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Recipes

Grasshopper Ice Cream Cake

Ice cream cakes are a welcome summer treat, but more often than not they come from a store and are more disappointment than showstopper. We wanted a homemade ice cream cake that looked as good as it tasted. Here’s what we discovered:

Test Kitchen Discoveries

When stirring the cookie crumbs into the butter, the final mixture should resemble wet sand.
To make it easier to assemble the cake, you should take the ice cream out of the freezer a few minutes before you begin.
To achieve uniform layers, we found it was necessary to freeze the cake for a few hours between layers.

Grasshopper Ice Cream Cake

Serves 12

32	Nabisco Famous Chocolate Wafers , crushed to fine crumbs (about 2 cups)
3	tablespoon unsalted butter , melted
1	quart ice cream , green mint chocolate chip
1	quart chocolate ice cream
2	cups lightly sweetened whipped cream
10	Andes chocolate mints , shaved with vegetable peeler

For the crust: Stir cookie crumbs and butter in medium bowl until crumbs resemble wet sand. Press into bottom of 9-inch springform pan and refrigerate until set, about 30 minutes.

For the ice cream: Scoop mint ice cream into large bowl and mash with wooden spoon until softened. Spread over prepared crust and smooth top. Cover with plastic wrap and freeze until firm, at least 3 hours. Scoop choco- late ice cream into medium bowl and mash with wooden spoon until softened. Spread over mint ice cream. Re-cover with plastic wrap and freeze until firm, at least 2 hours (or up to 1 week). When ready to serve, remove sides of pan. Spread whipped cream over top and sprinkle with candy shavings. Serve.