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Grasshopper Pie

  • Author: Kelsey Nixon


Our take on the retro-inspired Grasshopper Pie is an ice cream version! 



Chocolate Cookie Crust

  • 30 chocolate wafer cookies, such as Famous Wafers (about 1 1/2 cups crushed)
  • 1/4 teaspoon kosher salt
  • 6 tablespoons (1/3 cup) unsalted butter, melted


  • 4 cups Mint Chocolate Chip Ice Cream, softened


  • 1/2 heavy whipping cream
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla or mint extract
  • Chocolate chips or chocolate sauce



For the crust:

  1. Pre-heat the oven to 375 degrees F.
  2. Place the cookies and salt in the bowl of a food processor or blender and process into crumbs, about 30 seconds. Drizzle the melted butter over the crumbs still in the food processor and pulse until incorporated, about 10 (1-second) pulses. Transfer to a greased 9-inch pie plate. Press into an even layer on the bottom and up the sides of the pie plate using your fingers.
  3. Bake the crust 10 minutes. Place the pie pan on a wire rack to cool to room temperature.
  4. In the meantime, whip heavy cream with sugar and extract until soft peaks form. Set aside.


  1. Spread ice cream into crust.
  2. Top with whipped cream and sprinkle with chocolate chips, or crushed chocolate cookies or candies.  Freeze until firm. Remove from the freezer 15 minutes before serving.
  3. If desired, drizzle with chocolate sauce just before serving.