CHOCOLATE ICE CREAM & GRASSHOPPER MINT CHEESECAKE FANTASY

Ingredients:

2 (10 oz.) packages Grasshopper Mint Cookies (put through the food processor)

2/3 cup butter, melted

1 (8 oz.) package cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1 teaspoon mint (not peppermint) extract

1 teaspoon chocolate extract, optional

Green food coloring (add drops as desired) – optional

2 cups heavy cream, whipped

3 quarts (two 1 ½ quart containers) chocolate ice cream , somewhat softened

Andes Mints, crushed (for garnish)

Directions:

Line two 9-inch round cake or springform pans with parchment paper or foil.

Combine grasshopper mint cookie crumbs and melted butter in large bowl.

Place half of the mixture in each springform pan.  

Press crumbs firmly onto the bottom and part way up the sides of the pans.  Chill crust for 5 – 10 minutes in the freezer.  Remove from freezer. Beat the ice cream with a mixer to help make it smoother and easier to work with.  Place 1 ½ quarts chocolate ice cream over the crust in each pan.

No mixer used to smooth ice cream

A mixer was used to smooth ice cream

Return to the freezer.  Meanwhile, begin the grasshopper mint cheesecake layer.  Add the cream cheese and sweetened condensed milk into a large mixing bowl.  

Beat until smooth.  Stir in mint extract and chocolate extract.  Mix in green food coloring, optional.  

Fold whipped cream into cheese mixture. 

Pour half of the cheesecake  filling into each pan. 

Garnish with crushed Andes Mints.  

Gently press the Andes Mint crumbles into each cheesecake.  Cover (I use those shower cap looking plastic covers); freeze 12 hours or until firm.  Serve with fudge topping and chocolate whipping cream (see recipe), if desired.