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Peppermint Grasshopper Torte

 Peppermint Grasshopper Torte
This three-layer ice cream cake takes a bit of time to prepare, but it can be done in advance. Guests will rave about each refreshing slice.—Eileen Putsey, Cesarea, Ontario
12 ServingsPrep: 45 min. + freezing


  • 2 cups chocolate wafers (about 40)
  • 1/3 cup butter, melted
  • 1 pint vanilla ice cream, softened
  • 5 drops green food coloring
  • 1 jar (7 ounces) marshmallow creme
  • 1/4 cup milk
  • 1/2 teaspoon peppermint extract
  • 2 drops red food coloring
  • 2 cups heavy whipping cream, whipped
  • Chocolate curls, peppermint candies and mint sprigs, optional


  • In a small bowl, combine cookie crumbs and butter. Press onto the
  • bottom of a 9-in. springform pan. Refrigerate for 30 minutes. Tint
  • ice cream with green food coloring. Spread over crust. Cover and
  • freeze for 2 hours or until firm.
  • Meanwhile, in a bowl, combine marshmallow creme and milk. Add extract
  • and red food coloring. Fold in whipped cream. Spread over ice cream.
  • Cover and freeze until firm. Remove from the freezer 10 minutes
  • before serving. Garnish with chocolate curls, candies and mint if
  • desired. Yield: 12 servings.
Nutritional Facts: 1 slice equals 303 calories, 18 g fat (10 g saturated fat), 51 mg cholesterol, 193 mg sodium,

2 of 2

Peppermint Grasshopper Torte (continued)

Nutritional Facts: 34 g carbohydrate, 1 g fiber, 3 g protein.