Grasshopper Ice Cream Sandwich Cake

Grasshopper Ice Cream Sandwich Cake takes about 45 minutes from beginning to end. For $1.12 per serving, you get a side dish that serves 8. One serving contains 627 calories, 6g of protein, and 31g of fat. If you have whipped cream, ice cream sandwiches, whipping cream, and a few other ingredients on hand, you can make it. 108 people have tried and liked this recipe. It is perfect for Summer. It is brought to you by Cookie Madness. Overall, this recipe earns an improvable spoonacular score of 7%. Try Grasshopper Ice Cream Sandwich, Grasshopper Ice Cream, and Grasshopper Ice Cream Pie for similar recipes.

Servings: 8

Preparation duration: 10 minutes

 

Ingredients:

2 tablespoons butter

1/3 cup Crème de Menthe (green type)

1/4 cup granulated sugar

12 Ice Cream Sandwiches, use a good brand

4 cups mini marshmallows

1/8 teaspoon vanilla extract

Topping 1 cup whipping cream whipped with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla or 2 cups of prepared whipped topping

1 1/2 cups whipping cream

Equipment:

plastic wrap

baking pan

bowl

aluminum foil

Cooking instruction summary:

Line the inside of an 8 inch square baking dish or pan with plastic wrap or nonstick foil. You could also use a 9 inch pan, but it will require more sandwiches.Cover bottom of the dish with ice cream sandwiches (4 whole, 2 cut in half) and put in the freezer.Melt the 2 tablespoons of butter in a large microwave-safe bowl. Add the sugar and marshmallows and heat mixture at 50% power, stirring every 30 seconds until mixture is melted and smooth. Stir in the Crème de Menthe and let the mixture cool to room temperature.Whip the 1 1/2 cups of cream. Fold the whipped cream into the mint mixture, then fold in the mint chips. Pour over the ice cream sandwiches, then add a second layer (6) of ice cream sandwiches.Bring plastic wrap up and around the ice cream cake to cover, then freeze for about 6 hours or until firm.Now it’s time to cover the cake with whipped cream. You can whip the 1 cup of cream and flavor it with sugar and vanilla OR for a lighter coating, just use light whipped topping. Cover the frozen cake in whipped cream and return to the freezer, covered loosely this time, until ready to serve. To serve, let sit for about 10 minutes to soften slightly, then cut into squares.

 

Step by step:


1. Line the inside of an 8 inch square baking dish or pan with plastic wrap or nonstick foil. You could also use a 9 inch pan, but it will require more sandwiches.Cover bottom of the dish with ice cream sandwiches (4 whole, 2 cut in half) and put in the freezer.Melt the 2 tablespoons of butter in a large microwave-safe bowl.

2. Add the sugar and marshmallows and heat mixture at 50% power, stirring every 30 seconds until mixture is melted and smooth. Stir in the Crème de Menthe and let the mixture cool to room temperature.Whip the 1 1/2 cups of cream. Fold the whipped cream into the mint mixture, then fold in the mint chips.

3. Pour over the ice cream sandwiches, then add a second layer (

4. of ice cream sandwiches.Bring plastic wrap up and around the ice cream cake to cover, then freeze for about 6 hours or until firm.Now it’s time to cover the cake with whipped cream. You can whip the 1 cup of cream and flavor it with sugar and vanilla OR for a lighter coating, just use light whipped topping. Cover the frozen cake in whipped cream and return to the freezer, covered loosely this time, until ready to serve. To serve, let sit for about 10 minutes to soften slightly, then cut into squares.


Nutrition Information:

Quickview
627k Calories
6g Protein
30g Total Fat
81g Carbs
0% Health Score
Limit These
Calories
627k
31%

Fat
30g
47%

  Saturated Fat
15g
97%

Carbohydrates
81g
27%

  Sugar
52g
58%

Cholesterol
96mg
32%

Sodium
208mg
9%

Alcohol
2g
16%

Get Enough Of These
Protein
6g
13%

Vitamin A
1057IU
21%

Calcium
122mg
12%

Magnesium
34mg
9%

Potassium
168mg
5%

Vitamin E
0.6mg
4%

Phosphorus
38mg
4%

Vitamin B2
0.06mg
3%

Vitamin D
0.39µg
3%

Copper
0.05mg
2%

Vitamin B12
0.11µg
2%

Vitamin K
1µg
2%

Iron
0.3mg
2%

Selenium
1µg
2%

Vitamin B5
0.14mg
1%

Zinc
0.15mg
1%

covered percent of daily need
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