A frozen grasshopper drink is a retro cocktail made with ice cream, perfect for when you want something sweet, creamy and extra cold. Made with bright green creme de menthe, creme de cacao and ice cream, a frozen grasshopper feels like a dessert in a glass. It is quick to make, fun to serve and always gets a smile.
Ice cream makes everything better, right? A bad day, an injury and even cocktails too. Even in the winter. Especially when you're from the Midwest where ice cream is practically its own food group. I've lived in places where it gets so cold that even Dairy Queen closes for the winter. But that doesn't stop people from having ice cream at home or blending it into their cocktails.
My parents weren't big drinkers, but I do have fond memories of a few specialty cocktails they made. Usually during the holidays, and usually with ice cream. Frozen Brandy Alexanders and frozen grasshoppers made with ice cream were always favorites. Because my parents only made them during winter gatherings, those drinks instantly take me back to family time sitting around the fire with snow on the ground outside.
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Ingredients
- Creme de menthe
- Clear creme de cacao
- Vanilla, French vanilla or vanilla bean ice cream
- Optional: chocolate sauce
- Optional: Pocky sticks
See recipe card for quantities.
Substitutions
- Vegan - to make this recipe vegan, use plant based ice cream. Also skip or use plant based chocolate and stir sticks.
- Gluten free - for a gluten free version, skip the Pocky sticks and verify that the brands of alcohol and ice cream are gluten free.
- Alcohols - feel free to substitute what you have. Brown creme de cacao will dilute the color of creme de menthe, but it will taste just as good. Or maybe you don't have creme de menthe, but you have peppermint schnapps. Use what you have!
- Pocky - edible Pocky stir sticks are super cute, but they aren't super sturdy. You can also use Piroutte cookies like used in my frozen Brandy Alexander recipe.
Variations
- Less boozy - if you want a less boozy option, you can use less alcohol or you can mix in ice cubes.
- Mocktail - for complete alcohol-free mocktails, I suggest using peppermint syrup, chocolate sauce and a bit of green food coloring gel if you want the green color.
Equipment
A blender or food processor is needed to make frozen grasshoppers.
Storage
You can make grasshoppers ahead of time or freeze leftovers in freezer-safe, food containers. The mixture will firm up in the freezer but not freeze as solid as ice cream. When you are ready to serve, let it sit on the counter until it softens enough to stir, then pour or spoon it into a glass.
Next Level Tips
- If you're buying creme de cacao to make grasshoppers, I recommend a clear creme de cacao. Places like Total Wine typically have both clear and brown creme de cacao. Clear creme de cacao won't dilute the green creme de menthe like brown creme de cacao would. But if you already have brown, use the brown!
- Try a fun rim! Put some chocolate sauce on a small plate and some chocolate sprinkles on another small plate. Dip the rim of the cocktail glass in the chocolate sauce and then in the sprinkles. You end up with an extra festive, fun rim!
- Pocky are fun snack sticks from Japan. But, surprisingly, the best prices on Pocky sticks are usually at Aldi. And Aldi International is headquartered in Germany. Sometimes, it's a small world after all!
- If you need another way to use up that new creme de cacao that you just bought, try my frozen Brandy Alexander too. So yummy!
FAQ
Whatever you wish! I typically serve grasshoppers cocktails in a rocks or a double old-fashioned glass like pictured. Often, grasshopper are served in martini glasses too. Or, if you happen to have them, coupe glasses would work as well. Couple glasses have a stem like a martini glass, but a wide, shallow bowl up top. They're fancy and fun.
Pairing
These are my favorite desserts to serve with frozen Grasshopper cocktails:
Frozen Grasshopper Drink with Ice Cream
Equipment
- 1 blender or food processor
Ingredients
- 1 ½ ounces creme de menthe
- 1 ½ ounces clear creme de cacao
- 3 cups vanilla ice cream
- chocolate sauce optional
- chocolate sprinkles optional
- Pocky sticks optional
Instructions
- Add the creme de menthe, creme de cacao and ice cream into a blender. Blend on medium low just until all the alcohol and ice cream has combined into a smooth and creamy, yet still frozen, consistency.
- Pour or spoon the blended ice cream cocktail into glasses of your choice.
- Optional: for a chocolate sauce and chocolate sprinkle rim, add some chocolate sauce to a small plate and some chocolate sprinkles to another small plate. Dip the rim of the cocktail glass into the chocolate sauce and then into the chocolate sprinkles. Or you can use the chocolate sauce as a drizzle across the top of the cocktail.
- Optional: add a Pocky stick or a pirouette cookie as a stir stick and enjoy!
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