WEEKDAYS 1e|12c|p

Grasshopper Ice Cream Cookie Cake

Clinton Kelly
|
Servings: 8 to 10
|
easy
|
2+ hr

Make this delicious ice cream cookie cake for a sweet after dinner treat!


  • Ingredients
  • step-by-step directions
Ingredients
Grasshopper Ice Cream Cookie Cake
  • 3 pints mint chocolate chip ice cream (softened)
  • 2 1/2 cups chocolate cookie sandwiches (crushed)
  • Mint Marshmallow Sauce
  • 1 cup marshmallow spread
  • 1 tablespoon heavy cream
  • 2 tablespoons green mint liquor
Directions
  • Prepare a loaf pan with parchment, allowing excess paper to overhang by 1-inch. Spread 1 pint of ice cream into an even layer. Evenly sprinkle 3/4 cup crushed cookies. Repeat two additional times ending with crushed cookies on top (there should be 6 layers total). Place in the freezer and allow to freeze for 2 hours or up to overnight.
  • For the Mint Marshmallow Sauce: heat a small saucepan over medium heat. Add the marshmallow spread, heavy cream, and mint liquor and stir until smooth. Allow to cool slightly.
  • To Serve: slice the ice cream loaf into 1/2-inch thick slices. Drizzle with mint marshmallow sauce.
  • Tip: use your favorite ice cream, cookies and candies and create your own ice cream cake!
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