This Oreo Mint Ice Cream Pie is easy to put together and so delicious made with a mint Oreo pie crust, mint ice cream, mint whipped cream, and chocolate syrup. This dessert is perfect for a summer party, St. Patrick’s Day, or just a weekday dessert!
Why I Love This Recipe
My mom used to make this Oreo Mint Ice Cream Pie when I was a kid. Also called Grasshopper Pie, there are many versions and variations out there.
I tried to get as close to my Mom’s version as I could. One ingredient that wasn’t around when I was younger is the Mint Oreos which make the crust even better than I remember!
Ingredients Needed to Make Mint Ice Cream Pie
- mint Oreo cookies
- butter
- mint chocolate chip ice cream
- chocolate syrup
- heavy whipping cream
- confectioners powdered sugar
- vanilla extract
- peppermint or creme de menthe extract
- dark chocolate bar or semi-sweet chocolate chips (optional)
How to Make An Oreo Mint Ice Cream Cake
Step 1: Put the Oreos in a food processor and pulse into a crumble. If you don’t have a food processor, you can place the cookies in a plastic bag and crush them with something heavy.
Step 2: Melt the butter in a microwave-safe bowl. Add the crumbled cookies to the butter and mix together with a spoon until all of the crumble has been coated with butter.
Step 3: Place the cookie mixture into a spring-form pan and press into the bottom and sides with your hands. Cover the mixture with a piece of wax paper or parchment paper and press with a heavy glass or small bowl to get it nice and packed. Cover with plastic wrap and freeze the crust for 1 hour.
Step 4: Remove the ice cream from the freezer and place it on the counter for 15-20 minutes to soften. Place the ice cream in a bowl and stir it with a spoon to make it a soft-serve consistency. Remove the crust from the freezer and add the ice cream in a smooth layer leaving room for the whipped cream layer on top.
Step 5: Pour a thin layer of chocolate syrup on top of the ice cream and spread it to the edges. Cover the pan with the plastic wrap and place it back into the freezer for another hour.
Step 6: Place the heavy whipping cream into a bowl and whip it at medium speed with a hand mixer. Add the powdered sugar, vanilla, and peppermint and beat on high until the cream is nice and stiff. This will take about 4-5 minutes.
Step 7: Remove the pie from the freezer and add the mint whipped cream to the top spreading it to the edges. Cover and return to the freezer for at least 12 hours. Overnight is best so that everything will be nice and firm.
Step 8: When you are ready to serve the pie, take a dark chocolate bar and shave off the side with a vegetable peeler to create chocolate shavings. Sprinkle on top of the pie and allow the pie to sit for a minute or two before slicing.
Expert Tips For Making Grasshopper Pie
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This pie is best when it’s frozen for 12-24 hours so make sure you plan for that time. This will ensure the pie becomes nice and firm and all those mint flavors blend together.
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Run a knife under hot water before slicing the pie. Wipe off the knife in between slicing to easily cut through the pie!
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The chocolate syrup layer is a little messy because it doesn’t fully freeze. You can skip it or drizzle it on top of the whipped cream if you don’t want the chocolate syrup to ooze out when you slice the pie.
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If you don’t want to make your own whipped cream, you can use frozen whipped topping like Cool Whip.
Recipe FAQs
I used my 7″ springform pan that I also use for my Instant Pot. If you don’t have one, you can use a pie pan, a glass baking dish, or even a basic cake pan. You may have to adjust the measurement a little, but the pie will still taste delicious!
Yes, you can make the pie up to two days in advance. Store it in the freezer, tightly covered with plastic wrap or aluminum foil until you are rady to serve it.
Wrap any leftover grasshopper pie tightly with plastic wrap or foil or place it in an airtight container and store it in the freezer for up to one week.
If the crust is too hard to cut, let the pie sit at room temperature for a few minutes to soften slightly before slicing. You can also dip the knife in warm water before cutting to make slicing easier.
If you get a chance to make this Oreo Mint Ice Cream Pie, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Oreo Mint Ice Cream Pie
Equipment
- 7″ springform pan or pie pan
- food processor
- medium mixing bowl
- small microwave-safe bowl
- large mixing bowl
- electric hand mixer
- vegetable peeler
Ingredients
Mint Oreo Crust
- 25 mint Oreo cookies (or regular Oreos)
- 5 tablespoon butter, melted
Ice Cream and Chocolate Syrup Layers
- 36 ounces green mint ice cream (I used light “churned” ice cream)
- ½ cup chocolate syrup
Mint Whipped Cream Layer
- 1 cup heavy whipping cream
- ¼ cup confectioners powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract (or creme de menthe extract)
Chocolate Shavings
- dark chocolate shavings (or mini semi-sweet chocolate chips)
Instructions
Mint Oreo Crust
- Put the Oreos in a food processor and pulse into a crumble. If you don’t have a food processor, you can place the cookies in a plastic bag and crush them with something heavy. Place the crumbled Oreos in a bowl.
- Melt the butter in a microwave-safe bowl and add to the cookie crumbles. Mix together with a spoon until all of the crumble has been coated with butter.
- Place the mixture into the pan and press into the bottom and sides with your hands. Once you have the crust in place, cover with a piece of wax paper or parchment paper and press with a heavy glass or small bowl. This will pack the crust in so that it stays in place. Place a piece of plastic wrap over the top of the crust and freeze for 1 hour.
Ice Cream and Chocolate Syrup Layers
- Remove the ice cream from the freezer and place it on the counter for 15-20 minutes to allow it to soften. Place the ice cream in a bowl and stir it with a spoon to get it to be like a soft-serve consistency. This will make it easier to pack into the crust. Remove the crust from the freezer and add the ice cream. Smooth it to the edges but make sure you still have room at the top for the whipped cream layer.
- Pour a thin layer of chocolate syrup on top of the ice cream and spread it around to the edges. Cover the pan with the plastic wrap and place it back into the freezer for another hour.
Mint Whipped Cream Layer
- Place the heavy whipping cream into a bowl and begin to whip it on medium speed with a hand mixer. Add the powdered sugar, vanilla, and peppermint and continue to beat on high speed until the cream is nice and stiff. This will take about 4-5 minutes.
- Remove the pie from the freezer and add the mint whipped cream to the top. Spread it to the edges. Cover and return to the freezer for at least 12 hours. Overnight is best so that everything will be nice and firm.
Chocolate Shavings
- When you are ready to serve the pie, take a dark chocolate bar and shave off the side with a vegetable peeler to create chocolate shavings. Sprinkle on top of the pie and allow the pie to sit for a minute or two before slicing. TIP: use a warm knife to cut through the pie!
Notes
- This pie is best when it’s frozen for 12-24 hours so make sure you plan for that time. This will ensure the pie becomes nice and firm and all those mint flavors blend together.
- The chocolate syrup layer is a little messy because it doesn’t fully freeze. You can skip it or drizzle it on top of the whipped cream if you don’t want the chocolate syrup to ooze out when you slice the pie.
- If you don’t want to make your own whipped cream, you can use frozen whipped topping like Cool Whip.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.