New This Month

Grasshopper Ice Cream Sandwiches with Hot Fudge Sauce


This dessert combines mint and chocolate, cookies and ice cream, hot and cold.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, July/August 2003


  • 2/3 cup (1 1/3 sticks) unsalted butter, room temperature, plus more for baking sheet
  • 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for baking sheet
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 quart mint chocolate-chip ice cream, softened
  • 1 1/2 cups 3-Ingredient Hot Fudge Sauce


  1. Preheat oven to 375 degrees. Butter a 10-by-15-inch rimmed baking sheet; dust with flour, tapping out excess. Set aside. In a bowl, whisk together flour, cocoa, baking powder, and salt.

  2. Cream butter and sugar until smooth. Add eggs and vanilla; beat until light and fluffy. With mixer on low, gradually beat in flour mixture. Pat dough into a rectangle. Wrap in plastic; refrigerate 30 minutes.

  3. Roll out dough between wax paper into a 10-by-15-inch rectangle. Remove top paper; use the bottom to flip dough onto prepared sheet. Score into 20 squares with a paring knife. Pierce holes over squares.

  4. Bake until just firm, 8 to 10 minutes, rotating sheet halfway through. Cut into squares; let cool completely.

  5. Sandwich ice cream between 2 cookies. Wrap in plastic; freeze to set, 5 to 10 minutes. Serve plain, or place on plates, and drizzle with hot fudge.

Cook's Notes

The dough is very pliable; after placing it on the baking sheet, press it into the corners with your fingers. Dough can be refrigerated on sheet, covered, up to 1 day. Pricking holes in the dough with a fork prevents it from puffing during baking.

Reviews Add a comment

  • MaryLouH
    4 JUN, 2010
    I'd love to know if this could be baked on a silpat sheet instead of on the buttered