Grasshopper Ice Cream
How to make easy Grasshopper Ice Cream. This homemade dessert recipe features mint chocolate ice cream with Oreo cookies and marshmallows.
Servings: 10
Calories: 298kcal
Equipment
- Ice cream maker
- measuring cups
- measuring spoons
- French knife
- whisk
- spatula
- Small Pot
Ingredients
- 2 cups Whipping Cream
- 1 cup Whole Milk
- 2/3 cup White Sugar
- 1/8 tsp Kosher Salt
- 0.5 tsp Mint Extract
- 2 oz Creme de Menthe
- 2 oz Creme de Cacao
- 6 drops Green Food Colouring
- 6 Egg Yolks
- 1 cup Oreos roughly chopped
- 1 cup Mini Marshmallows
Instructions
- In a small pot, simmer cream, milk, sugar, salt, creme de cacao and creme de menthe until sugar is dissolved, about 5 minutes. Remove pot from heat.
- In a separate bowl, whisk yolks and mint extract. Whisking constantly, slowly whisk 1/3 of the hot cream into the yolks, then, whisk the yolk mixture back into the pot with the cream. Add green food colouring and mix to combine.
- Return pot to medium-low heat and cook until mixture is thick enough to coat the back of a spoon. Pour into a freezer safe container.
- Cool mixture at room temperature. Cover with plastic wrap and chill for at least 4 hours or overnight.
- Churn cooled base in an ice cream machine according to manufacturer's directions.
- Scoop chilled ice cream into a large mixing bowl and add chopped oreo cookies and mini marshmallows. Use a wooden spoon or spatula to incorporate into the mint ice cream base.
- Serve Grasshopper Pie Ice Cream directly from the bowl as soft serve, or store in the freezer until ready to eat.
Nutrition
Calories: 298kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13.1g | Saturated Fat: 6.7g | Cholesterol: 155mg | Sodium: 146mg | Potassium: 101mg | Fiber: 0.5g | Sugar: 27.6g | Calcium: 62mg | Iron: 1mg
