Chocolate Grasshopper Ice Cream Tart

Ingredients

• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons malted milk powder, divided (optional)
• 1 (14.3-ounce) package Oreos, divided
• 3 tablespoons unsalted butter, melted
• 2 pints green mint chip ice cream
• 15 Andes crème de menthe thins or 8 After Eight mint chocolate thins
• 4 ounces bittersweet or semisweet chocolate, chopped
• 1 tablespoon light corn syrup
• Pinch of kosher salt
• 1/2 cup heavy cream
• A 9-inch springform pan

Steps

1. In a food processor, pulse cocoa, 1 Tbsp. malted milk powder if using, and two-thirds of the Oreos to a coarse grind with no large pieces. With the motor running, add butter gradually and process, scraping the sides once, until like wet sand; do not overprocess. Press very firmly onto the springform pan's bottom and 1 1/2" up its sides. Freeze for 20–25 minutes until firm.
2. Meanwhile, peel the sides of the ice-cream containers away from the ice cream. Cut the ice cream into 2" pieces and put in a medium bowl. Let soften slightly for about 5 minutes, then stir with a wooden spoon or large rubber spatula until it resembles thick cake batter. Break the remaining Oreos into large pieces and fold them into the ice cream with the mints.
3. Scrape the ice cream into the crust and smooth its top. Freeze until hard, for at least 1 day.
4. Just before serving, put chocolate, corn syrup, salt and the remaining 1 Tbsp. malted milk powder if using in a medium bowl. Bring cream to a simmer in a small saucepan and pour over the chocolate. Leave about 5 minutes until the chocolate is melted, then whisk smooth. Pour over the tart and spread to the edges. Freeze for 10–15 minutes until the ganache is firm to the touch. Serve in wedges cut with a hot, dry knife, running it under hot water and wiping dry between slices.
5. The tart without ganache can be prepared 1 week ahead. Once solid, wrap in plastic and keep frozen.