This rendition is a synthesis of the various Grasshopper iterations, with a twist: It’s vegan. We live in a golden age of non-dairy desserts so instead of cream, we’re working with non-dairy vanilla ice cream. The tricky thing about working with alcohol-inflected frozen drinks is that the ethanol lowers the freezing point of the mixture, meaning that the drink will need to be colder in order to maintain that smooth consistency. This is why I added the step of returning the ice cream machine’s freezer tub to the freezer. (if you’re using a machine with its own chilling unit, you can skip this step.)
Lastly, if you are a fun person and like doing cool things, then you’ll take the effort to rim your glasses with sprinkles. But it’s not the end of the world if you choose not to.