Food & Cooking Recipes Dessert & Treats Recipes Grasshopper Ice Cream Sandwiches with Hot Fudge Sauce 4.8 (4) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hr 30 mins Servings: 10 This dessert combines mint and chocolate, cookies and ice cream, hot and cold. Ingredients ⅔ cup (1 ⅓ sticks) unsalted butter, room temperature, plus more for baking sheet 1 ½ cups plus 2 tablespoons all-purpose flour, plus more for baking sheet ½ cup cocoa powder 1 teaspoon baking powder ¼ teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 quart mint chocolate-chip ice cream, softened 1 ½ cups 3-Ingredient Hot Fudge Sauce Directions 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. 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. 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. Bake until just firm, 8 to 10 minutes, rotating sheet halfway through. Cut into squares; let cool completely. 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. Rate it Print