The grasshopper cocktail was reportedly created in 1918 at Tujague’s Restaurant. In these ice cream sandwiches, we replaced the traditional crème de menthe and crème de cacao with peppermint extract and bittersweet chocolate.
Grasshopper Ice Cream Sandwiches
Makes 7
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- No-Churn Grasshopper Ice Cream (recipe follows)
No-Churn Grasshopper Ice Cream
- 2 cups cold heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- ¼ cup finely chopped bittersweet chocolate
- ¼ teaspoon peppermint extract
- Green gel food coloring (optional)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, cocoa, baking soda, salt, and baking powder. Add flour mixture to butter mixture all at once, and beat at low speed just until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Cover with plastic wrap, and refrigerate for 25 minutes.
- Preheat oven to 350°. Line rimmed baking sheets with parchment paper.
- Using a 2-tablespoon spring-loaded scoop, scoop dough, and gently roll into balls. Place 2 inches apart on prepared pans.
- Bake until edges are set, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on a wire rack.
- Using a 2¾-inch cookie cutter, cut 7 portions of No-Churn Grasshopper Ice Cream. Place ice cream disks on flat side of half of cookies. Place remaining cookies, flat side down, on top of ice cream. Freeze ice cream sandwiches until ready to serve. To store longer, wrap sandwiches individually in plastic wrap, and freeze for up to 3 months.
No-Churn Grasshopper Ice Cream
- Loosely wrap a 13×9-inch rimmed baking sheet in plastic wrap, and place in freezer.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium speed until stiff peaks form, 5 to 7 minutes. Fold in sweetened condensed milk by hand until combined. Fold in chocolate, peppermint extract, and food coloring (if using) until combined. Spoon mixture into prepared pan. Wrap in plastic wrap, and freeze overnight or for up to 3 months.
Notes
KITCHEN TIP: A 3¼-inch round cutter can be used to form still-warm cookies into a more circular shape, if desired. Place cutter around 1 cookie; gently move cutter in a circular motion while making contact with edges of cookie until desired shape is reached. Repeat as needed.
