You’re going to have to give me a break on this one. Yesterday, I read a Huffington Post article about the direction of some food blogs lately – leaving what could be a shining example of healthy homemade cooking – to a lot of semi-homemade bullshit. Pardon my French! I have to admit that I was a little embarrassed having this entry in my blog post line up – because frankly I was a bit embarrassed when I was purchasing knock-off Oreos and mint-chocolate chip ice cream at Harris Teeter last weekend. I excused myself because I was feeding my runner friends and was planning to give the leftovers to my other skinny friends with children. So, yes, this isn’t much of a local or homemade or healthy treat and I apologize in advance to you and all Huffington post readers and writers. I’ll live forever with guilt – for making, serving, gifting and eating this delicious frozen treat. Please forgive or just stop reading.
In actuality, this was an effort to celebrate several holidays last weekend – the 100th anniversary of the Girl Scouts (although I couldn’t find Thin Mints for the crust), Pi Day (3.14, ya’ll – except I did it in a springform pan because I thought that would make it look more homemade) and St. Pattys (it’s green!).
If you’re looking for an easy dessert during these hot early Spring days – this is for you. You’ll just have to endure the guilt along with me.
Frozen Grasshopper Pie
- 1 box Thin Mints or Oreos
- 3 tablespoons butter, melted
- 1/2 gallon mint chocolate chip ice cream, soft (or any other ice cream of your liking)
- 1 cup plus 2 tablespoons whipping cream
- 1 bag dark chocolate chips
In a food processor, pulse together cookies into crumbs. Add melted butter. Press into a spring-form pan covering the sides and creeping up the edges. This doesn’t have to be perfect. Add the entire 1/2 gallon ice cream on top – pressing into the crust until flat. Meanwhile, whip 1 cup of whipping cream. Smooth over the top. Cover with foil and freeze for a couple of hours or until completely frozen. Melt dark chocolate with remaining cream over a double boiler. Allow to cool while stirring. Pour over the whip cream layer and smooth with a large knife. Freeze again. Once set, cut with a large sharp knife. Then feel the guilt.