These 5 Layer Grasshopper Ice Cream Bars are a delicious and impressive dessert to serve on a hot Summer day… or any other time of the year your little heart desires. Nothing will hit the spot better than mint chocolate chip ice cream in between 2 layers of German chocolate and a cookie crumble. Use a fork to savor each bite or choose to use your hands (like I do) if you just can’t hold back the excitement.
Our summer vacation began just 2 weeks ago and we have already had lots of fun by checking off our summer bucket list. This week we took the kids on a pirate adventure in downtown Ft Lauderdale. It was SO fun. The crew totally stayed in character the whole time and were decked out in pirate gear. They taught the kids how to speak like a pirate, walk like a pirate and dress like a pirate. Each little sailor received a bandana, an eye patch and a sword to start their journey upon the mini pirate ship. The kiddos quickly learned how to use the many water cannons on the boat, practicing for the “battle” they would have with another pirate. When they spotted that awful pirate who stole our key for the treasure chest the children quickly got into action. The water cannons came back on, as well as “battle” music to fight to. The other pirate, who was in a small boat, circled our ship with his own large water gun trying to defend himself. It was 6:1, so he had no chance. He was soaked from head to toe! We retrieved the key and the mini pirates got their booty they had so been looking forward to. An hour and a half later, we were already looking forward to sailing with them again. It was a huge success! Next time we’ll bring friends for sure.
Ingredients
- 1 box Nilla Wafers, crushed
- 1 stick butter, melted
- 4 T powdered sugar
- 4 oz German sweet chocolate
- 1 C semi-sweet chocolate chips
- 4 eggs, separated
- 1 pint mint chocolate chip ice cream, softened
Instructions
- MIx together in medium bowl crushed wafers, powdered sugar and melted butter. Set aside.
- With an electric mixer, whip egg whites until fluffy. In a double boiler, melt German chocolate and chocolate chips. Slowly whisk in egg yolks and stir until smooth. Add chocolate mixture to electric mixer and blend until smooth.
- In a 9x13 dish, press 1/2 the crumb mixture to the bottom of the pan creating a crust. Carefully pour 1/2 the chocolate mixture on top and spread evenly. Spoon softened mint chocolate chip ice cream on top of chocolate creating a 1-inch thick layer.Repeat with remaining chocolate and the cookie crumble on top.
- Cover with plastic wrap and freeze for several hours or overnight. Cut into squares before serving.
Notes
"Alice's Dessert" from my friend Rachel
