb crust (9 inches)
5 Oreo cookies, chopped
1/3 cup chocolate-covered peppermint candies
Chocolate hard-shell ice cream topping

Steps:

  • Spread ice cream into crust. Sprinkle with cookies and candies; drizzle with ice cream topping. Freeze until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts :

GRASSHOPPER DOME ICE CREAM CAKE



Grasshopper Dome Ice Cream Cake image

Our grown-up ice cream cake is baked in a heatproof bowl, then hollowed out and filled with mint-chocolate-chip ice cream -- and finished with a crisp, shiny chocolate shell.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h15m

Number Of Ingredients 16

1/2 cup safflower oil, plus more for bowl
1 1/2 cups unsweetened Dutch-process cocoa powder, plus more for bowl
3 cups unbleached all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
4 large eggs, room temperature
1 1/2 cups buttermilk
1 1/2 cups warm water
2 teaspoons pure vanilla extract
4 ounces semisweet chocolate, melted and cooled slightly
6 cups mint-chocolate-chip ice cream, softened in refrigerator until spreadable
9 ounces semisweet chocolate, chopped (about 1 2/3 cups)
1 stick unsalted butter, cut into tablespoons
3 tablespoons light corn syrup

Steps:

  • Cake:Preheat oven to 350 degrees. Brush bottom and sides of a large (approximately 10 inches in diameter and 5 inches deep) ovenproof glass, ceramic, or metal bowl with oil. Dust with cocoa, tapping out excess.
  • In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder, and salt until thoroughly combined, 30 seconds. Add oil, eggs, buttermilk, warm water, and vanilla; whisk until smooth, about 2 minutes. Transfer to prepared bowl.
  • Bake until set and a tester inserted in center comes out clean, 1 hour, 25 minutes to1 hour, 45 minutes. Transfer bowl to a wire rack; let cool 15 minutes. Turn cake out onto rack; let cool completely.
  • Cut a 1-inch-thick slice from bottom of cake with a serrated knife. Invert "bowl" of cake; using a metal spoon or your fingers, hollow out all but a 1-inch border of cake (reserve scraps for snacking). Brush hollowed-out cake bowl and cut side of cake bottom with melted chocolate. Refrigerate until chocolate is firm, about 20 minutes.
  • Spoon ice cream into cake bowl, pressing to pack it all in and smoothing top. Return bottom of cake to bowl (it will be on top at this point). Cover with plastic; freeze until ice cream is firm,at least 4 hours and up to 3 days.
  • Glaze:Unwrap cake and place, dome-side up, on a rimmed baking sheet lined with a wire rack. Place chocolate, butter, and corn syrup in a heatproof bowl set over (not in) a saucepan of simmering water. Stir occasionally until melted and smooth. Remove from heat and immediately pour over top center of cake, all at once. Shake baking sheet back and forth and tap it on a work surface a few times, if necessary, to ensure that glaze fully and evenly covers cake. Using two large, wide spatulas slipped underneath, transfer to a serving plate. Serve immediately, or freeze, uncovered, up to 1 day. Remove from freezer 10 to 15 minutes before serving. To serve, use a knife dipped in hot water, then wiped dry, to cut into wedges.

CHOCOLATE CREAM TART



Chocolate Cream Tart image

You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on episode 613 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 14

8 ounces chocolate wafers (35 wafers), broken into pieces
6 tablespoons unsalted butter, melted
4 tablespoons granulated sugar
Pinch of salt
2 1/2 cups milk
4 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
4 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
Pinch of coarse salt
1 teaspoon pure vanilla extract or bourbon
1 cup heavy cream, chilled
1/4 cup confectioners' sugar
Chocolate curls, for garnish

Steps:

  • Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
  • Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
  • Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
  • Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.

MAKEOVER FROZEN GRASSHOPPER TORTE



Makeover Frozen Grasshopper Torte image

Who doesn't love the frosty, refreshing combo of mint and chocolate? Even better when it comes in the form of an awesome ice cream dessert! This Taste of Home Test Kitchen makeover is just as good as the original. The crunch of the chocolate crust and creamy mint filling make a great pair. Although softer-set than the original, this dessert won't stick around long enough to melt!

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 8

2 cups chocolate wafer crumbs
3 tablespoons butter, melted
1 pint reduced-fat vanilla ice cream, softened
1 jar (7 ounces) marshmallow creme
1/4 cup fat-free milk
1/2 teaspoon peppermint extract
3 to 4 drops food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a small bowl, combine wafer crumbs and butter. Set aside 2 tablespoons for garnish; press remaining crumb mixture onto the bottom of a 9-in. springform pan. Chill for 30 minutes. Spread ice cream over crust; freeze., Meanwhile, in a small bowl, combine marshmallow creme and milk; stir until well blended. Add extract and food coloring if desired. Fold in whipped topping. Spoon over ice cream and sprinkle with reserved crumbs. Freeze until firm.

Nutrition Facts : Calories 189 calories, Fat 7g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 120mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

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