No Churn Grasshopper Pie Ice Cream Recipe
A recipe that combines two of our favorite summer desserts, Grasshopper Pie and ice cream!
Servings: 4 servings
- 2 cup heavy cream
- 1 floz can condensed milk
- 3 tbsp creme de cocoa
- 1 cup marshmallow fluff
- 14 chocolate sandwich cookies, broken into pieces
In the bowl of a stand mixer, whip the cream, on medium speed, until stiff peaks form. Set aside.
In a separate large bowl, stir together the condensed milk with the creme de menthe and creme de cocoa until well combined. Mix in the cookie pieces, reserving a few for the top. Gently fold in the whipped cream, until mostly incorporated and then spread the mixture evenly in an 8” x 8” freezer-safe baking pan.
Lastly, spoon the marshmallow fluff in large dollops across the top of the cream mixture. Use a knife or spoon to gently swirl it into the rest of the mixture. Top with a few additional cookie pieces (Because you can never have enough right?!), cover with plastic wrap and pop into the freezer for at least 5 hours, but preferably overnight
Serve as is, or feel free to top the ice cream with extra cookie pieces, chocolate sprinkles or chocolate chips, a little fresh mint or even some whipped cream and hot fudge sauce.
Side note: If you’d prefer to make this without alcohol, simply skip the creme de cocoa, replace the creme de menthe with a few drops of peppermint extract (peppermint extract is very strong so add it according to your taste preferences but I recommend 1-1 ½ teaspoons) and, if you still want your ice cream to have the green color, don’t forget a few drops of green food coloring
Serving: 1g | Calories: 548kcal | Carbohydrates: 36g | Protein: 2g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 46mg | Potassium: 89mg | Sugar: 23g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 77mg