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Chocolate Grasshopper Ice Cream Tart

Rated 5.0 stars by 2 users

Author

Old Town Spice Shop

This Chocolate Grasshopper Ice Cream Tart is a decadent masterpiece that will tantalize your taste buds. Each bite is a symphony of flavors, textures, and coolness that will leave you craving more. Perfect for special occasions or a sweet treat anytime, this tart is a must-try for chocolate and mint lovers alike.

Image of Chocolate Grasshopper Ice Cream Tart

Ingredients

3 Tbsp. Royal Mahogany cocoa powder
2 Tbsp. malted milk powder, divided (optional)
14.3 - oz. package of Oreos, divided
3 Tbsp. unsalted butter, melted
2 pints green mint chip ice cream
15 Andes crème de menthe thins
4 ounces of bittersweet or semi-sweet chocolate, chopped
1 Tbsp. light corn syrup
pinch of kosher salt
½ cup heavy cream

Special equipment:

A 9-inch springform pan

Directions

Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two thirds of the 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 over process). Press mixture firmly into bottom and 1 ½” 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 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 bow. 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 tough, 10-15 minutes. To serve: Cut tart into wedges with a hot dry knife (run knife under hot water and wipe dry between slices).
- Tart without ganache can be made 1 week ahead. Once solid, wrap in plastic and keep frozen.

Chocolate Grasshopper Ice Cream Tart

Name: Chocolate Grasshopper Ice Cream Tart
Ingredients: 3 Tbsp. Royal Mahogany cocoa powder; 2 Tbsp. malted milk powder, divided (optional); 14.3 - oz. package of Oreos, divided; 3 Tbsp. unsalted butter, melted; 2 pints green mint chip ice cream; 15 Andes crème de menthe thins; 4 ounces of bittersweet or semi-sweet chocolate, chopped; 1 Tbsp. light corn syrup; pinch of kosher salt; ½ cup heavy cream; A 9-inch springform pan

September 10, 2024

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Chocolate Grasshopper Ice Cream Tart

Category

Author

Ingredients

Special equipment:

Directions

Chocolate Grasshopper Ice Cream Tart

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Chocolate Grasshopper Ice Cream Tart

Category

Author

Ingredients

Special equipment:

Directions

Chocolate Grasshopper Ice Cream Tart

From the blog

Ultimate Dark Cocoa Brownies with Himalayan Pink Salt

Evermore Chai Iced Sugar Cookies

Coconut Coffee Adobo Bacon Jam

Ultimate Dark Cocoa Brownies with Himalayan Pink Salt

Evermore Chai Iced Sugar Cookies

Coconut Coffee Adobo Bacon Jam

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