This Grasshopper Ice Cream Pie is a fun quick-prep dessert for any time of the year! It’s made with Chapman’s Yukon ice cream sandwiches and Mint Chip ice cream in a no-bake chocolate cookie crust. It’s easy to make but looks impressive!
This recipe has been sponsored by Chapman’s Ice Cream and I was compensated for my time spent creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
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Mint desserts are always a favorite here! In fact, I think mint chip tops my kids’ list of favourite ice cream flavours (so I knew this pie would be a hit!).
Summer is the time for lazy days in the sun or busy days at the park or the beach, which means that no one has a lot of time or energy to put into prepping food.
Thankfully, this ice cream pie comes together in just a few minutes and with only a few ingredients!
Chapman’s is our ice cream of choice here so we’ve chosen two of our favourites to incorporate into this fun no bake pie: the Yukon ice cream sandwiches (you can really use any flavour!) and the Markdale Creamery Mint Chip ice cream.
I love how fun the cubed ice cream sandwiches make the presentation of this dessert! Your guests will be expecting a mint pie and the pockets of ice cream sandwiches are such a fun surprise.
If you love mint desserts as much as we do, check out these No Bake Mint Chocolate Bars, this Mint Cream Cheese Brownies or this traditional Grasshopper Pie Recipe!
Ingredients Needed:
We need just a few ingredients to make this easy dessert!
- Chapman’s Yukon Ice Cream Sandwiches: I used Cookies & Cream but the French Vanilla or the Chocolate Fudge would also work great! Just choose your favourite.
- Chapman’s Markdale Creamery Mint Chip Ice Cream: obviously we opted for mint in true grasshopper pie fashion, but you could make a similar ice cream pie with any flavour of ice cream. Chocolate ice cream would be fun with the Cookies & Cream sandwiches, too!
- Chocolate sandwich cookies: the base for our crust. If you don’t have chocolate sandwich cookies, you can use 2 ½ cups chocolate baking crumbs (or graham cracker crumbs) instead.
- Melted butter: is the glue that holds our crust together. Salted or unsalted both work great!
- Garnishes: you can garnish however you like! We use whipped cream, ice cream sandwich chunks, fresh mint leaves and mini chocolate chips.
How to make this Grasshopper Ice Cream Pie:
This dessert recipe couldn’t be easier! It takes a little time to ensure everything stays at the perfect consistency, so please refer to the complete recipe in the pink recipe card.
- Add cookies and butter to the food processor.
- Process until smooth — it should hold together easily.
- Press crust into pie plate — a deep dish if you have one!
- Cut ice cream sandwiches into cubes and freeze until you need them.
- Spoon a little bit of Chapman’s Markdale Creamery Mint Chip Ice Cream into the crust.
- Arrange cubes of Chapman’s Yukon Ice Cream Sandwiches over top, and continue until all the mint chip ice cream has been used. Freeze until firm.
Ice Cream Pie FAQs
One of the best things about ice cream desserts is that they can be made up to 3 months before you serve them! Simply cover tightly (I like to use plastic wrap, and then aluminum foil) and freeze.
The ice cream pie will be tough to slice right out of the freezer. I recommend letting it sit on the counter for at least 10 minutes before slicing.
You could leave it out up to 20-25 minutes before serving but I don’t recommend any longer than that because it will start to get melty.
If you’re looking for an easy way to serve this pie to your guests, you can put your dessert plates in the freezer for 15 minutes while you let the pie warm slightly.
Slice and plate the pie and garnish as desired. From here, you can put the slices in the freezer so they are ready for your post-dinner sweet treat, or you can serve immediately.
Variations on this frozen Grasshopper Pie:
There are so many ways to make this recipe your own! Here are a few of our favourites:
- Make Ice Cream Cupcakes: press the crust into a muffin pan lined with paper liners. Add one cube of ice cream sandwich in each muffin cup and top with softened ice cream. Garnish with whipped cream, a mint leave and an ice cream sandwich cube.
- Serve a crowd: If you want to make a large pan, you could press the crust into a 9×13″ pan, then top with half of the ice cream. Freeze until solid and top with a layer of ice cream sandwiches (whole or cut into cubes) and top with the remaining softened ice cream. Freeze until firm and garnish.
- Other flavours: as mentioned above, there are so many other flavour variations that works just as well! Try the Chocolate Fudge Ice Cream Sandwiches instead of the Cookies & Cream, or try vanilla ice cream sandwiches with Cherry Chocolate or Cotton Candy Markdale Creamery ice cream. I love incorporating some kind of colour contrast between the sandwiches and the ice cream for more of a pop!
More ice cream desserts you’ll love:
- Got extra ice cream sandwiches? Try an Ice Cream Sandwich Cake!
- Got extra ice cream? Try these Blueberry Cheesecake Ice Cream Cupcakes or these Caramel Praline Ice Cream Cupcakes!
- Looking for a unique dessert? Try these Baked Alaska Tarts.
Grasshopper Ice Cream Pie
written by Ashley Fehr
Ingredients
- 300 grams chocolate sandwich cookies (or 2½ cups chocolate baking crumbs)
- ½ cup melted butter
- 4 Chapman's Yukon Ice Cream Sandwiches (any flavour)
- 2 litres Chapman's Markdale Creamery Mint Chip Ice Cream
- Whipped cream, ice cream sandwich cubes, mini chocolate chips and fresh mint leaves for garnish as desired.
Instructions
- Combine cookies and melted butter in a food processor and process until crushed and smooth. (If using chocolate baking crumbs, you can simply stir the two together).
- Press into a 9" deep dish pie plate or springform pan (if using a springform pan, be sure to line the bottom with parchment so it is easy to remove).
- Place the crust into the freezer for 15 minutes and remove the mint chip ice cream to allow it to soften slightly.
- Meanwhile, unwrap the ice cream sandwiches and cut each sandwich into 9 squares. Return to the freezer.
- Remove the crust from the freezer and spoon some of the ice cream into the bottom. Top with some of the ice cream sandwich cubes, pressing them into the softened ice cream gently.
- Top with more of the ice cream, spreading it into the spaces between the ice cream sandwiches as much as you can. Top with more ice cream sandwich cubes and continue until all ice cream is used (you may have extra ice cream sandwiches depending on the size of your pit plate — I like to cover all of mine with ice cream, but you can also have some dotting the top).
- Freezer for 6 hours or until firm.
- Remove from the freezer 10-15 minutes before slicing. Garnish with whipped cream, ice cream sandwich cubes, mini chocolate chips and fresh mint leaves as desired.
Notes
Nutrition Information
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Joan Leslie Robertson says
Which grocery stores in the Dundas/Hamilton area carry the Chapman products in this recipe? Markdale Creamery Mint Chip ice cream and Yukon ice cream sandwiches?
Thanks,
Joan Robertson
The Recipe Rebel says
Hi Joan! I have no idea, I do not live in that area. But Chapman’s has a tool on their website where you can search for products. https://www.chapmans.ca/chapmans-near-me/ Hope this helps!