Grasshopper Ice Cream Pie is simply delicious and insanely easy to make. With a chocolate cookie crust, mint ice cream, hot fudge, whipped cream, and crushed Oreos, every bite of this dessert is heavenly!
Cool, creamy, and refreshing, it is the perfect summer dessert. Kids and adults all rave over it. And as a bonus, it’s a perfect make ahead dessert!
If you love chocolate and mint, also check out mint chocolate chip ice cream, Andes mint brownies, and Oreo mint cookies.
A PERFECT MINT HOLIDAY DESSERT
With its green color, this ice cream pie is perfect for St. Patrick’s Day! Just make sure you pick a mint ice cream that is actually green – haha.
It’s also a perfect Christmas dessert. Not just because of the green color, but also because mint is a perfect Christmas flavor.
And as a bonus around the holiday season, it can be whipped up ahead of time and just pulled out of the freezer when you are ready to serve. Trust me, your guests will be drooling when they see this luscious pie!
Why do they call it Grasshopper Pie?
The term grasshopper when referring to mint creations came about simply because of the green color that mimics the color of the insect.
It was originally named for a sweet after dinner drink served in Louisiana in the early 1900’s. Philibert Guichet came up with the drink, and called it a grasshopper because of the color from the creme de menthe.
Now it is used to refer to all kinds of tasty mint treats, usually containing some type of chocolate. Yum!
HOW TO MAKE ICE CREAM PIE
- CRUST – Mix together finely crushed Oreos and melted butter. Press into the bottom and up the sides of a 9″ pie pan. Bake at 375 degrees for about 10 minutes. Cool completely. For best results, freeze or chill.
- FILLING – Spread ice cream in the chilled crust. If you need to, you can let it soften at room temperature for a few minutes. I like to spread it with my ice cream shovel dipped in hot water.
- FREEZE- Cover the pie and freeze for 3-4 hours or until completely firm. You can store it in the freezer for up to a week.
- GARNISH -When ready to serve, let soften for 5 minutes at room temperature. Slice and plate. Garnish each slice with hot fudge, whipped cream, and a crushed Oreo.
TIPS FOR MAKING GRASSHOPPER PIE WITH ICE CREAM
- Use a high quality brand of ice cream. The cheap ice cream isn’t as creamy and flavorful, and is often too sweet. For the best ice cream pie, use the best ice cream!
- Homemade hot fudge always tastes better than store bought, and it’s not hard to make. Sure, you can use Hershey’s syrup, but is definitely not going to make this pie stand out.
- Store your ice cream in a regular refrigerator/freezer. Chest freezers are typically colder, and your ice cream will be frozen so solid it’s nearly impossible to scoop. You want to be able to spread the ice cream evenly in the crust.
- I recommend freezing the crust before adding the ice cream. Then the ice cream won’t melt as you are adding it to the pie.
- If you are having a hard time spreading the ice cream, use a spoon dipped in hot water. If the ice cream is really hard, you can let it sit at room temperature for a few minutes.
VARIATIONS:
- Add a layer of hot fudge to the middle of the pie. Spread in half of the ice cream, add the hot fudge, then freeze for an hour or two. Spread the remaining ice cream on top and freeze for another hour or two.
- If you prefer, you can prepare it in a springform pan instead of a pie plate.
- Instead of garnishing with crushed Oreos, you can also used chopped Andes mints or Andes baking bits.
- For even more mint flavor, garnish with crushed mint Oreos, or use mint Oreos for the crust.
- If you like the Asphalt pie at Winger’s, try drizzling the top with caramel sauce, or caramel and chocolate sauce. Tasty!
MORE FROZEN PIES
- Mud Pie Recipe
- Butterfinger Pie
- Frozen Chocolate Pie
- German Chocolate Ice Cream Pie
- Cookie Dough Pie
Mint Oreo Ice Cream Pie
Grasshopper Ice Cream Pie
Ingredients
Chocolate Crust:
- 18 Oreos finely crushed
- 3 Tbsp melted butter
Pie Ingredients
- 1.5 quarts mint chip ice cream or cookies & mint
- ½ cup hot fudge sauce
- 1 cup sweetened whip cream or Cool Whip
- 8 Oreo cookies crumbled
Instructions
- Mix together Oreo crumbs and butter in a small bowl. Press into the bottom and up the sides of a 9" pie plate.
- Bake at 375° for about 10 minutes. Cool completely and chill or freeze.
- Spread the ice cream evenly in the crust. I like to use a spoon dipped in hot water. (If your ice cream is too hard to spread, you can let it sit at room temperature for 5-10 minutes.)
- Cover the pie and freeze for 3-4 hours or till set up.
- When ready to serve, let sit at room temperature for 5 minutes before slicing.
- Cut into slices with a warm knife. Drizzle hot fudge sauce over each slice, then top with whipped cream and crushed Oreo cookies.
Nutrition
If you’ve ever had grasshopper pie ice cream and loved it like I do, you have got to try this tasty ice cream pie!
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My kids love mint and this pie was a huge hit! Luckily its easy to make too!
It’s always a bonus when something is easy to make and a big hit! I love those kinds of recipes!
Thank you very much for featuring my Glittered Easter Eggs. Your blog is fabulous and that ice cream pie looks divine!
oh.my.god YUM!
HOOOW lovely!
And I totally agree. I could really do without all these yummy recipes, my tummy keeps bulging out even more…………………………
Kara- you need to knock it off. I’m already pudgy, and I don’t need your help. 😉 Five weeks until SNAp! I’m looking to stock the room with goodies- and preferences?
xoxo
Wow, 5 weeks. It’s coming up fast! I’m planning on bringing chocolate with toffee/peanut butter/mint. Maybe all three if I can’t decide. You’re not pudgy, you’re growing a baby! I, on the other hand, have no excuse. LOL!