Grasshopper Ice Cream Pie
User Reviews
5
Grasshopper Ice Cream Pie
Description
This pie begins with a crust of finely crushed Oreo cookies combined with melted salted butter, pressed into a pan and baked to form a firm base. After cooling, softened vanilla ice cream is spread over the crust, pressed flat, then topped with mint chip ice cream. The contrasting ice cream flavors create a creamy texture and a balance of vanilla sweetness with mint chocolate chip coolness.
Chocolate syrup can be drizzled on top or between layers for additional chocolaty depth. The dessert is frozen to firm up before serving for a sliceable consistency. The Oreo crust adds crunch and cocoa notes to each bite.
This no-bake pie works well as a summer dessert or for gatherings where a cool, minty ice cream treat is desired. It requires some advance time for freezing and softening ice cream for easy spreading.
Ingredients
- 30 Oreo cookies divided (not quite a full package)
- 4 Tablespoons butter melted, salted
- 1 quart vanilla ice cream
- 1 quart mint chip ice cream
- chocolate syrup
Instructions
- Preheat oven to 350°F.
- 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.
Notes
- Use regular or mint Oreo cookies for the crust and between ice cream layers according to taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Calories | 601kcal | 30% |
| Carbohydrates | 70g | 23% |
| Protein | 9g | 18% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 357mg | 15% |
| Potassium | 455mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 55g | 110% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 252mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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