Grasshopper Ice Cream Pie is creamy, mint-forward, and studded with chocolate — and best of all it requires absolutely no oven time. This no-bake pie feels both retro and elegant, yet it’s simple enough to whip up at home any day of the week.
It’s ideal for St. Patrick’s Day, summer parties, or any moment when you want a cool, minty dessert that looks impressive without the fuss.
Why You’ll Love This Recipe
- No-bake convenience — completely freezer-based, no baking required
- Classic mint and chocolate — cool, refreshing, and nostalgic
- Make-ahead friendly — assemble in advance and store in the freezer for stress-free entertaining
- Looks fancy, is actually easy — great for when you want a polished dessert with minimal effort
How to Make a Grasshopper Ice Cream Pie
Make the crust: Crush Oreo Mint Creme cookies to fine crumbs using a food processor or a sturdy bag and a rolling pin. Stir the crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Set aside.
Mix the filling: In a large bowl, fold softened grasshopper (or mint chocolate chip) ice cream together with thawed frozen whipped topping. Stir gently until combined — you want the filling light and fluffy, not melted.
Assemble and chill: Spoon the ice cream mixture into the prepared crust and smooth the surface. Freeze the pie until firm, about 3 hours.
Decorate: Before serving, pipe or spread extra whipped topping along the edge and garnish with halved or crushed Oreos for texture and presentation.
Pro Cookie-Cutting Tip
To halve Oreo cookies cleanly: hold a knife blade parallel to the countertop and press straight down in one quick motion. This yields two neat halves without turning the cookie into crumbs.
Serving Tip
Remove the pie from the freezer about 15 minutes before serving so it softens slightly. This makes slicing much easier and prevents the pie from cracking as you cut.
Ways to Customize
- Extra chocolate: Drizzle chocolate syrup into the crust before adding the filling or drizzle on top before serving
- Boozy twist: Stir 1–2 tablespoons crème de menthe into the ice cream filling for a subtle boozy mint flavor
- Alternate crusts: Use plain Oreos or chocolate wafer cookies if you can’t find mint Oreos
Healthier-ish Options
- Use light whipped topping
- Choose a reduced-fat mint ice cream
- Serve smaller slices for portion control
Recipe Overview
Ingredients
- 18 Oreo Mint Creme cookies, crushed (plus more for decorating)
- 3 Tbsp. salted butter, melted
- 2 pints grasshopper or mint chocolate chip ice cream, softened
- 1 cup frozen whipped topping, thawed (plus more for decorating)
Instructions
- In a 9-inch pie plate, combine the cookie crumbs and melted butter. Press the mixture into the bottom and up the sides of the plate. Set aside.
- In a large bowl, gently fold together the softened ice cream and whipped topping. Pour the mixture into the prepared crust and smooth the top. Freeze for about 3 hours, or until firm. Decorate with additional whipped topping and cookies if desired. Remove from the freezer 15 minutes before serving to soften slightly. Enjoy!
Notes
If you try this pie and enjoy it, please consider leaving a rating on the recipe card or a comment sharing any tweaks you made. Simple adjustments like adding a chocolate drizzle, swapping crusts, or a splash of liqueur make this dessert easy to personalize.
Pin it, print it, or share it—green desserts deserve a little spotlight, and this one is a crowd-pleaser.
Wishing you a delicious day.
