I plan all my recipes waaay far ahead of time. I’ve got recipes penciled into my planner as far into the future as next January. Weirdly, planning what I’m going to bake is probably one of the most fun aspects of running a baking blog, second only to actually getting into the kitchen and whipping up something incredible.
But today’s recipe for Grasshopper Pie Milkshakes was a complete spur of the moment thing. St Patrick’s Day is coming up, and although here in England we don’t really make as much of a big deal of it as they do in Ireland (or America, which I still don’t really get), I didn’t want to feel left out. Everyone else’s blogs are covered in delicious green things – I wanted a piece of the action.
Plus I had some Creme de Menthe and Creme de Cacao left over from a disastrous attempt at an actual grasshopper pie last year. The less said about that the better.
Talking of Creme de Menthe – it’s incredibly hard to get hold of in the UK. I appreciate that it is old fashioned as hell, and no one actually wants to drink it anymore, but can someone tell Sainsbury’s that yes, some people still want to bake with it. Or make a boozy thickshake with it. Whatever.
Gin’s had its day – it’s time for someone (way cooler than me) to make Creme de Menthe the new alcohol trend.
So I’m already two photos deep into today’s post, and I’ve actually not mentioned anything about my grasshopper pie milkshakes. Incredible food blogging skills at work right here.
Thick shakes
I’m going to say something a bit controversial now… I’m not really the biggest milkshake fan.
*gasp*
I know, I know. Hear me out. What I’ve come to realise is that what I don’t like are watery, milky, tepid milkshakes. I’ve had some bad experiences with milk in general, so drinking or eating anything with the word ‘milk’ gives me the creeps. Apart from milk chocolate – nothing could stop me and my one true love.
Thick and creamy milkshakes made with loads of vanilla ice cream (and not much milk at all) = perfection.
You’re definitely going to need a blender to make one. Don’t even think of trying this by hand, as all your lovely thick ice cream will have melted by the time you get it whisked together, and you may have well not bothered at all. I used an immersion blender, as I don’t yet have a counter-top one (it’s on the list for the new kitchen!), but whatever blender you normally use for smoothies and the like will be perfect here.
Although these grasshopper pie milkshakes do include two types of alcohol, they don’t actually taste ‘boozy’ at all. Obviously don’t give them to kids, but with 2 tablespoons of liqueur in each one they aren’t going to get you tipsy. The Creme de Menthe gives them a peppermint flavour (kind of like mouthwash, but in a good way) and the Creme de Cacao keeps them tasting a little chocolatey. It’s best to use the clear variety of Creme de Cacao (it’s called blanc or white) instead of the brown one, so as not to ruin the shamrock green colour of your drinks. Flavour-wise they’re interchangeable though, so if you don’t care about the green then use whichever you can get your hands on.
If you’re not a fan of grasshopper pie, or think Creme de Menthe deserves to stay in the 1960s, then there’s a little sneak peak of my second St Patrick’s Day recipe right up there – heading your way on Friday ?
And if you’re not a Creme de Menthe or grasshopper pie fan, then these grasshopper pie milkshakes are going to do very little to convince you to change your mind. Leave the alcohol out of the recipe below and you’ll have yourself a thick and creamy vanilla milkshake – or add a couple of tablespoons of another alcohol to mix it up a little. I highly doubt this will be my last foray into the world of milkshakes, so stay tuned.
- 340g (2 cups) vanilla ice cream - not soft serve
- 180ml (¾ cup) whole milk
- 2 tablespoons Creme de Menthe
- 2 tablespoons Creme de Cacao blanc
- Chocolate sauce
- 180ml (¾ cup) double or heavy cream
- 2 Oreo cookies
- Pop two milkshake glasses in the fridge half an hour before you want to serve the milkshakes. This will help to stop the milkshakes melting as quickly.
- Place the ice cream, milk, Creme de Menthe, and Creme de Cacao into a blender (or a bowl if using an immersion blender). Blitz together until completely smooth and thick. You cannot do this by hand, as the ice cream will melt before mixing, and the milkshake won't be thick and creamy. Drizzle some chocolate sauce around the inside of the chilled glasses, and then pour half of the milkshake mixture into each glass.
- Whip the double cream using an electric whisk and then pipe or spoon it on top of the milkshakes. Place the Oreo cookies inside a strong sandwich bag and hit them with a rolling pin until you have crumbs. Sprinkle the crumbs on top of the whipped cream, and then pop a cute paper straw into each shake. Serve immediately!
