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:
Preheat the oven to 350 °F and line a 9-inch pie pan with parchment paper .
Place 2 cups of cookies in a food processor and process until finely ground.
Pour the canola oil into the ground cookies and pulse until combined.
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.
Bake the crust in the preheated oven for 10-12 minutes until set. Cool on a wire rack.
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.
Gradually fold in the yogurt before adding the peppermint extract and food dye. Continue to fold gently until combined.
Transfer the creamy mixture onto the crust and spread it out evenly. Sprinkle with ¼ cup chocolate snap crumbs.
Place the pie in the freezer for at least 5 hours until firm.
Allow the pie to stand at room temperature for about 15 minutes before serving up slices of this healthy minty pie.
You will not believe how tasty this creamy, minty green Grasshopper Ice Cream Pie is! And it’s healthy too! Make it soon and don’t forget to tag your social posts with #cookmerecipes!
Bethany, thanks for sharing this recipe!
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