No Churn Grasshopper Pie Ice Cream
Our Grasshopper Pie Ice Cream combines the boozy chocolate and mint goodness of grasshopper pie and delicious ice cream all in one scoop.
Grasshopper pie is a classic dessert that combines the refreshing flavors of mint chocolate and crème de menthe liqueur in a creamy, decadent treat.
Now, imagine taking that beloved alcoholic dessert to the next level by turning it into an irresistible ice cream flavor.
Grasshopper pie ice cream captures all the deliciousness of the original dessert in a cool and creamy form, perfect for satisfying your sweet tooth on a hot summer day or served as a fun St. Patrick’s Day party food idea.
Because why choose between two desserts when you can have both? At least, that’s my, Alyssa’s philosophy. Whether you like it boozy or a little more kid friendly, this no-churn grasshopper pie ice cream is sure to be a hit!
Ingredients Needed
- Heavy cream
- Condensed milk
- Creme de menthe liqueur — A sweet and mint-flavored alcoholic beverage. Also used in our creme de menthe ice cream shots. Replace with peppermint extract if you want an alcohol-free dessert. (Peppermint extract is very strong so add it according to your taste preferences. We recommend 1-1 ½ teaspoons.)
- Creme de cocoa liqueur — Skip this ingredient if you want an alcohol-free dessert.
- Marshmallow fluff
- Oreo cookies — Or any other chocolate sandwich cookies broken into pieces. Do not break them into cookie crumbs since we are not making a cookie crust. You’ll want nice chunks.
How to Make Grasshopper Pie Ice Cream
1 — In a large mixing bowl, whip the heavy cream on medium speed until stiff peaks form. Be careful not to overwhip. Set aside.
2 — In another large bowl, combine the condensed milk, crème de menthe liqueur, and crème de cacao liqueur. Mix until well combined.
3 — Gently fold in the broken chocolate sandwich cookies until evenly distributed throughout the mixture, but reserve a few for the top.
4 — Pour the ice cream mixture into a 8” x 8” freezer-safe baking pan. Smooth the top with a spatula.
5 — Spoon the marshmallow fluff in large dollops across the top of the cream mixture. Use a knife or spoon to gently swirl it into the rest of the mixture.
6 — Top with a few additional cookie pieces.
7 — Cover the container with plastic wrap or a lid and place it in the freezer. Allow the ice cream to freeze for at least 5 hours, or preferably overnight, until firm.
8 — When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly. Scoop the grasshopper pie ice cream into bowls or cones.
Feel free to garnish with extra cookie pieces, chocolate sprinkles, chocolate chips, chocolate shavings, mint sprigs, whipped cream, chocolate syrup, and/or hot fudge syrup.
Recipe Notes and Tips
- Customize the mint flavor: Adjust the amount of crème de menthe liqueur according to your preference for a stronger or milder mint flavor.
- Customize the sweetness: Add more or less marshmallow fluff.
- Experiment with different variations: Using different types of cookies like mint Oreos or additional mix-ins like chocolate chips or chopped nuts.
- For a vibrant green color: Add a few drops of green food coloring.
- Store properly: Store any leftover ice cream in an airtight container in the freezer. Enjoy within a few weeks for the best flavor and texture.
More Easy Boozy Dessert Recipes
If you love this frozen boozy dessert, then you’ll love our very similar boozy mudslide icebox cake that is less of a chocolate mint and more chocolate espresso. For more adult desserts, check out some of our favorite recipes from the archives below —
- Boozy Peanut Butter and Jelly Tart
- Bailey’s Ice Cream with Whiskey Caramel Sauce
- Spiked Easter Peeps
- Whipped Ricotta Topped French Toast with Boozy Blood Orange Compote
No Churn Grasshopper Pie Ice Cream Recipe
Equipment
- Stand mixer
- 8” square baking dish
Ingredients
- 2 cup heavy cream
- 14 oz condensed milk 1 can
- 4 tbsp crème de menthe liqueur
- 3 tbsp creme de cocoa liqueur
- 1 cup marshmallow fluff
- 14-16 chocolate sandwich cookies broken into pieces
Nutrition
Notes
- If you’d prefer to make this without alcohol, simply skip the creme de cocoa, replace the creme de menthe with a few drops of peppermint extract. (Peppermint extract is very strong so add it according to your taste preferences but I recommend 1-1 ½ teaspoons) and, if you still want your ice cream to have the green color, don’t forget a few drops of green food coloring
Instructions
- In a large mixing bowl, whip the heavy cream on medium speed until stiff peaks form. Be careful not to overwhip. Set aside.
- In another large bowl, combine the condensed milk, crème de menthe liqueur, and crème de cacao liqueur. Mix until well combined.
- Gently fold in the broken chocolate sandwich cookies until evenly distributed throughout the mixture, but reserve a few for the top.
- Pour the ice cream mixture into a 8” x 8” freezer-safe baking pan. Smooth the top with a spatula.
- Spoon the marshmallow fluff in large dollops across the top of the cream mixture. Use a knife or spoon to gently swirl it into the rest of the mixture.
- Top with a few additional cookie pieces.
- Cover the container with plastic wrap or a lid and place it in the freezer. Allow the ice cream to freeze for at least 5 hours, or preferably overnight, until firm.
- When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly. Scoop the grasshopper pie ice cream into bowls or cones. Feel free to garnish with extra cookie pieces, chocolate sprinkles, chocolate chips, chocolate shavings, mint sprigs, whipped cream, chocolate syrup, and/or hot fudge syrup.
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