Grasshopper Pie Ice Cream (No Churn)

By MJH

Ingredients

• Crust:
• 1 + 1/2 cups finely ground chocolate graham crackers (12 crackers)
• 1/4 cup granulated sugar
• 5 tablespoons butter, melted
• Ice Cream:
• 1 can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 3 - 4 drops green food coloring, optional
• 2 cups heavy cream
• 1 heaping cup chopped DOVE® PROMISES® Silky Smooth Mint & Dark Chocolate Swirl

Details

Servings 2
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Make the crust:
Preheat oven to 350 degrees F.

In a medium bowl mix the graham cracker crumbs and sugar together.

Pour in the butter and use a fork to work the butter into the crumbs.

Line a baking sheet with parchment and press the crumbs into a 10-inch circle (it doesn't have to be perfect).

Bake 10 minutes.

Cool to luke warm then place in the freezer 1 hour.

Break the frozen crust up into bite-sized pieces.


Make the ice cream:
Add the milk to a large mixing bowl and stir in the extracts and food coloring, if using.

Beat the whip cream into stiff peaks and fold into the condensed milk.

Stir in the pieces of crust and the chopped chocolate.

Pour into a loaf pan, cover tightly and freeze 6 hours or overnight.