With summer temperatures rising, this smooth whipped cream and dark chocolate crust encased mint and chocolate ice cream cake from Cook's Country is the perfect cool treat.
When stirring the cookie crumbs into the butter for the crust of our Grasshopper Ice Cream Cake, we knew we were done when the final mixture resembled wet sand. Taking the ice cream out of the freezer a few minutes before we began to let it soften made it easier to assemble the cake. To achieve uniform layers, we needed to freeze the cake for a few hours between layers.
Grasshopper Ice Cream Cake
32 Nabisco Famous Chocolate Wafers, crushed to fine crumbs (about 2 cups)
3 tablespoon unsalted butter, melted
1 quart ice cream, green mint chocolate chip
1 quart chocolate ice cream
2 cups lightly sweetened whipped cream
10 Andes chocolate mints, shaved with vegetable peeler
1. FOR THE CRUST: Stir cookie crumbs and butter in medium bowl until crumbs resemble wet sand. Press into bottom of 9-inch springform pan and refrigerate until set, about 30 minutes.
2. FOR THE ICE CREAM: Scoop mint ice cream into large bowl and mash with wooden spoon until softened. Spread over prepared crust and smooth top. Cover with plastic wrap and freeze until firm, at least 3 hours. Scoop chocolate ice cream into medium bowl and mash with wooden spoon until softened. Spread over mint ice cream. Re-cover with plastic wrap and freeze until firm, at least 2 hours (or up to 1 week). When ready to serve, remove sides of pan. Spread whipped cream over top and sprinkle with candy shavings. Serve.
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