Grasshopper Bites:
Remove and discard the white cream filling from each sandwich cookie.
Place the chocolate cookies in a food processor and pulse into fine crumbs.
In a small bowl, combine the cookie crumbs, 4 tablespoons of melted butter, and sugar. Stir to combine.
Brush 2 tablespoons of butter onto the bottom and sides of your mini cheesecake or cupcake pans.
Scoop or spoon the cookie crumb mixture into each cavity of the prepared pans (reserve any remaining crumbs for later use). Press the crust firmly with the bottom of a shot glass. Place in the freezer for 10 minutes.
Scoop the ice cream evenly over the cookie crust and smooth the top with an offset spatula or the back of a spoon. Cover with plastic wrap and freeze for at least 2 hours, or until the ice cream is fully set.
Remove the individual grasshopper bites from the pan and serve immediately. Drizzle with chocolate sauce and garnish with reserved cookie crumbs. Enjoy!
Irish Cream Ganache:
Heat cream and corn syrup in a small saucepan, for 2 to 3 minutes, do not let it come to a rolling boil.
Place the chocolate chips in a large glass bowl. Pour the hot cream mixture over the chocolate and let it set for 3 to 4 minutes. Whisk until smooth. Add the Irish cream liqueur and stir to combine. Set aside until ready to use.
