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Frozen Grasshopper Torte

A delightful dessert with a creamy filling, crunchy cookie crust, and a hint of peppermint flavor, perfect for any occasion.

  • Total Time: 600 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 4 cups crushed Oreo cookies (about 40 cookies)
  • 1/4 cup butter, melted
  • 1 pint (2 cups) vanilla ice cream, softened
  • 2 cups heavy whipping cream
  • 1 jar (7 ounces) marshmallow crème
  • 1/4 cup 2 percent milk
  • 1/4 to 1/2 teaspoon peppermint extract
  • 3 drops green food coloring (optional)

Instructions

  1. In a large bowl, combine the crushed Oreo cookies and melted butter, mixing until well coated. Reserve 1/4 cup.
  2. Press the remaining cookie mixture into the bottom of a 9-inch springform pan. Freeze for 10 minutes.
  3. Spread the softened vanilla ice cream evenly over the crust, cover, and freeze until firm.
  4. Beat the heavy cream in a separate bowl until soft peaks form.
  5. Mix the marshmallow crème, milk, peppermint extract, and food coloring in another bowl. Fold in the whipped cream.
  6. Spread the peppermint mixture over the ice cream layer.
  7. Top with the reserved cookie mixture and freeze until completely firm, preferably overnight.

Notes

Let the torte sit at room temperature for 5-10 minutes before slicing for easier cutting.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: dessert, frozen dessert, peppermint, torte, summer dessert