At the Greenwood Supper Club in Fish Creek, Wisconsin, the minty grasshopper gets a soda-shop twist with vanilla ice cream and whipped cream. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Ice Cream Cocktails.
- 2 cups vanilla ice cream
- 1 oz. green crème de menthe
- 1 oz. white crème de cacao
- Whipped cream, for garnish
Purée ice cream, 1⁄2 oz. crème de menthe, and the crème de cacao in a blender; pour into a cocktail glass. Top with a dollop of whipped cream; drizzle remaining crème de menthe over top. Serve immediately.