St. John the Baptist Grasshopper Ice Cream Pie

by | Jun 11, 2023 | June Recipes, Member Recipes | 0 comments

St. John the Baptist Grasshopper Ice Cream Pie

I think you guys already know where I stand on whether you should be eating actual locusts/grasshoppers for the nativity of St. John the Baptist. (Spoiler alert: I think you should.) But you might ALSO like to serve this fun ice cream version of a Grasshopper Pie.
Prep Time 30 minutes
Freeze Time 1 hour
Servings 10

Ingredients
  

  • 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

Instructions
 

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.

Notes

Cheater version: Use a store-bought chocolate cookie crust and a tub of frozen whipped topping to speed up the process.

0 Comments

Submit a Comment

Hi! I’m Kendra.

For twenty years now, I’ve been using food, prayer, and conversation based around the liturgical calendar to share the lives of the saints and the beautiful truths and traditions of our Catholic faith. My own ten children, our friends and neighbors, and people just like you have been on this journey with me.

If you’d like to learn more about what Catholics believe and why, and to be inspired by saints from every era all over the world, you’ve come to the right place. If you’re feeling overwhelmed with the prospect of how to teach your kids about the faith in a way that’s true, engaging, and lasts a lifetime, we can help!

Contact me at helpdesk@catholicallyear.com

This blog contains affiliate links and sponsored posts, for which I receive a commission. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.