Dairy-Free Mint Chip Ice Cream Pie (aka Grasshopper Pie)
Prep time
Cook time
Total time
This fine dessert might look daunting, but all it takes is a few minutes in the kitchen. The hardest part will be waiting for it firm up in the freezer! Please note that the Prep time is hands on time only. Allow a couple hours for freezing the crust and pie, or make it up to a week ahead!.
Recipe type: Dessert
Cuisine: American
Serves: 1 (9-inch) pie
Chocolate Cookie Crust
  • 1½ cups finely ground chocolate sandwich cookie crumbs (gluten-free, if needed)
  • 5 tablespoons coconut oil, melted
Dairy-Free Mint Chip Ice Cream Filling
Chocolate Drizzle
  • 2 tablespoons coconut oil
  • ½ cup dairy-free semi-sweet chocolate chips
  • Pinch salt
Whipped Coconut Cream
  • 1 (14-ounce) can full-fat coconut milk or coconut cream, refrigerated for several hours (see Coconut Milk Note below)
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract
Chocolate Cookie Crust
  1. Preheat your oven to 350ºF.
  2. Place the cookie crumbs in a large bowl, drizzle in the coconut oil, and stir until evenly combined.
  3. Transfer the crumb mixture to a 9-inch pie pan and use your hands to press it evenly across the bottom and up the sides. If it’s too sticky, lightly moisten your hands.
  4. Bake the crust for 10 to 14 minutes, or until dry to the touch.
  5. Let the crust cool completely before putting it in your freezer.
Dairy-Free Mint Chip Ice Cream Filling
  1. Once the crust is frozen, gently fold your chosen food coloring into the softened dairy-free gelato (if using).
  2. Spoon the ice cream filling into your prepared crust, smoothing it evenly across the bottom, and pressing it down to make sure there are air pockets in the filling.
  3. Return the pie to the freezer to re-solidify, at least 1 hour.
Chocolate Drizzle
  1. Place the coconut oil, chocolate chips, and salt in a small microwave-safe bowl and heat on high for 60 seconds. Stir well. If the chips aren't completely melted, heat in 20 second intervals, stirring vigorously after each interval, until the chocolate is just melted. Do not overheat the chocolate!
  2. Let the chocolate mixture cool for at least 10 minutes before drizzling it over the top of the pie.
Whipped Coconut Cream
  1. Open the chilled can of coconut milk, and do not shake it. Scoop the top layer of very thick spoonable coconut cream into a mixing bowl. (Save the coconut water left behind for smoothies, curries, or soups!)
  2. Using a whisk, hand mixer, or stand mixer with whisk attachment, whip the coconut cream on high speed for about 3 minutes before slowly beginning to sprinkle in the sugar, just a little bit at a time. Continue beating the mixture for up to 10 minutes, until light and fluffy. Fold in the vanilla extract.
  3. Transfer the coconut whip to a piping bag and apply around the border of the pie, as desired.
  4. Slice and serve! Cover, and immediately store any leftovers in the freezer.
Color Note: For a unique but delicious flavor and natural color, stir matcha green tea powder into the ice cream. Add just a pinch of blue matcha if you want a minty hue. Or you can simply add natural green food coloring (or blue and yellow) to get you desired color. O'MY Mint Chip Gelato is all natural, with no added colors, so it is a more pure white color.

Coconut Milk Note: What you see is what you get with coconut cream. The top cream in your can should be "stand a spoon in it" thick. If it isn't, you cream won't whip. If the coconut cream separates or gets "chunky" when whipped, it's a bad batch of coconut milk with too much thickener.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-mint-chip-ice-cream-pie