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
Invigorating fresh mint meets dark chocolate in this bright and light, yet rich and decadent mint chip ice cream pie. Peppermint patties have nothing on this sensation. It looks and tastes better than a custom bakery dessert!
The secret ingredient is one of my favorite dairy-free ice creams. Whenever I’m at Sprouts, I like to pick up the Orange Cream and Mint Chip flavors of O’MY Dairy-Free Gelato. Sprouts always carries a variety of O’MY flavors in the dairy-free frozen dessert section, and it’s so easy to spot those cute and colorful pints.
There is just something about the combination of rich coconut milk, mint, and chocolate. It’s one of those flavor trifectas that is so harmonious. And O’MY has perfectly balanced these foods in their pure, natural, and addictive dairy-free gelato.
O’MY Mint Chip Gelato contains just 8 simple ingredients, and is free of colors and artificial flavors. For that reason, it’s actually white in color. But you can use our green color options for that grasshopper pie hue, if you wish!
You can also choose another flavor of dairy-free gelato, or even layer two flavors, to create a different ice cream pie experience. O’MY makes 7 classic vegan flavors sweetened with cane sugar, and 2 low sugar keto flavors. But if you are a chocolate mint fan, I highly recommend making this dairy-free mint chip ice cream pie recipe first!
This recipe post is sponsored by O’MY Gelato, but the recipe, photos, honest opinions, and true love for this vegan mint chip ice cream pie belong to us! 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, tree nut-free (see this post on coconut vs tree nuts), soy-free, vegan, and vegetarian.
For a keto and low carb dairy-free chocolate mint ice cream pie, use O’MY I Love Chocolate Low Sugar Gelato, and stir in pure mint extract, to taste. Use Catalina Crunch chocolate vanilla or chocolate mint cookies for the crust, sugar-free dairy-free chocolate chips, and omit the sweetener in the coconut whip, or just whip in a few drops of pure stevia.
- 1½ cups finely ground chocolate sandwich cookie crumbs (gluten-free, if needed)
- 5 tablespoons coconut oil, melted
- 2 pints O'MY Mint Chip Dairy-Free Gelato, softened
- 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.
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.
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!