Easy Grasshopper Ice Cream Pie Recipes

Steps:

• Place the chocolate wafer cookies in a food processor along with the salt; process until the cookies are the texture of smooth sand. Transfer the cookie crumbs to a bowl and set aside.
• Melt the chocolate chips in the top of a double boiler or in a microwave. Whisk in the coconut oil and 1 tablespoon of the crème de menthe until smooth.
• Stir 2/3 cup of the chocolate mixture into the cookie crumbs until combined. Press the crumbs evenly into the bottom and up the sides of a 10-inch pie dish. Use the bottom of a measuring cup to tightly pack the crumbs to form the crust. Freeze for 10 minutes to set the crust.
• With a small offset spatula, spread the remaining chocolate mixture over the base of the crust and 1/2 inch up the sides. Freeze for another 10 minutes to set the chocolate.
• In the bowl of a stand mixer fitted with the whisk attachment, whip together the heavy cream, confectioners' sugar and the remaining 1/4 cup crème de menthe on high speed until stiff peaks form. Spoon the whipped filling onto the pie. Freeze for at least 4 hours or overnight to set completely. Remove from the freezer twenty minutes before serving.
• When ready to serve, drizzle the pie with chocolate syrup and garnish with mint leaves.

Steps:

• Combine marshmallows and milk in top of double boiler; bring water to a boil. reduce heat to low, cook until marshmallows melt; stirring frequently. remove from heat; cool, stirring occasionally. Add creme de menthe and creme de cacao; fold in whipped cream.Spread ice cream evenly in crust and pur marshmallow mixture over ice cream. Freeze at least 6 hours. Garnish with whipped cream.

Steps:

• Drizzle chocolate syrup on bottom of each crust.
• Put 1/2 of the ice cream in each crust.
• Drizzle more chocolate syrup.
• Spread cool whip on and then drizzle more syrup.
• Crumble grasshopper cookies, or girl scout thin mint cookes on the top (just a few).
• Freeze, then serve.