Chocolate Grasshopper Ice Cream Tart
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Time to read 2 min
Chocolate Grasshopper Ice Cream Tart Recipe
How to make Chocolate Grasshopper Ice Cream Tart Recipe
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.
Chocolate Grasshopper Ice Cream Tart
30–40 min
4-6
Dessert
United States
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
Step 1
- 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.
Step 2
- 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.
Step 3
- Scrape ice cream into crust; smooth top. Freeze until hard, at least 1 day.
Step 4
- 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).
Step 5
- Tart without ganache can be made 1 week ahead. Once solid, wrap in plastic and keep frozen.
Old Town Spice Shop Kitchen
At Old Town Spice Shop, our recipes aren’t just instructions—they are the result of a collaborative obsession with flavor. Our team is a diverse blend of BBQ competitors, artisanal makers, and dedicated foodies who believe that every meal deserves a little extra character. The Old Town Spice Shop Kitchen is where we come together to experiment, taste-test, and perfect the blends you bring into your home. From drafting the perfect dry rub for a weekend brisket to crafting unique botanical mixers for your next cocktail, our collective expertise is poured into every dish we share.
