Grasshoppericecreampie Recipes

EASY GRASSHOPPER ICE CREAM PIE

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.

GRASSHOPPER ICE CREAM PIE RECIPE

Steps:

• For the Crust: In a food processor, blitz cookies until they are fully crumbled. Drizzle in melted butter and cream and add salt. Pulse to combine. (Alternatively, place cookies in a large zip-top bag and crush with a rolling pin. Transfer crumbs to a mixing bowl and combine with butter, cream, and salt.) Transfer crumb mixture to a deep-dish 9-inch pie plate. Using your hands or the back of a measuring cup, press crumbs evenly along walls and bottom of pie plate. Set aside.
• For the Filling: Fill a medium saucepot with at least 1 1/2 inches water and bring to a simmer. In the bowl of a stand mixer, whisk together eggs, sugar, Fernet Branca, and salt. Place bowl over pot of simmering water. Stirring constantly with a flexible rubber spatula, heat egg mixture until it reaches 165°F (74°C), about 10 minutes.
• Remove bowl from heat and place on stand mixer with whip attachment. Whip egg mixture on high until it becomes thick and pale and doubles in volume, about 10 minutes. Reduce speed to low and add peppermint extract and food coloring (if using). Mix to combine and transfer egg mixture to a wide bowl.
• In stand mixer bowl (no need to wash it), whip cream until it reaches soft peaks. Gently fold whipped cream into egg mixture. Using a fork, drizzle streaks of melted chocolate over the entire surface of the mint mousse. Set bowl of mousse in refrigerator until chocolate hardens, about 5 minutes. Using a flexible rubber spatula, crack chocolate streaks into 1-inch pieces and fold into mousse. Repeat the chocolate-drizzling and folding procedure until no more chocolate remains. Pour mint mousse into prepared cookie crust and freeze for at least 6 hours, and preferably overnight.
• For the Fudge Topping: Line a rimmed baking sheet with a Silpat or well-greased piece of aluminum foil. In a 1-quart saucepot, combine sugar with 1/4 cup water. Cover and bring to a simmer over medium heat, about 4 minutes. Remove lid and cook sugar syrup until it becomes a deep golden brown. Remove from heat. Add cocoa nibs and stir to combine. Carefully pour caramel onto lined baking sheet and allow to fully set and cool, about 1 hour.
• With a rolling pin, crack caramel into 2- to 3-inch pieces. Transfer pieces to a food processor and pulse until caramel is mostly finely ground. Add molasses, oil, salt, and vanilla and process until combined. With food processor running, slowly drizzle in chilled cream, stopping to scrape down bowl's sides if needed. Transfer mixture to a piping bag fitted with a plain #17 tip and chill for at least 1 hour before piping.
• To Finish: Remove pie from freezer and garnish the top with fudge in a crisscross pattern. Fill a piping bag fitted with a #32 open star tip with whipped cream and pipe along the border. Drizzle the edges with melted chocolate, if desired. Using a knife dipped in hot water, cut pie into 8 to 12 slices and serve with extra fudge on the side.

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 ICEBOX PIE

Steps:

• Place the chocolate wafer cookies in a food processor along with the salt; process until the cookies are the texture of smooth sand. Transfer the cookie crumbs to a bowl and set aside.
• Melt the chocolate chips in the top of a double boiler or in a microwave. Whisk in the coconut oil and 1 tablespoon of the crème de menthe until smooth.
• Stir 2/3 cup of the chocolate mixture into the cookie crumbs until combined. Press the crumbs evenly into the bottom and up the sides of a 10-inch pie dish. Use the bottom of a measuring cup to tightly pack the crumbs to form the crust. Freeze for 10 minutes to set the crust.
• With a small offset spatula, spread the remaining chocolate mixture over the base of the crust and 1/2 inch up the sides. Freeze for another 10 minutes to set the chocolate.
• In the bowl of a stand mixer fitted with the whisk attachment, whip together the heavy cream, confectioners' sugar and the remaining 1/4 cup crème de menthe on high speed until stiff peaks form. Spoon the whipped filling onto the pie. Freeze for at least 4 hours or overnight to set completely. Remove from the freezer twenty minutes before serving.
• When ready to serve, drizzle the pie with chocolate syrup and garnish with mint leaves.

GRASSHOPPER ICE CREAM PIE

Steps:

• Combine marshmallows and milk in top of double boiler; bring water to a boil. reduce heat to low, cook until marshmallows melt; stirring frequently. remove from heat; cool, stirring occasionally. Add creme de menthe and creme de cacao; fold in whipped cream.Spread ice cream evenly in crust and pur marshmallow mixture over ice cream. Freeze at least 6 hours. Garnish with whipped cream.

ICE CREAM GRASSHOPPER PIE

Steps:

• Beat together ice cream, sherbet, creme de menthe and cream de cacao.
• Fold in whip cream.
• Freeze mixture until it mounds when dropped and holds its shape.
• CRUST: Combine cookie crumbs and butter.
• Press over bottom and sides of a deep dish pie pan; Chill.
• Then spoon filling into pie shell and freeze 3 hours, or until completely frozen.