The Grasshopper ice cream drink is a liquid masterpiece that sits comfortably at the intersection of a sophisticated cocktail and an indulgent dessert. Known for its striking mint-green hue and its creamy, refreshing profile, this classic drink has been a staple of supper clubs and summer parties for decades. Whether you are looking to recreate a nostalgic memory from a vintage midwestern restaurant or you simply want a sweet treat to cap off a dinner party, learning how to make grasshopper ice cream drink is a skill every home bartender should have in their repertoire.
A Brief History of the Grasshopper
Before we dive into the blender, it is worth noting where this vibrant green concoction originated. While the “Grasshopper” started as a shaken cocktail served in a coupe glass at Tujague’s in New Orleans around 1918, the “Frozen” or ice cream version gained massive popularity in the mid-20th century. During the 1950s and 60s, it became the quintessential “after-dinner drink.” In the American Midwest, particularly in states like Wisconsin, the ice cream version—often called a Grasshopper Milkshake—became a cultural icon, frequently served as a boozy dessert in local supper clubs.
The Flavor Profile
What makes the Grasshopper so enduring? It is the perfect trifecta of mint, chocolate, and cream. The mint provides a cooling sensation, the chocolate adds depth and richness, and the ice cream provides a velvety texture that coats the palate. It is essentially a thin mint cookie in liquid form, with a kick.
Essential Ingredients for the Perfect Grasshopper
To achieve that signature taste and texture, you need high-quality components. Because there are so few ingredients, the quality of each one will stand out.
High-Quality Vanilla Ice Cream
The ice cream is the backbone of the drink. While you might be tempted to use a budget gallon, a premium French Vanilla or a rich Vanilla Bean ice cream will provide a much better mouthfeel. The higher the butterfat content, the creamier and more stable your drink will be. Avoid “iced milk” or low-fat options, as they tend to become watery once blended with alcohol.
Green Crème de Menthe
This is what gives the drink its iconic color. Crème de menthe is a sweet, mint-flavored liqueur. Ensure you buy the “Green” version if you want that classic look. If you accidentally buy the “White” (clear) version, the taste will remain the same, but you will end up with a white drink instead of the traditional green.
White Crème de Cacao
Crème de cacao comes in two varieties: dark and white. For the Grasshopper, you want the “White” version. It tastes like sweet chocolate but is clear, which allows the green from the mint liqueur to shine through without turning the drink a murky brown color.
Optional Garnishes
To elevate the presentation, consider having the following on hand:
- Fresh mint leaves
- Whipped cream (homemade is best)
- Dark chocolate shavings or cocoa powder
- Miniature chocolate mint cookies
Step-by-Step Instructions on How to Make Grasshopper Ice Cream Drink
Follow these steps to ensure a perfectly blended, smooth consistency every time.
Preparation of Equipment
Start by placing your glassware in the freezer. A chilled glass helps keep the ice cream from melting too quickly as you serve. A hurricane glass, a milkshake glass, or even a large martini glass works well. You will also need a high-speed blender.
The Perfect Ratio
The secret to a great frozen Grasshopper is the ratio of liquid to solid. A standard single serving follows this formula:
- 2 to 3 large scoops of vanilla ice cream (approximately 1.5 cups)
- 1 ounce of Green Crème de Menthe
- 1 ounce of White Crème de Cacao
Blending to Perfection
Add the liqueurs to the blender first. Adding the liquid before the frozen ice cream helps the blades spin more freely and ensures the alcohol is evenly distributed. Add the ice cream on top. 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 consistency that is thick enough to hold a straw upright but smooth enough to sip. If it is too thick, add a splash of heavy cream. If it is too thin, add another half scoop of ice cream.
Advanced Tips for the Best Results
If you want to move beyond the basic recipe, there are several techniques used by professional bartenders to make the drink truly exceptional.
Temperature Control
Ice cream is best blended when it has sat out on the counter for about 2 minutes. If it is rock hard straight from a freezer at 0 degrees Fahrenheit, the blender might struggle, leading to over-processing which can make the drink runny. Ideally, the ice cream should be slightly softened but still firmly frozen.
Managing the Alcohol Content
The Grasshopper is meant to be a dessert drink, not a high-octane cocktail. However, if you find the mint or chocolate flavor too subtle, you can increase the liqueur to 1.5 ounces each. Just be aware that adding more liquid will require more ice cream to maintain the “milkshake” thickness.
Using Fresh Mint
For an extra layer of sophistication, some modern recipes suggest blending in 2 or 3 fresh mint leaves. This adds a “garden-fresh” brightness that cuts through the sugar of the liqueurs and the richness of the dairy.
Creative Variations of the Grasshopper
Once you master the classic, you might want to experiment with different versions of this minty delight.
The Flying Grasshopper
This version adds a bit more “buzz” by including vodka. To make a Flying Grasshopper, add 0.5 ounces of vodka to the standard recipe. The vodka doesn’t change the flavor profile much, but it does add a sharper finish and increases the alcohol content.
The Girl Scout Cookie Version
To mimic the taste of a Thin Mint cookie even more closely, swap the vanilla ice cream for chocolate ice cream. Note that this will change the color to a minty brown, but the flavor is undeniably delicious. You can also crumble actual mint chocolate cookies into the blender during the last 3 seconds of mixing for a “crunch” factor.
The Non-Alcoholic Grasshopper Mocktail
If you are serving guests who don’t drink alcohol, you can still provide the Grasshopper experience. Replace the Crème de Menthe with peppermint syrup (like the kind used in coffee) and a drop of green food coloring. Replace the Crème de Cacao with a high-quality chocolate syrup. Use a splash of milk or heavy cream to help the blender move.
Serving and Presentation
Presentation is half the fun when it comes to “fancy” drinks. When your mixture is ready, pour it into your pre-chilled glass.
The Toppings
A generous dollop of whipped cream is the traditional topping. For a professional look, use a piping bag to create a swirl. Sprinkle dark chocolate shavings over the top or place a single mint leaf in the center. If you want to go all out, drizzle a little bit of chocolate syrup around the inside of the glass before pouring the drink in to create a marbled effect.
The Straw Choice
Because this is an ice cream-based drink, a standard thin cocktail straw won’t work. Use a wide-diameter milkshake straw. If the drink is particularly thick, serving it with a long-handled spoon is also a thoughtful touch for your guests.
Common Mistakes to Avoid
Even a simple recipe can go wrong if you aren’t careful. Here are a few things to watch out for.
Using Peppermint Schnapps Instead of Crème de Menthe
While they are both minty, peppermint schnapps has a much higher alcohol content and a much stronger, more medicinal mint flavor. Crème de Menthe is syrupy and sweet, which is necessary for the balance of a Grasshopper. If you use schnapps, the drink will likely be too harsh.
Over-Blending
It is easy to get carried away with a high-speed blender. Over-blending creates friction, which generates heat. This will melt your ice cream and turn your thick drink into a thin soup. Blend only until the green color is uniform and no large chunks of ice cream remain.
Not Using Enough Ice Cream
Many people underestimate how much ice cream is needed to balance two ounces of liqueur. If your drink looks more like a juice than a shake, you need to increase your ice cream count.
Frequently Asked Questions
Can I make a Grasshopper ice cream drink without a blender?
While a blender provides the smoothest results, you can make a “shaken” version with softened ice cream. Place very soft vanilla ice cream and the liqueurs in a large mason jar or cocktail shaker. Shake vigorously until combined. The texture will be more like a melted sundae than a thick milkshake, but it will still taste delicious.
How do I store leftovers if I make too much?
Ice cream drinks do not store well once blended because the alcohol lowers the freezing point of the dairy. If you put it in the freezer, it may not freeze solid, and the texture will become icy. It is best to make only what you plan to consume immediately. If you must save it, keep it in the coldest part of the freezer and re-blend it with a fresh scoop of ice cream before serving.
Is there a dairy-free version of the Grasshopper?
Yes. You can use a high-quality dairy-free vanilla frozen dessert made from coconut milk, almond milk, or oat milk. Coconut-based “ice creams” work particularly well because the natural fat content of the coconut provides a creaminess similar to traditional dairy. Just ensure your Crème de Menthe and Crème de Cacao brands are vegan-friendly.
What is the difference between a Grasshopper cocktail and a Grasshopper ice cream drink?
The original Grasshopper cocktail consists of equal parts Green Crème de Menthe, White Crème de Cacao, and heavy cream, shaken with ice and strained into a glass. The “Ice Cream Drink” version replaces the heavy cream and ice with scoops of vanilla ice cream and blends it all together. The ice cream version is much thicker, colder, and more dessert-like.
Can I use mint chocolate chip ice cream instead of vanilla?
Absolutely. Using mint chocolate chip ice cream will intensify both the mint and chocolate flavors. However, since the ice cream is usually white or very pale green, you will still need the Green Crème de Menthe to achieve that vibrant emerald color. Be prepared for bits of chocolate chips to be caught in your straw!