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  • Writer's pictureTommy Centola

No-Churn Grasshopper Ice Cream

Here's another set of recipes this week, where you need the first one to make the second one. It's all about the Grasshopper.


2 cups cold heavy whipping cream

14-ounces sweetened condensed milk

1/4 cup chopped bittersweet chocolate

1/4 teaspoon peppermint extract

Green gel food coloring (optional)


Loosely wrap a 13x9-inch rimmed baking sheet in plastic wrap, and place in freezer.

In the bowl of a stand mixer fitted with the whisk attachment, beat colr cream at medium speed until stiff peaks form, 5 to 7 minutes. Fold in sweetened condensed milk by hand until combined. Fold in chocolate, peppermint extract, and food coloring (if using) until combined. Spoon mixture into prepared pan. Wrap in plastic wrap, and freeze overnight or up to 3 months.


Enjoy!!!


Creole & Cajun Comfort Food is now available online.



Good Cooking, Good Eating and Good Living!!!

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2 comentários


ahelberg51
24 de jun.

How much peppermint extract to use? I do not see those measurements. Thank you

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Tommy Centola
Tommy Centola
24 de jun.
Respondendo a

1/4 teaspoon. Thank you for catching that.

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