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Chocolate Grasshopper Ice Cream Tart Recipe Recipe

Chocolate Grasshopper Ice Cream Tart Recipe
Source: Epicurious

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Ingredients

  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons malted milk powder, divided (optional)
  • 1 (14.3-ounce) package Oreos, divided
  • 3 tablespoons unsalted butter, melted
  • 2 pints green mint chip ice cream
  • 15 Andes crème de menthe thins or 8 After Eight mint chocolate thins
  • 4 ounces bittersweet or semisweet chocolate, chopped
  • 1 tablespoon light corn syrup
  • Pinch of kosher salt
  • 1/2 cup heavy cream
  • A 9-inch springform pan
PREP TIME
15m
COOK TIME
1h
TOTAL TIME
1h15m
YIELD
Serves 8

Instructions

Step 1 :

  • Pulse cocoa, 1 Tbsp. malted milk owder (if using), and two-thirds of 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 overprocess).
  • Press mixture very firmly into bottom and 1 1/2" 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 a 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 bowl.
  • 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 touch, 10–15 minutes.
  • Cut tart into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).

Do Ahead

Step 5 :

  • Tart (without ganache) can be made 1 week ahead.
  • Once solid, wrap in plastic; keep frozen.

Desserts

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A recipe from Epicurious

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