There is one impressively easy dessert that truly embodies spring: grasshopper pie. It’s green hue and creamy filling are the perfect fit for St. Patrick’s Day, Easter, and Memorial Day. Sometimes it’s a refrigerated pie, but we prefer to make it as a dairy-free mint chip ice cream pie. That cool mint flavor is just amazing when frozen. And it transitions seamlessly from rainy spring celebrations to hot summer birthdays and barbecues.
O’MY! It’s Dairy-Free Grasshopper Mint Chip Ice Cream Pie
We originally created this recipe for O’MY Dairy-Free Gelato. Sadly, they hit a rough patch with distribution and are no longer in business. We truly miss their clean ingredients, creamy consistency, and pure delicious flavors. But enough nostalgia. I think the founder of O’MY would want this recipe to live on. Which is why I have a quick guide to the dairy-free mint chip ice cream options still available for your dairy-free grasshopper pie!
Dairy-Free Mint Chocolate Chip Ice Cream Options
All of the following are also vegan-friendly. I’ve also listed any top allergens in each variety. Keep in mind that coconut is not a tree nut. See this post on coconut vs tree nuts for more information.
Our Top 3 Picks
- Breyers Non-Dairy Mint Chip Oat Milk Ice Cream (contains soy) – This brand comes in large 1.5-quart tubs, so you’ll only need 2/3 of one package for this recipe.
- Fronen Mint Chip Frozen Dessert – If you’re missing O’MY, this brand comes the closest. It’s also made with coconut cream, natural sweeteners, and just a handful of simple ingredients.
- So Delicious Mint Chip Coconut Milk Frozen Dessert – You really can’t go wrong with this dairy-free brand. They are sold in the U.S. and Canada, and also have a No Added Sugar mint chip variety.
More Good Options
- 365 Mint Chocolate Chip Almond Milk Frozen Dessert (contains nuts)
- Ben & Jerry’s Mint Chocolate Chance Non-Dairy Frozen Dessert (contains soy, wheat)
- Cado Mint Chocolate Chip Frozen Dessert
- Cosmic Bliss Mint Chip Galactica Plant-Based Frozen Dessert
- Doozy Pots Chocolate Mint Chip Plant-Based Gelato (contains soy)
- Klimon Mint Condition Frozen Dessert (contains nuts)
- Oatly Mint Chip Oatmilk Frozen Dessert
- Simple Truth Mint Chip & Chocolate Creme Cookie Coconutmilk Frozen Dessert (contains soy, wheat)
Photos by Hannah Kaminsky.
Special Diet Notes: Mint Chip Ice Cream Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, optionally tree nut-free, optionally soy-free, vegan, and vegetarian.
- 1½ cups finely ground chocolate sandwich cookie crumbs (gluten-free, if needed; see Cookie Note below)
- 5 tablespoons coconut oil, melted
- 2 pints dairy-free mint chip ice cream, softened (see post above for options)
- Natural green food coloring (optional; see Color Note below)
- 2 tablespoons coconut oil
- ½ cup dairy-free semi-sweet chocolate chips
- Pinch salt
- 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
- Preheat your oven to 350ºF.
- Place the cookie crumbs in a large bowl, drizzle in the coconut oil, and stir until evenly combined.
- 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.
- Bake the crust for 10 to 14 minutes, or until dry to the touch.
- Let the crust cool completely before putting it in your freezer.
- Once the crust is frozen, gently fold your chosen food coloring into the softened dairy-free gelato (if using).
- 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.
- Return the pie to the freezer to re-solidify, at least 1 hour.
- 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!
- Let the chocolate mixture cool for at least 10 minutes before drizzling it over the top of the pie.
- 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!)
- 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.
- Transfer the coconut whip to a piping bag and apply around the border of the pie, as desired.
- Slice and serve! Cover, and immediately store any leftovers in the freezer.
Cookie Note: Most brands of plain chocolate sandwich cookies, including Oreos and several generics, are made without milk. But of course, always verify the ingredients. There are also several dairy-free, gluten-free brands, including Oreo Gluten Free (also in a mint variety!),
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.
2 Comments
Such a delicious and very yummy pie! My daughter and son love this. I can’t wait to make this again!
That’s wonderful! So glad your family enjoyed this Susan!