Peppermint Grasshopper Torte

Featured in the Honolulu Star-Advertiser on December 18, 2019.



  • 2 cups chocolate cookie crumbs (such as Oreos, about 40)
  • 1/3 cup butter, melted
  • 1 pint vanilla ice cream, softened
  • 5 drops green food coloring
  • 1 (7-ounce) jar marshmallow creme
  • 1/4 cup low-fat milk
  • 1/2 teaspoon peppermint extract
  • 2 drops red food coloring
  • 2 cups heavy whipping cream, whipped
  • Garnish: Chocolate curls, peppermint candies and mint sprigs


  1. In a small bowl, combine cookie crumbs and butter.
  2. Press onto the bottom of a 9-inch springform pan.
  3. Refrigerate for 30 minutes.
  4. Stir in green food coloring to ice cream.
  5. Spread over crust.
  6. Cover and freeze for 2 hours or until firm.
  7. Meanwhile, in a bowl, combine marshmallow creme and milk.
  8. Add extract and red food coloring.
  9. Fold in whipped cream.
  10. Spread over ice cream.
  11. Cover and freeze until firm.
  12. Remove from the freezer 10 minutes before serving.
  13. Garnish with chocolate curls, candies and mint.

Serves 12.

Tip: Using a rolling pin and a plastic resealable bag is an easy way to crush cookies. Simply put the cookies in the bag, make sure it's sealed, then move the rolling pin back and forth over the bag to form crumbs.

Approximate Nutrient Analysis per serving (not including garnish):
580 calories, 38 g fat, 21 g saturated fat, 95 mg cholesterol, 300 mg sodium, 60 g carbohydrate, 0 g fiber, 40 g sugar, 4 g protein


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