St. John the Baptist Grasshopper Ice Cream Pie
- 33 chocolate sandwich cookies not double-stuffed, use either original or mint flavor, divided
- 4 Tablespoons butter melted
- 1 ½ quarts mint chip ice cream
- 1 cup cold heavy cream or heavy whipping cream
- 2 Tablespoons powdered sugar or granulated sugar
- 1 ½ Tablespoons crème de menthe or ½ teaspoon mint extract, or to taste
- 1 cup hot fudge sauce about 11oz
For the crust:
- Pulverize 25 of the sandwich cookies in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin or mallet until only fine crumbs remain.
- In a mixing bowl, combine the crumbs with the melted butter.
- Press the crumb mixture into a 9 inch pan (pie, springform, or square), using a glass or a measuring cup to tamp the crumbs into a firm layer on the bottom and up the sides. Freeze for 5 minutes or more.
For the ice cream:
- Soften the ice cream for 5 minutes, then scoop it into the prepared crust. I like it mounded up higher in the middle than at the edges, and smoothed.
- Warm the hot fudge sauce in the microwave until just pourable. Drizzle half the hot fudge sauce over the top of the ice cream. Replace the pan in the freezer.
For the whipped cream and toppings:
- Coarsely chop the remaining 8 cookies into approximately ½ inch pieces, and set aside.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and sugar on medium-high speed until medium peaks form, about 3-4 minutes. Add the crème de menthe or mint extract and mix by hand with a rubber spatula.
- Re-warm the hot fudge sauce if necessary. Spread the whipped cream over the ice cream, keeping the middle higher than the sides. Place the chopped cookies on top of the whipped cream, drizzle the remaining hot fudge sauce on top, and freeze until set, about an hour or overnight.