Chocolate Grasshopper Ice Cream Tart Recipe Recipe

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.