- 2 ¼ cups Chocolate snap cookiescoarsely crumbled chocolate snap cookies, divided (2 cups + ¼ cup)
- 1-2 tbsp Canola oil
- ¾ cup Heavy cream
- â…“ cup Sugar
- 1 cup Greek yogurtnonfat vanilla
- ¼ tsp Peppermint extract
- 2-4 drops Natural green food dye
Grasshopper Ice Cream Pie
This Grasshopper Ice Cream Pie is inspired by the famous grasshopper cocktail which is minty, creamy, and green! This is a healthy take on a mint chocolate ice cream pie. It substitutes some of the cream with nonfat yogurt and uses canola oil instead of butter to make the crust. A few drops of natural green food dye give this dessert a green tint!
To make this, I begin by crumbling chocolate snap cookies in a food processor and mix them with canola oil to make the chocolate crust. For the filling, I whip cream with sugar to make stiff peaks. Then I fold in yogurt, peppermint extract and food dye. When the crust is cold, I spread the creamy mixture over the top and sprinkle over the remaining chocolate cookie crumbs. Freeze for 5 hours and enjoy!
To make Grasshopper Ice Cream Pie, you will need the following ingredients:
So, how to make Grasshopper Ice Cream Pie?
Steps to make Grasshopper Ice Cream Pie
1 | Heat the oven and prepare a baking pan | 5 |
Preheat the oven to 350 °F and line a 9-inch pie pan with parchment paper . | ||
2 | Make the crust | 3 |
Place 2 cups of cookies in a food processor and process until finely ground. | ||
3 | Add canola oil | 2 |
Pour the canola oil into the ground cookies and pulse until combined. | ||
4 | Place crust in pie pan | 5 |
Transfer the cookie mixture to the pie pan. Press it in to the bottom and sides of the pan using your fingers or the back of a spoon. | ||
5 | Bake | 10 |
Bake the crust in the preheated oven for 10-12 minutes until set. Cool on a wire rack. | ||
6 | Make the filling | 5 |
Using an electric mixer, whip the cream until it begins to thicken. Add the sugar and continue to whip the cream until stiff peaks form. | ||
7 | Fold in the yogurt, peppermint extract and food dye | 2 |
Gradually fold in the yogurt before adding the peppermint extract and food dye. Continue to fold gently until combined. | ||
8 | Spread the creamy topping on the crust | 3 |
Transfer the creamy mixture onto the crust and spread it out evenly. Sprinkle with ¼ cup chocolate snap crumbs. | ||
9 | Freeze | 5h |
Place the pie in the freezer for at least 5 hours until firm. | ||
10 | Serve | |
Allow the pie to stand at room temperature for about 15 minutes before serving up slices of this healthy minty pie. | ||
Recipe Reviews
Bethany, thanks for sharing this recipe!
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