The Grasshopper is one of those timeless cocktails that feels less like a stiff drink and more like a liquid dessert. Traditionally, this minty, chocolatey concoction is shaken with heavy cream and served in a chilled coupe glass. However, for those who truly want to lean into the indulgence, the frozen version—often called a Grasshopper Milkshake or a “Flying Grasshopper”—swaps the liquid cream for rich, velvety vanilla ice cream.
This guide will walk you through everything you need to know about crafting the perfect frozen Grasshopper, from choosing the right spirits to achieving that iconic, vibrant green hue that gives the drink its name.
The History of the Minty Classic
Before we dive into the blender, it is worth noting where this drink came from. The Grasshopper was invented in the early 20th century, famously attributed to Philip Guichet of Tujague’s in New Orleans. It rose to massive popularity in the 1950s and 60s, becoming a staple of supper clubs and holiday parties across the American Midwest.
While the original was a light, frothy sipper, the ice cream variation took hold as the “boozy milkshake” trend exploded. Today, it remains a favorite for anyone who loves the combination of mint and chocolate, reminiscent of a thin mint cookie or a peppermint patty in liquid form.
Essential Ingredients for a Frozen Grasshopper
The beauty of this drink lies in its simplicity. You only need a few high-quality ingredients to create a professional-level dessert cocktail at home.
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Crème de Menthe (Green)
This is the soul of the drink. It provides the signature peppermint flavor and the glowing green color. Ensure you buy the green variety rather than the clear (white) version if you want that classic look.
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Crème de cacao (White)
This liqueur adds the chocolate element. While there is a dark version of crème de cacao, you should use the white (clear) version for this recipe. Using dark cacao will turn your drink a muddy brown color rather than a bright, appetizing green.
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Premium Vanilla Ice Cream
Since the ice cream is the bulk of the drink, do not skimp here. Look for a “French Vanilla” or a high-fat “Bean” variety. The richer the ice cream, the more luxurious the texture of your Grasshopper will be.
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Garnish Options
To make the drink truly stand out, consider adding whipped cream, a sprig of fresh mint, or some shaved dark chocolate on top. Some enthusiasts even like to drizzle chocolate syrup inside the glass before pouring.
Step-by-Step Instructions: How to Make a Grasshopper Drink with Ice Cream
Creating this drink is remarkably straightforward, but the order of operations matters to ensure a smooth, consistent texture.
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Prepare Your Glassware
While you can use any glass, a tall hurricane glass or a classic milkshake soda glass looks best. For an extra touch of class, place your glasses in the freezer for 15 minutes before serving. This keeps the ice cream from melting too quickly as you sip.
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Measure Your Spirits
In a blender, combine 1 ounce of green crème de menthe and 1 ounce of white crème de cacao. If you prefer a stronger “kick,” you can increase this to 1.5 ounces each, but be careful—the sweetness can mask the alcohol content easily.
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Add the Ice Cream
Add 3 large scoops of vanilla ice cream. If the ice cream is rock hard, let it sit on the counter for a minute or two. You want it firm but scoopable. Do not add ice to the blender; ice will dilute the flavors and make the texture gritty.
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Blend Until Smooth
Pulse the blender a few times to break up the scoops, then blend on high for about 10 to 15 seconds. You are looking for a thick, uniform consistency. If it is too thick to pour, add a tiny splash of whole milk. If it is too thin, add another half-scoop of ice cream.
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Pour and Garnish
Pour the mixture into your chilled glass. Top with a generous dollop of whipped cream and your choice of chocolate shavings or a mint leaf. Serve immediately with a straw.
Tips for the Perfect Texture
Temperature plays a huge role in the success of a frozen Grasshopper. If your kitchen is warm, say around 75 degrees Fahrenheit or higher, your ice cream will begin to soup up immediately. Always work quickly.
Another tip is to avoid over-blending. The friction of the blender blades generates heat. If you run the blender for a full minute, you will end up with a runny liquid rather than a thick shake. Aim for the shortest blend time possible to achieve a smooth result.
Variations and Modern Twists
If you want to experiment with the flavor profile, there are several ways to modernize this mid-century favorite.
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The Girl Scout Variation
Swap the vanilla ice cream for mint chocolate chip ice cream. This doubles down on the minty flavor and adds little flecks of chocolate throughout the drink, mimicking the texture of a blended cookie.
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The High-Proof Grasshopper
To give the drink more depth and a higher alcohol content, some bartenders add a half-ounce of vodka. This thins the drink slightly but cuts through the sugar, making it feel more like a cocktail and less like a soda fountain treat.
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Dairy-Free Grasshopper
You can easily make this vegan by using a high-quality coconut-based or oat-based vanilla “ice cream.” Since non-dairy milks have different freezing points, you may need to add a bit more “cream” to get the thickness right.
Why Quality Liqueurs Matter
It can be tempting to buy the cheapest bottle on the bottom shelf, but with a three-ingredient drink, there is nowhere for low-quality flavors to hide. Premium crème de menthe uses real peppermint oil, which provides a clean, cooling sensation. Lower-end brands often rely on artificial flavorings that can leave a medicinal or “mouthwash” aftertaste. Similarly, a good white crème de cacao will taste like real cocoa butter and vanilla rather than corn syrup.
FAQs
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What is the difference between a traditional Grasshopper and an ice cream Grasshopper?
The traditional version is a shaken cocktail consisting of equal parts green crème de menthe, white crème de cacao, and heavy cream, served “up” in a chilled glass. The ice cream version replaces the heavy cream with vanilla ice cream and is blended into a milkshake consistency.
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Can I make a non-alcoholic version of this drink?
Yes. You can substitute the liqueurs with peppermint extract and chocolate syrup. Start with a 1/4 teaspoon of peppermint extract (it is very strong) and a tablespoon of chocolate sauce, then adjust to your preference. Adding a drop of green food coloring will help maintain the classic look.
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Why did my Grasshopper turn out brown?
This usually happens if you use dark crème de cacao instead of white crème de cacao. Dark crème de cacao has a deep brown color that, when mixed with green crème de menthe, creates a muddy shade. Always ensure your chocolate liqueur is the “white” or “clear” variety.
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How many calories are in an ice cream Grasshopper?
Because of the high sugar content in the liqueurs and the fat content in the ice cream, a frozen Grasshopper is quite caloric. On average, a single serving can range from 400 to 600 calories depending on the size of the scoops and the brand of ice cream used.
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Can I make a large batch for a party?
Absolutely. You can scale the recipe up by maintaining the ratio of 1 part mint liqueur to 1 part chocolate liqueur to 3 parts ice cream. Blend in batches rather than filling the blender to the brim to ensure everything gets mixed evenly without the motor overheating.