Grasshopper Ice Cream Pie

creamy, minty, green and healthy!
Creamy, minty, green and healthy!
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Ingredients

Adjust Servings:
2 ¼ cups Chocolate snap cookies coarsely crumbled chocolate snap cookies, divided (2 cups + ¼ cup)
1-2 tbsp Canola oil
¾ cup Heavy cream
⅓ cup Sugar
1 cup Greek yogurt nonfat vanilla
¼ tsp Peppermint extract
2-4 drops Natural green food dye

Nutritional information

277
calories
17g
fat
27g
carbohydrates
5g
protein
31mg
cholesterol
136mg
sodium
  • Vegetarian Recipes
Ingredients

Grasshopper Ice Cream Pie

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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:

Ingridiens for Grasshopper Ice Cream Pie

So, how to make Grasshopper Ice Cream Pie?

Steps to make Grasshopper Ice Cream Pie

1
Done
5

Heat the oven and prepare a baking pan

Preheat the oven to 350 °F and line a 9-inch pie pan with parchment paper .

2
Done
3

Make the crust

Place 2 cups of cookies in a food processor and process until finely ground.

3
Done
2

Add canola oil

Pour the canola oil into the ground cookies and pulse until combined.

4
Done
5

Place crust in pie pan

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
Done
10

Bake

Bake the crust in the preheated oven for 10-12 minutes until set. Cool on a wire rack.

6
Done
5

Make the filling

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
Done
2

Fold in the yogurt, peppermint extract and food dye

Gradually fold in the yogurt before adding the peppermint extract and food dye. Continue to fold gently until combined.

8
Done
3

Spread the creamy topping on the crust

Transfer the creamy mixture onto the crust and spread it out evenly. Sprinkle with ¼ cup chocolate snap crumbs.

9
Done
5h

Freeze

Place the pie in the freezer for at least 5 hours until firm.

10
Done

Serve

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 is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Bethany, thanks for sharing this recipe!

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