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Grasshopper Ice Cream Pie is an insanely delicious (and easy!) dessert with a homemade Oreo crust and layers of vanilla ice cream, Oreo cookies, and mint chip ice cream. Then it gets drizzled with chocolate syrup for maximum chocolate effect!
Mint and chocolate is one of our favorite flavor combinations of all time! Some of our other favorite desserts featuring this pairing are Andes Mint Cookies, Fudgy Frosted Chocolate Mint Brownies, and Peppermint Bark Cheesecake.
Mint Chip Ice Cream Pie
Ice cream pies are one of my favorite summer treats! They take hardly any effort at all to make and they are always crowd-pleasers. I love the extra texture and crunch of the Oreo crust beneath layers of ice cream!
Then top it off with a generous drizzle of chocolate sauce before serving and a sprinkle of extra Oreo crumbs and everybody will be thrilled with this dessert that looks fancy but is a cinch to pull off.
We make this grasshopper ice cream pie year round – it’s a good choice for Pi Day or as a green dessert for St. Patrick’s Day as well – but most often when the weather is hot since it can be done totally no-bake without heating up the oven just by freezing the bottom crust rather than baking it to firm it up before adding the ice cream layers.
I’m obsessed with the vanilla-mint chip-Oreo combo of flavors that is so much more than the sum of its parts (which are all delicious on their own). It’s such a fun and easy dessert experience and we like to serve it when we have guests over for dinner during the summer because everybody always goes crazy for it.
If you are really short on time (or motivation to crush up some Oreos and mix them with a little melted butter), you could even buy a premade oreo crust at the store. I have seen them in the baking aisle next to the graham cracker crusts in the past.
The rest of the recipe is just scooping slightly softened ice cream and broken up Oreo cookies into your pie shell and pressing them down into a deliciously vanilla-mint-chocolate pie that everybody will love.
You stick the whole pie in the freezer for 4-6 hours (or more – this is great for making ahead!) so the slightly softened ice cream can firm up again and freeze really well before slicing the pie and drizzling each slice with chocolate syrup.
This is also a favorite summertime dessert for us when the weather gets hot since it has the double refreshing factors of being both cold AND minty. I love the chocolate mint combination (ahem, frosted chocolate mint brownies) but even that is somewhat more subtle in Grasshopper Ice Cream Pie thanks to the vanilla ice cream layer which mellows out the mint just a bit.
If you are looking for even more no-bake dessert ideas, be sure to check out all of my no-bake recipes here! You can also check out all of my pie recipes if you are looking for even more pie inspiration
If you have any leftover pie, just cover it tightly with plastic wrap and stick it back in the freezer. I find myself sneaking into kitchen to slice off another little sliver of pie, then another, until it’s all gone.
The last time I made Grasshopper Ice Cream Pie, I ate the last slice while Paul was at work and he was bummed when he got home and learned it was all gone. So I definitely need to make another one soon and be sure he gets the last piece this time, lol.
- Mint Chip Ice Cream: You can buy mint chip that is both white or green. For this recipe, I always get the green kind for a pretty presentation.
- Vanilla Ice Cream: Use your favorite brand of vanilla. I think that the Costco vanilla ice cream is the best, but a french custard vanilla, old-fashioned vanilla, or a vanilla bean vanilla will all work.
- Oreos: I just use regular Oreos in this recipe, but double stuff or mint Oreos would also work. You will need them for both the crust, and for layering in the middle of the ice cream pie as well.
- Salted butter: A little melted butter is added to some of the Oreo crumbs to create a crust that will hold together on the bottom.
How to Make an Ice Cream Pie
It’s so simple to make an ice cream pie, but knowing a few things beforehand will set you up for success and make it a lot easier to do.
Start by crushing up whole Oreos, cream centers and all. This is easiest with a food processor or blender as you want the crumbs to be pretty fine, but you can definitely use the rolling pin and ziploc bag method instead.
Add the melted butter to the Oreo crumbs and toss them together to evenly moisten everything. Then press the crust mixture into the bottom of a springform pan or pie plate . At this point, I like to bake my crust for 8-10 minutes at 375 degrees F to set it, but you can definitely skip that part and just stick the crust in the freezer for 30 minutes to firm up instead.
Let the vanilla and mint chip ice creams soften on the counter for 10-15 minutes. It’s so frustrating trying to make this pie when your ice cream is rock hard! Giving the ice cream a little time to soften before adding it to the crust makes this so much easier!
Scoop the vanilla ice cream layer into the bottom crust first, then place a piece of plastic wrap over the top. Press down with your hands to make an even vanilla layer, then remove the plastic wrap.
Sprinkle a layer of broken up Oreos onto the vanilla ice cream. You want bigger pieces than crumbs for this layer so that there is more crunch for a textural contrast in the ice cream pie, so I like to just chop these up by hand rather than using the food processor .
Add the softened mint chip ice cream right on top of the Oreo pieces, then repeat the process of covering it with plastic wrap and using your hands to compact it down into an even top layer. Cover the whole thing with plastic wrap and stick the ice cream pie into the freezer for at least 4-6 hours.
When you are ready to serve the pie, pull it out of the fridge and let it sit on the counter for 10 minutes to soften slightly before trying to slice into it. I like to decorate the top with a few additional Oreo crumbs for a nice presentation.
After you slice and plate the ice cream pie, drizzle each piece with some chocolate sauce just before serving!
You can absolutely use this same approach to make any ice cream pie flavor variety you like! This grasshopper ice cream pie is one of our favorites, but you could combine the vanilla with chocolate on top, or basically any other flavor combination you think would be good.
Thanks to the new gluten-free Oreos, it sure can! And there are plenty of gluten-free ice cream options available to choose from.
This recipe is great to make ahead because it will keep in the freezer for a couple of weeks as long as you press plastic wrap directly onto the top layer of ice cream to protect it from freezer burn.
- If you prefer a stronger mint version, try using mint Oreos instead of regular Oreos in this.
- I used a 10″ springform pan to make my pie this time around but you can absolutely just use a pie dish or even a square baking dish instead.
- Don’t rush this recipe. It’s not difficult to make and is only 10 minutes or so of actual effort to assemble, but it requires at least 4 hours in the freezer to freeze solid before you can slice and serve it.
More Frozen Dessert Recipes You’ll Love
- Orange Basil Granita
- Coconut Macadamia Nut Ice Cream
- Burnt Almond Fudge Ice Cream
- Toasted Almond Ice Cream
- Orange Basil Granita
- Strawberry Pineapple Coconut Swirl Popsicles
- Strawberry Pretzel Icebox Pie
- Easy Lemon Icebox Cake
- 30 Oreo cookies, divided (not quite a full package)
- 4 tablespoons butter, melted
- 1 quart vanilla ice cream
- 1 quart mint chip ice cream
- Chocolate syrup
- Preheat oven to 350 degrees.
- Finely crush 20 of the Oreo cookies in a food processor or by pounding them inside a large Ziploc bag with something heavy like a rolling pin until they are just crumbs with no large pieces remaining and have the appearance of course sand. It should be about 2 cups of crushed Oreos.
- Mix the crushed Oreos and melted butter in a medium bowl until they resemble wet sand, then press into the bottom of a pie dish, a 9- or 10-inch springform pan, or square baking dish. I find using the bottom of a clean glass works best for this. Bake for 8 minutes, then cool completely.
- When crust has completely cooled, pull both ice cream flavors from the freezer and allow them to soften slightly. Using a large spoon, scoop the vanilla ice cream out in large, flat chunks, and place them on top of the crust in the bottom of your pan. Cover the vanilla layer with a piece of plastic wrap and use your hands to press it down into a flat layer. The warmth of your hands will help smooth out the layer a bit. Discard the plastic wrap.
- Break up the 10 remaining Oreos into chunks, then sprinkle them evenly over the vanilla layer. Repeat the process of scooping ice cream in large flat chunks with the mint chip ice cream, pressing it down onto the layers of vanilla ice cream and Oreos until the top of the pie is flat. If you have more ice cream than fits in your pan, just mound it up in the center for a mile high ice cream pie. Cover with clean plastic wrap and freeze for 4-6 hours until the ice cream freezes solid again.
- Remove plastic wrap from the top of the ice cream pie and unmold from the springform pan (if using). Slice into 10-12 slices, then plate and drizzle each slice with chocolate syrup before serving.
You can use either regular or mint Oreo cookies in your pie for you crust and between the layers of ice cream.
Amount Per Serving: Calories: 600Saturated Fat: 18gCholesterol: 95mgSodium: 357mgCarbohydrates: 70gFiber: 2gSugar: 54gProtein: 8g
This grasshopper ice cream pie was first published March 11, 2017. The photos and text were updated June 28, 2021.