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!
With it being March, I’ve got pie on the brain thanks to our annual Pi Party on Pi Day (March 14th being 3.14…..). But I’m also thinking about green treats with it almost being St. Patrick’s Day. Enter Grasshopper Ice Cream Pie, which is basically the perfect solution for either event!
I mean, I’m obsessed with traditional pies like Blackberry or Old-Fashioned Banana Cream or Salted Caramel Apple. You can check out all of my Pie Archives if you are looking for even more inspiration for Pi Day. But since some people (ahem, my husband) aren’t huge fans of pie crust, I wanted to include an option with a crushed Oreo cookie crust instead!
You guys, this is one of those hardly-a-recipe recipes where the only baking involved is popping a crushed Oreo crust into the oven for a few minutes to give it a bit of structural integrity. And you can even skip that step if you decide to just go with a premade Oreo crust that you can find in the baking aisle.
The rest of it 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 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 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 (here is a link to the exact ones I have had for years) but you can absolutely just use a pie dish or even a square baking dish instead.
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.
- 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: 600 Saturated Fat: 18g Cholesterol: 95mg Sodium: 357mg Carbohydrates: 70g Fiber: 2g Sugar: 54g Protein: 8g
Some of the links above are affiliate links, which pay me a small commission, at no additional cost to you, if you purchase through them. Thanks for supporting House of Nash Eats!