Grasshopper Ice Cream pie is a crazy easy no-bake dessert that’s got a super gooey chocolate drizzle over delicious vanilla ice cream, mint chip ice cream with layers of oreo cookies in between, all on top of a homemade oreo crust~~ your St Patricks Day party will be a huge success with just this pie alone!
Grasshopper Pie? Mint Chip Ice Cream Pie? Grasshopper Ice Cream pie—- whatever you want to call it just make it. Make it for St Patricks Day, Derby Day or a cool treat for a summer BBQ!
There are few things in life that are more enjoyable than a nice scoop of ice cream.
But a layer of rich creamy vanilla and mint chocolate chip atop a homemade oreo cookie crust …then drizzle a dark chocolate sauce over the whole thing for an amazing icebox pie recipe takes ice cream to a new level.
This week’s recipe is from the Freaky Friday recipe exchange I participate in once a quarter put on by An Affair from the Heart— There are about a dozen people each time that get assigned another foodie website to make a recipe from to share with our readers.
It’s a win-win because I get to try a proven recipe from a friend and share it with you while you get the chance to hear about another food website you might not have found!
House Of Nash Eats~
I have Amy from House of Nash Eats this time. Amy and I met long before joining Freaky Friday and I’ve always admired her and how she created a successful business and yet still prioritizes her family. Balance– it’s a constant struggle for me, but Amy makes it looks effortless.
If you like following along on Instagram — check her account out~~~ Amy does the best stories— she includes her adorable daughters and her family adventures both with food and fun activities. They are always laughing and having a good time. She will make you smile through her sense of humor or make you hungry with the food shots!
America Eats Series~ Food of the States
Amy has moved to a lot of different states in life like I did ~~ she also lived in Nebraska for a long stretch so we had that in common when we first met online. She has taken that experience and created a food series called America Eats highlighting the food from the 50 states.
She shares the history of the recipe and it’s always fascinating hearing about how recipes came about. Some of my favorites in her series are the Coco-Cola Jello Salad (Georgia), the Slow Cooker Khalua Pork(Hawaii) and the Arkansas Possom Pie. Be sure and read her post on this to see if it’s a savory meat pie or something else altogether! I promise you if you make it that it will be a conversation piece and people will LOVE it!
All of her recipes are really good. For real, I’ve made over a dozen of them before ever having her for a Freaky Friday. If you make a recipe from Amy its a guarantee it will turn out well~~
If you like desserts bookmark her dessert page… They are all show stoppers and she breaks them down into steps that anyone can make successfully.
In the end, I had my niece over and she wanted grasshopper ice cream pie—– so I went with that ~~ which can’t be any easier so if you are looking for a low effort dessert (who doesn’t love that idea?!?)this is the recipe for you!
What the heck is Grasshopper Pie?
No worries…. it doesn’t contain grasshoppers ~ (Much to my nieces chagrin) its a sweet, frozen icebox pie!
Traditionally grasshopper pie is a creamy dessert that has cream de Menthe in it that is more often than not a no-bake dessert. It’s easily recognizable because it has a bright green color from the mint.
It’s thought that it came from an adaptation of the drink the grasshopper from a bartender in New Orleans (Tuague’s) that created that drink.
It’s made several changes over the years but first appeared in the 50’s. Often it is made with cool whip, cream de Menthe, and marshmallows. My Grandma Hyde’s version was made with the cream de Menthe and used sweetened condensed milk.
Amy’s version is even easier than those no-bake versions. She uses storebought ice cream and makes her own oreo cookie crust.
Tips when making Grasshopper Pie
- Don’t worry about removing the creamy filling from the Oreo cookies when making the crust. They will help keep it together.
- Use a food processor to grind them to a fine meal. If you don’t have a food processor you can place them in a zip lock bag and crush them with a rolling pin or using a large can to roll over them.
- You don’t have to, but I do find it easier to freeze each layer about 10 minutes before adding the next one. Even the crust, the butter sets in 10 minutes so it won’t let the crust slide around
- Take the ice cream out about 10 minutes to allow it to soften before placing it in the pan. It makes it easier to mold it how you want it.
- Scoop the ice cream using a large spatula to have it come out in chunks to place on the cake. You can place plastic wrap on top of the vanilla and mint chocolate chip ice cream layers to make it easier to mold the ice cream into a corners and make the layer even.
- I used a 9″ springform pan— I love how I could take the edge off and be able to showcase the layers in my presentation. (This one is super versatile and I use it often because it is easy to lock.– and it comes in a set of 3 sizes that store inside of each other.)
- Don’t have a springform pan?— any glass baking dish will work. I suggest having square sides versus circular so the layers go all the way up for easy cutting and serving.
- Want to use those Girl Scouts Thin Mints for Mint Ice Cream Pie? Make the crust with the thin mint cookies instead of Oreos!
- You could also use the mint oreo cookies instead of the regular one!
- Any chocolate syrup will work, it also is amazing with hot fudge sauce on top!
More Freaky Friday Recipes that have been super popular over the years!
I’d love it if you enjoy this recipe if you’d comment and rate the recipe 5 stars in the recipe card. ⭐️⭐️⭐️⭐️⭐️
Hashtag any recipes you make from West Via Midwest #westviamidwestrecipes or tag me @michele_westviamidwest on Instagram to be featured on our stories!
- 30 Oreo Cookies
- 4 Tablespoons Butter, Melted
- 1 Quart Vanilla Ice Cream
- 1 Quart Mint Chip Ice Cream
- 1/3 cup Chocolate Syrup
- Finely crush 20 of the oreo cookies in a food processor until crumbs. (No need to remove cream center.) It should yield about 2 cups crushed Oreos. (See note 1 if you don't own a food processor.)
- Add melted butter and mix until it resembles wet sand.
- Put into the bottom of a 8- 9" springform pan or a square baking dish. Using a clear glass to push the crumbs evenly works best.
- Place pan or baking dish in the freezer to set/harden for 10 minutes.
- When putting the oreo crust in the freezer, remove the ice cream (both flavors) from the freezer to slightly soften.
- Remove the crust from the freezer. Using a large spoon, scoop the vanilla ice cream out in large flat chunks to cover the bottom of the pan/top of the crust. Place a piece of plastic wrap on top and flatten and smooth out the layer. Remove plastic wrap.
- Chop the remaining 10 Oreo cookies into chunks, then sprinkle evenly over the top of vanilla ice cream. Make sure to put the oreo all the way to the edge, as you will see the oreo cookie layer on the sides when you remove it from the springform pan.
- Repeat the process of scooping ice cream in flat chunks of mint chip on top of oreo cookies and then covering with plastic to flatten.
- If you have a lot of ice cream leftover compared to your pan, you can just mound it on top for a mile high ice cream pie.
- Cover with fresh plastic wrap and freeze for 4-6 hours until ice cream freezes solid again.
- Remove plastic wrap and remove from springform pan if using. You can run a warmed knife along the edge to help detach from the edge of the pan. Cut into 10-12 slices then plate. Drizzle each slice with chocolate syrup before serving.
- You can alternatively place cookies in a zip lock bag and use a rolling pan to crush into crumbs.
- I recommend using the traditional size Oreos with normal filling for the best results. Any flavor is fine, but the crust gets soggy with too much creamy filling of the double stuffs.
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Amount Per Serving: Calories: 382 Total Fat: 20g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 49mg Sodium: 219mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 2g Sugar: 36g Sugar Alcohols: 0g Protein: 4g
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