Introduction

The Grasshopper Drink is a creamy, minty dessert cocktail that’s both refreshing and indulgent. Combining smooth vanilla ice cream with mint and chocolate flavors, it’s perfect for a sweet treat or a festive gathering.

A clear glass holds a three-layered dessert starting with a bottom layer of pale green creamy mixture with tiny dark specks throughout, giving it a slightly rough texture. Above this is a thick, fluffy white whipped cream layer that looks soft and cloud-like. The top layer is a shiny dark brown chocolate shell, dripping a little over the glass edge, with some chocolate drizzle and small chocolate shavings on a dollop of whipped cream peeking out beneath it. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ½ cups vanilla ice cream
1/3 cup crème de menthe
1/3 cup crème de cocoa
10–15 ice cubes
10 Andes mints, broken into pieces
3–4 ounces bar chocolate
Whipped cream
Chocolate syrup

Instructions

Step 1: Break 3 ounces of bar chocolate into pieces and place them in a small bowl.
Step 2: Add ½ cup of vanilla ice cream to another small bowl and microwave until melted and bubbling.
Step 3: Pour the melted ice cream over the chocolate pieces and let it sit for a minute or two until the chocolate softens.
Step 4: Stir the mixture until smooth and fully combined.
Step 5: Dip the rim of a large wine glass into the melted chocolate, let the excess drip off, then flip the glass over and set aside for 15 minutes or until the chocolate sets.
Step 6: In a blender, combine the remaining 4 cups of vanilla ice cream, crème de menthe, crème de cocoa, broken Andes mints, and 10 ice cubes.
Step 7: Blend on high until the mixture is smooth and frothy. Add a few more ice cubes if it’s too runny to reach your desired thickness.
Step 8: Pour the blended mixture into the prepared glasses with the chocolate rim.
Step 9: Top with whipped cream, drizzle with chocolate syrup, and garnish with shavings from an Andes mint.
Step 10: Serve immediately and enjoy your delicious Grasshopper Drink!

Tips & Variations

Use dark chocolate for a richer rim or white chocolate for a sweeter variation.
For a boozy twist, add a splash of crème de menthe or crème de cocoa to the whipped cream topping.
If Andes mints are unavailable, substitute with peppermint candies or chocolate chips.

Storage

This drink is best enjoyed fresh. If you need to store the blended mixture, keep it airtight in the freezer for up to 1 day. Thaw slightly and blend again before serving for the best texture. Do not store the drink once served with whipped cream and chocolate syrup as these toppings do not hold well.

How to Serve

This image shows a close-up of a layered drink in a clear glass. The bottom layer is a light mint green mixture with small dark specks, giving a slightly textured look. Above it is a thin foamy layer with tiny bubbles. The next layer is thick white whipped cream, with a soft and fluffy texture. On top, there is a smooth, thick chocolate sauce dripping down slightly over the whipped cream, dark brown and glossy. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Grasshopper Drink without alcohol?

Yes, you can omit the crème de menthe and crème de cocoa for a kid-friendly version. Use mint and chocolate syrups to add flavor without alcohol.

What is the best way to get a smooth chocolate rim on the glass?

Make sure the melted chocolate is smooth and warm but not hot to the touch. Dip the glass rim firmly and allow excess to drip off to avoid pooling. Let it set completely before adding the drink.