Chocolate Grasshopper Ice Cream Tart

Chocolate Grasshopper Ice Cream Tart

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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!


  • 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

Recipe Preparation

  • 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 1½" 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.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 620 Fat (g) 36 Saturated Fat (g) 20 Cholesterol (mg) 70 Carbohydrates (g) 70 Dietary Fiber (g) 3 Total Sugars (g) 50 Protein (g) 7 Sodium (mg) 340Reviews Section

Frozen Jose Mier Grasshopper Tart

Frozen Jose Mier tries to find the most interesting recipes for frozen desserts that you can try at home. This is one that I’ve always loved but for whatever reason I haven’t made in years. I’m talking about grasshopper pie. In this case, the recipe I found on Epicurious.com is called a chocolate-grasshopper-ice-cream-tart. Names notwithstanding these delicious treats are green and minty thanks to crème de menthe.

jose mier frozen grasshopper tart

I remember my mom making this when I was a kid. I remember the first time thinking that it really was made from real grasshoppers. After tasting it the first time, however, I fell in love with this minty, chocolatey treat.The grasshopper pie–or tart—can be made frozen or not frozen. However, since this is a website dedicated to frozen desserts, the recipe I’m including this for the frozen version. There are many variations on the grasshopper pie and many recipes available online. The first one is from Epicurious.com and the crème de menthe in this recipe comes from those famous and much loved Andes mints.There are a ton of other recipes available but I’m also including one from the tasteofhome.com website.

As with any other famous dish, There are bound to be many videos available on YouTube and the grasshopper pie is no exception so I’m including one here as well. Take your pick and give it a try. I think you and any guests you have will be delighted by grasshopper pie.

For a unique new way of serving watermelon, start by pureeing the flesh right inside the rind with an immersion blender. Take some of that juice and mix it with creamy condensed milk and whipped cream, then freeze it solid in the hollow watermelon shell. When you slice it, you'll have watermelon ice cream where the fruit used to be for a surprise no one will expect.

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This is a dessert to remember: chocolaty cookie crust, creamy mascarpone filling, and a glistening cranberry topping.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


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Making the ice cream pies

Measure out 2 cups of ice cream. Let it sit at room temp while preparing the crust. Softened ice cream is easier to mix with the heavy whipping cream.

  1. Prepare the pan. Line 12 muffin tins with cupcake liners and set aside.
  2. Make the crust.Reserve about 1 tbsp. or crushed Oreo’s to sprinkle on the ice cream pies once they are done. Stir the rest of the crushed Oreos and melted butter. Press the crust into the lined muffin tins. Set aside.
  3. Make the grasshopper pies. Whisk heavy whipping cream until stiff peaks form. Stir in the softened ice cream. Evenly spoon the filling into prepared muffin tins with crust. Freeze until firm. About 4-5 hours. Before serving, sprinkle with reserved Oreo crumbs and drizzle with chocolate or fudge sauce.

Other recipes you may like

If you made this recipe, I would love to hear from you! Rate and comment below. I would also love to see your creation. Share your photo by tagging tasty_treat_pantry on Instagram.

How to Make Grasshopper Ice Cream Pie

Grasshopper Ice Cream Pie comes together in minutes with only a handful of ingredients.

  • I used a store bought cookie crust but you can certainly make your own.
  • Fill the cookie crust with your favorite mint ice cream. Now not all mint ice creams are created equal and some are white. Be sure and pick a green colored ice cream if you are using this for St. Patrick’s Day.

  • Cover the top with a nice layer of Cool Whip and then drizzle with store bought hot fudge sauce because I was into quick and easy. Of course, you can make your own and this is one of my favorite hot fudge recipes! Drizzle the heck out of it! The more chocolate drizzle the better!

Then you know what to do! Enjoy it and if you feel like sharing, that would be nice too.

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

The Best Recipes to Get Your Chocolate Fix

Hubba, hubba.

Swiss and German folks eat just a ton of it. In Puebla, Mexico, a dash of it goes into mole poblano, the famously nuanced, silky sauce. The Japanese love esoteric versions of it, like oddball flavors of Pocky and Kit Kats.

We’re talking about chocolate, of course, and we’ve got it every which way you require it. Purchase our versions, from chocolate cake to hot chocolate to gorgeous hat boxes full of chocolate. Or make your own. We’ve got cold and hot, whipped and dense, fudgy and ethereal recipes. There’s a chocolate for you—even, haters begone—the ivory-hued version! With World Chocolate Day upon us, here are a few of our favorite ways to treat ourselves.

There must be cake. Chocolate cake, a towering one, brimming with chocolate. This beauty contains two types of chocolate: cocoa and chips, one for the batter and one for the creamy ganache you slather on top. It’s a triple-decker, all the better to bring it to a party or present to a loved one. A hit of espresso makes it ideal for adults leave out the pep for a kids’ birthday party!

Need a cake but want it to be ready in less than an hour, soup to nuts? You want brownie cake. No one will mind that you’re “cheating,” and you can dollop on ice cream while it’s still warm (unlike traditional cake!) Whipped cream and seasonal berries are two other smart ways to dress up this surefire hit.

For the person who always chooses salty or savory over sweet, but whose family is bananas for chocolate, consider this. Olive oil and chocolate are happy bedfellows in a mousse that’s as silky as you can imagine. (There’s still a splash of cream on top, so don’t fret.) The mousse itself, though, has loft and the most delicate bouquet of olive.

Nothing wrong with plain chocolate cookies, but when there’s a flurry of confectioners’ sugar involved, sign us up. Cookbook author Gaby Dalkin is the genius mind behind these beauties. They’re a snap to make, they make wonderful hostess and host gifts, and they look gorgeous.

It doesn’t have to be cake, ice cream, cookies or brownies. Chocolate can also look elegant in a tart, as in this one. That’s a knockout chocolate ganache filling you’re looking at, and it’s as lovely with pomegranates and hazelnuts as it is with pistachios, if those happen to be in season. Just don’t skip that whipped crème fraîche and heavy cream on top. A tart this luxe and dense needs that cloud of lightness.

Like meringues OK enough, but always felt like there should be more oomph there? You’re not alone. This recipe contains only five ingredients, but three are chocolate. The result is a chewy meringue with so much oomph you won’t be able to stop eating at one. Or two. Or three. Sorry. (Not sorry.)

Banana. Cherries. Mint. Chocolate is happy to be a bit player sometimes, it’s worth remembering, and it pairs beautifully with all sorts of other flavors. This ice cream recipe is a bright, gentle midsummer daydream. Scoop it between chocolate wafer cookies or spoon it out as a treat between meals. It’s summer you do you!

Don’t forget about the allure of white chocolate. Delicate and buttery, it’s a delight in this grasshopper pie, where it mingles with crème de menthe, plenty of heavy cream and “real” chocolate wafer cookies. It’s as pretty as a picture, but it’s also adults-only, so save this for the evening events when you want to impress.

But really, when doesn’t chocolate impress? Get hungry right here.

Healthy avocado makes a delicious natural green mint layer this keto flourless chocolate grasshopper cake topped with sugar-free ganache.


Keto Flourless Chocolate Cake

  • 4 oz unsweetened chocolate, chopped
  • 1/2 cup butter
  • 3/4 cup powdered sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 eggs, beaten
  • 3/4 cup organic cocoa powder

Grasshopper Mint Filling

  • 2 tsp grass-fed gelatin
  • 3 tbsp water
  • 4 oz cream cheese
  • 1 large avocado
  • 1 cup heavy cream
  • 1/2 cup powdered sweetener
  • 2 tsp mint extract

Keto Chocolate Ganache


Keto Flourless Chocolate Cake

  1. Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch springform pan with butter. Cut out a piece of parchment paper to fit the bottom of the pan. Place it in the bottom of the pan and butter it as well. Set aside.
  2. To make the cake, put the chocolate and butter in a small saucepan and heat until the butter is melted and the unsweetened chocolate begins to melt. Turn off the heat and stir until the chocolate is melted and the mixture is smooth.
  3. Add the sweetener, salt, and vanilla extract and stir to combine.
  4. Crack the eggs into a new bowl and beat with a whisk. Then pour them into the chocolate mixture and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix.
  5. Pour the batter into the prepared pan and bake the cake for 20 minutes or until the cake has a thin crust on the top.

Grasshopper Mint Filling

  1. While the cake is cooling, make the grasshopper mint filling. In a small bowl, combine water and gelatin and set it aside to bloom for 8-10 minutes.
  2. In a small saucepan, bring heavy cream to a simmer then pour it into a high-speed blender (or bowl of a stand mixer). Add in the sweetener, cream cheese, and avocado and blend on high for 35-40 seconds.
  3. Use a spatula to add in the bloomed gelatin and measure in the mint extract. Blend on high again to melt and incorporate the gelatin.
  4. Spread the mixture on top of the cooled cake, cover, and place it in the refrigerate to set.

Keto Chocolate Ganache

  1. Place the sugar-free chocolate chips in a glass or metal bowl. Set aside.
  2. In a small saucepan, bring the cream to a bare simmer. Immediately pour it over the chocolate chips. Let it stand for 2 minutes, then stir until the chocolate is melted and the mixture is smooth.
  3. Pour the ganache over the mint layer and smooth the top. Top with more sugar-free chocolate chips, shaved chocolate, or other decorations. Refrigerate for at least 2 hours before removing the springform and serving.


Nutrition Facts

Servings 16.0 Amount Per Serving Calories 259 Total Fat 26 g Saturated Fat 15 g Monounsaturated Fat 6 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 92 mg Sodium 54 mg Potassium 204 mg Total Carbohydrate 6 g Net Carbohydrate 1 g Dietary Fiber 5 g Sugars 0 g Protein 6 g

Nutrition Information:

This data was provided and calculated by Myfitnesspal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

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Watch the video: Τάρτα Λεμόνι Πραλίνα. Άκης Πετρετζίκης (August 2022).