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Grasshopper Ice Cream in a round cake pan lined with a piece of parchment paper.
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5 from 3 votes

Grasshopper Ice Cream Recipe (No Churn)

This recipe for No Churn Grasshopper Ice Cream is full of the mint and chocolate goodness found in the classic Grasshopper cocktail!
Prep Time5 mins
Cook Time5 mins
Chill Time4 hrs
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Dessert, Frozen, Grasshopper, Ice Cream, Mint, Mint Chip, Mint Chocolate, No Churn Ice Cream
Servings: 8
Calories: 476kcal


  • Stand Mixer


  • 2 cups heavy whipping cream
  • ½ tsp. salt
  • 14 oz. sweetened condensed milk
  • 2 ounces crème de menthe
  • 1 ounce crème de cacao
  • ½ tsp. mint extract
  • 6 drops green food coloring optional
  • 4 ounces chopped chocolate chunks


  • Line an 8-inch round cake pan (or 9-inch loaf pan) with parchment paper and set aside. (Crumpling up the parchment paper first will help it stay in the pan better, just fyi.)
  • In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and salt to stiff peaks. Be very careful not to overwhip the cream or this will cause it to curdle.
  • Pour in the sweetened condensed milk, crème de menthe, crème de cacao, mint extract, and food coloring, if using. Gently folding to fully incorporate the ingredients.
  • Gently stir in the chocolate pieces before pouring into prepared pan.
  • Chill ice cream in freezer for at least 4 hours, or overnight, before scooping and serving with additional chocolate chunks (or booze!) if desired.


This grasshopper ice cream recipe can also be thrown in a blender with another splash of cream or shot of crème de menthe and blended until smooth. There you have it! A homemade grasshopper ice cream drink!


Serving: 1serving | Calories: 476kcal | Carbohydrates: 42g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 98mg | Sodium: 208mg | Potassium: 270mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 1mg