Frozen Grasshopper Pie
This delicious dessert is super easy to make and even easier to eat in one sitting. We know you will love it, everyone does!
This recipe appears in The Weekend Table and is an absolute family fave. I thought that as you are joining The Whole Scoop ice cream course, you deserved this treat more than most, thus we are sharing it here!
This ice cream ‘pie’ is a little bit addictive, especially if you love the peppermint chocolate combo as much as our family does. It will keep in the freezer for up to a month, but good luck with that! You can make it well in advance of needing it. It keeps extremely well if you wrap it correctly and then forget that it exists.
FLAVOUR PAIRINGS:
Well obviously Creme de Menthe!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Base
- 250 Grams Chocolate Shortbread Base cooked Recipe
- 80 Grams butter BUY
-
The Ice Cream
- 1 x 395 Tin condensed milk
- 90 Grams Extra Virgin Olive Oil (EVOO) BUY
- 50 Grams creme de menthe
- 10 Drops doTERRA Peppermint Oil BUY
- 1 Teaspoon vanilla bean paste BUY
- 600 Milliliters cream BUY
- 1-2 Peppermint Crisp bars, cut into shards
Do
- 1
Place the Chocolate Shortbread base and butter into the Thermomix bowl and blend 6 sec/speed 6.
- 2
Press into a lined 18 x 28cm baking tin. Place into freezer while you prepare the filling.
- 3
Place the condensed milk, EVOO, creme de menthe, peppermint oil and vanilla into a clean dry Thermomix bowl and blend 10 sec/speed 5. Scrape down sides of bowl and make sure it is well combined. Repeat blending if necessary. Remove from bowl and set aside.
- 4
Without cleaning, add cream to the Thermomix bowl and whip 20-40 sec/Butterfly/speed 4 or until soft peaks form. Add to the peppermint mixture and fold cream through with a spatula by hand.
- 5
Spread onto the base, top with the Peppermint Crisp bars and place into freezer.
- 6
Serve in squares with or without more whipped cream.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
