GRASSHOPPER ICE CREAM SANDWICHES WITH HOT FUDGE SAUCE
This dessert combines mint and chocolate, cookies and ice cream, hot and cold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a 10-by-15-inch rimmed baking sheet; dust with flour, tapping out excess. Set aside. In a bowl, whisk together flour, cocoa, baking powder, and salt.
- Cream butter and sugar until smooth. Add eggs and vanilla; beat until light and fluffy. With mixer on low, gradually beat in flour mixture. Pat dough into a rectangle. Wrap in plastic; refrigerate 30 minutes.
- Roll out dough between wax paper into a 10-by-15-inch rectangle. Remove top paper; use the bottom to flip dough onto prepared sheet. Score into 20 squares with a paring knife. Pierce holes over squares.
- Bake until just firm, 8 to 10 minutes, rotating sheet halfway through. Cut into squares; let cool completely.
- Sandwich ice cream between 2 cookies. Wrap in plastic; freeze to set, 5 to 10 minutes. Serve plain, or place on plates, and drizzle with hot fudge.
GRASSHOPPER ICE CREAM COCKTAIL
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.
GRASSHOPPER FUDGE CAKE
Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
- Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
- Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
- Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 67 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 44 g, TransFat 0 g
HOT FUDGE ICE CREAM BAR DESSERT
This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer.
Provided by JONAR
Categories Desserts Frozen Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 5
Steps:
- Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
- Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.
Nutrition Facts : Calories 575.3 calories, Carbohydrate 70.7 g, Cholesterol 31.3 mg, Fat 28.1 g, Fiber 3.8 g, Protein 11.9 g, SaturatedFat 12.5 g, Sodium 257.4 mg, Sugar 47.1 g
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