Chocolate Grasshopper Ice Cream Tart Recipes

CHOCOLATE GRASSHOPPER ICE CREAM TART

Chocolate Grasshopper Ice Cream Tart image

It's crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!

Provided by Claire Saffitz

Categories Bon Appétit Frozen Dessert Dessert Summer No-Cook Mint Chocolate Tart Ice Cream Pie

Yield Serves 8

Number Of Ingredients 12

Ingredients

3 tablespoons unsweetened cocoa powder
2 tablespoons malted milk powder, divided (optional)
1 (14.3-ounce) package Oreos, divided
3 tablespoons unsalted butter, melted
2 pints green mint chip ice cream
15 Andes crème de menthe thins or 8 After Eight mint chocolate thins
4 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon light corn syrup
Pinch of kosher salt
1/2 cup heavy cream
Special Equipment
A 9-inch springform pan

Steps:

Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two-thirds of Oreos in a food processor until coarsely ground with no large pieces remaining. With motor running, gradually add butter; process, scraping sides once, until mixture resembles wet sand (do not overprocess). Press mixture very firmly into bottom and 1 1/2" up sides of springform pan. Freeze until firm, 20-25 minutes.
Meanwhile, peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Break remaining Oreos into large pieces; fold into ice cream along with mints.
Scrape ice cream into crust; smooth top. Freeze until hard, at least 1 day.
Just before serving, place chocolate, corn syrup, salt, and remaining 1 Tbsp. malted milk powder (if using) in a medium bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let sit until chocolate is melted, about 5 minutes; whisk until smooth. Pour over tart and spread to edges. Freeze until ganache is firm to the touch, 10-15 minutes. Cut tart into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
Do Ahead
Tart (without ganache) can be made 1 week ahead. Once solid, wrap in plastic; keep frozen.

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