This no bake Grasshopper Ice Cream Tart with decadent chocolate and cooling mint are a knockout flavor duo in this Oreo crusted treat.

14.3 ounces Oreos
3/4 cup butter melted
2 cups dark chocolate chips
3/4 cup whipping cream
1.75 quarts mint chocolate chip ice cream
12 ounces whipped topping such as Cool Whip
Mint cookies for garnish
chocolate curls for garnish

In the bowl of a food processor, add Oreos. Process cookies on high speed until they are evenly sized crumbs, approximately one minute. Add butter to a small saucepan. Over low heat, melt butter. Remove blade from food processor bowl and pour in butter. Stir together Oreo crumbs and butter until combined and no liquid remains. Press Oreo crumb mixture into an even layer in the bottom and up sides of a 9″ tart pan with removable bottom.  Place in freezer for 15 minutes.

In a microwave safe bowl, add dark chocolate chips and whipping cream.

Microwave on HIGH for 1 minute and 10 seconds. Whisk together until completely combined. Store any unused ganache in refrigerator. Spread approximately 1 cup of ganache into an even layer in center and up sides of crust.

Place in freezer for 10 minutes. Meanwhile, allow ice cream to soften at room temperature while ganache sets. Spoon softened ice cream into center of tart crust over ganache and spread into an even layer.  Cover tightly with plastic wrap and freeze for at least two hours or as long as overnight. Prior to serving, top tart with ganache and whipped topping. Garnish top of tart with mint cookies and chocolate curls if desired.

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