Spring is on it’s way, along with St Patrick’s Day, along with easter… And you’re going to need a foolproof recipe to entertain with that’s just the right amount of green so that it can work for any upcoming holiday. The usual icebox cake is just graham crackers, chocolate wafers, or chocolate chip cookies layered up with some whipped cream that set itself into something that’s close enough to cake with less work (and you didn’t even have to turn on the oven)! But we’re switching it up with some creme de menthe and marshmallow creme.
Grasshopper Icebox Cake
Serves 10-12 (this is very rich so we can serve it in smaller slices)
3 cups heavy cream
1 7oz jar marshmallow creme
2 9oz packages chocolate wafer cookies
*I buy the Torani brand that you can find at Smart & Final or World Market.
Line a 9″ springform pan with parchment paper so that there’s some sticking out around the edges (this is the airlifting from the pan bottom to the cake stand)
Measure out the heavy cream and creme de menthe syrup together then stir to combine.
In the bowl of a stand mixer fitted with the whisk attachment, mix together the marshmallow creme and 1/4 cup of the heavy cream and syrup mixture until the creme has become smooth and combined evenly. Add the rest of the heavy cream and mix on medium until the cream has thickened slightly. Turn the mixer to high and whip the mixture until stiff peaks form.
Make a layer of cookies on the bottom of the pan, breaking up some of the cookies if needed to fill in the gaps around the edges. Add about a cup of the whipped cream, smooth it out evenly and repeat until you’ve used up all the cookies and cream, almost filling the pan, ending with the whipped cream. Wrap the top with plastic wrap and place in the fridge overnight. Once the cake is set, transfer to the freezer for an hour or so to help with cutting the slices.
Once you’re ready to serve, run a knife around the edge of the cake and remove the outer ring of the pan. Carefully slide the cake to a cake stand using the parchment then cut away the parchment. Garnish with some crushed cookies if you have any leftover and serve. If the cake becomes too soft, transfer back to the freezer for a few minutes to firm up.