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  • Writer's pictureTommy Centola

Grasshopper Ice Cream Sandwiches.

The Grasshopper was reported created at Tujague's restaurant in 1918, making it a truly New Orleans classic. Let''s grab the ice cream out of the freezer to finish this dish.

3/4 cup butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

3/4 teaspoon baking soda

3/4 teaspoon kosher salt

1/2 teaspoon baking powder

No-Churn Grasshopper Ice Cream

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour cocoa, baking soda, salt, and baking powder. Add flour mixture to butter mixture all at once, and beat at low speed just until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Cover with plastic wrap, and refrigerate form 25 minutes.

Preheat oven to 350℉. Line rmmed baking sheets with parchment paper.

Using a 2-tablespoon spring-loaded scoop, scoop dough, and gently roll into balls. place 2 inches apart on prepared pans.

Bake until edges are set, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

Using a 2 3/4-inch cookie cutter,cut 7 portions of No-Churn Grasserhopper Ice Cream. Place ice cream disk on flat sideof half of cookies. Place remaining cookies, flat-side down, on top of ice cream. Freeze ice cream sandwiched are ready to serve. To store longer, wrap sandwiched individually in plastic wrap, and freeze fo up to 3 months.

Happy 4th of July!!!


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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