GRASSHOPPER
ICE CREAM CAKE
Serves 10
• 20 Oreo cookies (to yield about 11⁄2
cups crumbs)
• 2 tablespoons (1⁄4 stick) unsalted
butter, melted
• 8
ounces bittersweet chocolate, finely chopped
• 1⁄4 cup water
• 1 tablespoon crème de menthe
• 2 pints mint chocolate chip ice cream
• 28 Andes Crème de Menthe Thins candies,
coarsely chopped
• 1. Preheat the oven to 350 F. Place the
Oreos in the work bowl of a food processor and process until finely ground. Add
the melted butter and pulse once or twice to moisten the crumbs. Press the
mixture evenly into the bottom of a 9-inch springform pan, packing it tightly
with your fingertips so it is even and compacted. Bake until crisp, 6 to 8
minutes. Let cool completely. (The crust may be wrapped in plastic wrap and
frozen for up to 1 month.)
• 2. Bring 2 inches of water to a bare
simmer in a medium-size saucepan. Combine the bittersweet chocolate and water
in a stainless steel bowl big enough to rest on top of the saucepan and set it
over the pan, making sure it doesn’t touch the water. Heat the chocolate,
whisking occasionally, until completely melted. Remove from the heat and stir
in the crème de menthe. Set aside to cool to room temperature.
• 3. Spoon the ice cream into a large
mixing bowl and mash with the back of a spoon until it is smooth but not yet
melting. Scrape it into the pan and smooth it over the crust with the spoon.
Smooth the cooled chocolate sauce over the top of the cake and sprinkle with
the chopped Andes mints. Wrap the pan in plastic wrap and freeze until firm, at
least 6 hours and up to 1 week.
• 4. Release the
sides of the pan from the cake before serving.