2 (10 oz. packages) grasshopper mint cookies, crushed
½ cup butter
1 (1.75 quart)container Mint Chip Ice Cream
1 (1.75 quart) container Chocolate Ice Cream
1 (1.75 quart) container Peppermint Ice Cream (vanilla ice cream with crushed Andes Mint and a ½ teaspoon peppermint extract)
Crushed Andes Mints, Fresh Mint Sprigs , whipping cream, chocolate syrup
Crush the grasshopper mint cookies (I used a food processor) . Pour the Grasshopper Cookie crumbs into a 12” springform pan. Melt butter. Mix butter into the crumbs and press down with a fork. Place in the freezer for about 5 minutes. Meanwhile, let the Mint Chip ice cream soften. Using a mixer, soften the mint chip ice cream so it is spreadable. Spread mint chip ice cream evenly over the crust. Place in the freezer for about 10 minutes as you let the chocolate ice cream soften. Using a blender, soften the chocolate ice cream. Remove the pie from the freezer and spread the chocolate layer evenly over the mint chip layer. Return to the freezer for about 10 minutes while the peppermint ice cream softens. Soften the peppermint ice cream by using the mixer. Remove the pie from the freezer and spread the peppermint ice cream evenly over the chocolate ice cream. Sprinkle crushed Andes Mints over the top and gently press into the ice cream. Let freeze overnight.
Put a fresh mint sprig in the middle and spread chocolate syrup over each slice. Top with whipping cream.
|Mixing Mint Chip|
|Spreading Mint Chip|
|Mint Chip Layer|
|Mixing Chocolate Ice Cream|
|Mixing Peppermint Layer|
|Spreading Peppermint Layer|
|Andes Mints, Ready to Freeze|