Continuing our series on Spiked Desserts, we bring you the Grasshopper, a recipe out of Peg Couch’s book of alcoholic sweets. The treat is highlighted by vanilla ice cream given its green color by some green liquor and chocolate, and then served in chilled glasses. There are a few more steps, but all-in-all it’s not a terribly difficult dessert to make. It also sounds phenomenal:
In a blender, combine ice cream, whipped topping, crème de menthe, crème de cacao and triple sec.
Blend until smooth and thick. Pour into chilled glasses and sprinkle with cookie crumbs, if desired.
- 2 C. vanilla ice cream
- ¾ C. whipped topping, thawed
- 3 T. green crème de menthe
- 2 T. crème de cacao
- 1 T. triple sec
- 1 chocolate cookie, crushed, optional
Grasshopper Pops: In a blender, combine 4½ tablespoons green crème de menthe, 3½ tablespoons crème de cacao, 3 cups vanilla ice cream, 8 ice cubes and ¼ cup heavy whipping cream. Blend until smooth. Pour into molds and freeze overnight. To cover pops in chocolate, remove from molds; return to freezer for 30 minutes. Melt 1 cup chocolate candy wafers (or chocolate chips with 1 tablespoon shortening), stirring until smooth; let stand until cool but still liquid. Dip top half of pops in melted chocolate and quickly press tip into chocolate cookie crumbs, if desired. Return to freezer until serving time.