Forget traditional grasshopper pie, this easy recipe uses dairy free ice cream, vegan whipped topping and a chocolate cookie crust to make a frozen, no bake pie that’s perfect for anytime of year. Plus, it contains no alcohol so it’s super family friendly. Makes 1 pie or 8 servings.
Did you know July is national ice cream month? With all the traveling we did over the past two months, I almost forgot. But, I couldn’t let the month slip by without a little celebration and new recipe to go with it.
This year, we’re celebrating with another rendition of my favorite easy/fancy dessert – ice cream pie. I pretty much always have an ice cream pie in the freezer.
They’re perfect for making any occasion a little sweeter. I love pulling one out of the freezer on a warm summer night, as a treat for my kids after they’ve spent the day playing outside. Their little eyes get so big when they see it, and it makes my heart so happy.
This particular ice cream pie is inspired by a Wisconsin supper club favorite – the grasshopper cocktail. It’s basically the pink squirrel‘s best friend and the frozen version is served regularly around here (although I’ve technically never had one myself).
While the drink has been lost to history in most parts of the country, the classic retro dessert, grasshopper pie, has maintained its popularity in many American households, and is a favorite in the Midwest.
What is grasshopper pie made of?
Traditionally, grasshopper pie is made from a base of marshmallows, cream and creme de menthe liqueur. Of course, that isn’t going to work if you’re dairy free, and rather than mess around with heavy cream substitutes, I decided to go the easy way: two pints of Hudsonville Ice Cream’s Dairy Free Mint Fudge Cookie flavor.
If you haven’t tried their new dairy free ice cream, you need to run to the store right now. It’s made with a base of oat milk and coconut cream, so it’s super creamy and full of flavor. Plus, the flavors are unique and fun, so we don’t feel like we’re missing out just because we’re dairy free.
Find Hudsonville Ice Cream near you with their scoop locator.
Here’s what you’ll need to make grasshopper pie
- 2 pints of Hudsonville Ice Cream’s Dairy Free Mint Fudge Cookie
- Chocolate cookie pie crust
- Vegan whipped topping*
- Chocolate cookie crumbs
- Rubber spatula
- Extra freezer space (your pie is going to need a flat surface to sit while it freezes)
Dairy free tip: vegan whipped topping can be found at most grocery store chains. Check the freezer section by the regular whipped toppings, and if you don’t find it there, check the organic section.
How to make grasshopper ice cream pie
Clean out some freezer space. You’re going to need to lay your pie flat while it’s freezing, so be sure to make space in your freezer ahead of time. It will freeze faster if it’s in direct contact with the actual freezer rather setting it on top of other frozen things.
Soften the Mint Fudge Cookie ice cream. Normally, I let my ice cream sit out for about an hour, but I let these pints sit in the fridge overnight and they were perfectly softened in the morning.
Fill your pie crust. Empty your pints into the pie crust and spread the ice cream into a smooth layer. If you want to keep your grasshopper pie a beautiful green color, try not to disturb the ice cream too much because the cookie pieces can turn the ice cream base brown if you stir too much.
Bonus points if you let your kids help out with this part. They will think it’s the coolest.
Freeze for at least 1 hour. If you want to take longer, go for it, but you need at least 1 hour to get the ice cream frozen enough to begin the next step.
Add whipped topping and cookie crumbs. After the ice cream is frozen, remove the pie and add some vegan whipped topping (see the note above for options). I like to leave a bit of space around the edges so you can still see the mint ice cream underneath. Top with cookie crumbs.
Freeze for another hour or until you’re ready to serve. If you keep yours in the freezer any longer than an hour, let it sit on the counter for about 10 minutes before slicing. Garnish with chocolate syrup and serve immediately.
Tips for making the best grasshopper pie recipe
- Give yourself enough time for the ice cream to thaw. This will prevent the crust from breaking and it will help maintain the pretty green color of the mint ice cream.
- To make slicing a bit easier, run your knife under hot water before cutting into the grasshopper pie.
- If you want to change things up a bit, try layering a pint of chocolate and a pint of Mint Fudge Cookie. Just be sure to freeze the layers separately.
More dairy free dessert recipes:Print
Forget traditional grasshopper pie, this easy recipe uses dairy free ice cream, vegan whipped topping and a chocolate cookie crust to make a frozen, no bake pie that’s perfect for anytime of year. Plus, it contains no alcohol so it’s super family friendly. #icecream #dairyfree
- 1 prepared chocolate cookie pie crust
- 2 pints Hudsonville Ice Cream’s Dairy Free Mint Fudge Cookie
- 2 – 3 cups vegan whipped topping, softened
- Chocolate cookie crumbs
- Chocolate syrup (optional, for garnish)
- Gently spread softened ice cream into an even layer in the prepared pie crust. Place in freezer for at least 1 hour.
- Remove pie from freezer and spread whipped topping over pie and top with cookie crumbs. Return to freezer and freeze until ready to serve, at least 1 hour, but ideally overnight.
- Cut into 8 slices and drizzle with chocolate syrup before serving.
Keywords: dairy free, vegan, easy, 5 ingredient, summer, ice cream
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