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How to Make Grasshopper Ice Cream Pie (Light Recipe)

Audrey is a medical transcriptionist and freelance writer who writes on a variety of topics, including grief and loss, pet care, and more.

Marshmallows are a key ingredient in Grasshopper Ice Cream Pie.

Marshmallows are a key ingredient in Grasshopper Ice Cream Pie.

How to Make Grasshopper Ice Cream Pie (Lighter Recipe)

I recently found this recipe on—it is called Low Calorie Grasshopper Ice Cream Pie. This is a favorite at our house because of its minty flavoring.

I have made several ice cream pies over the years and this is one of my favorites. Another one of my favorites is something called Banana Split Ice Cream Pie.

I am making this soon for a family event but when I began to look at the ingredients, while it is low in calories (only 234 as the recipe stands), I saw some things I'm not fond of using—processed foods.

I started to wonder what would happen if I could come up with different ways to revamp this recipe and take out some of the processed foods and made it more "natural."

Some of the changes I have made are totally obvious—say for instance where the crust and ice cream are concerned. My goal though is that even if I add back in a few more calories (and lose some of the convenience), I might have a healthier product in another way—less processed foods and a more 'natural' ice cream pie. Let me show you what I came up with!

Grasshopper Ice Cream Pie

Makes 12 servings

* Indicates all things that can be substituted


  • 1 cup chocolate wafer crumbs (about 20 cookies) *
  • 2 tablespoons butter, melted *
  • 2 tablespoons 1% low-fat milk *
  • 1 7-ounce jar of marshmallow creme**
  • 1/4 cup green creme de menthe*
  • 1 tablespoon white creme de cacao*
  • 1 8-ounce container frozen fat-free whipped topping, thawed **
  • 3 cups vanilla low-fat ice cream, softened *
  • 2 teaspoons chocolate syrup *

Preparation Method

  1. Combine cookie crumbs and butter in a small bowl. Stir with a fork to moisten. Press into the bottom of a 9-inch springform pan. Chill.
  2. Combine milk and marshmallow creme in a bowl that can go into the microwave. Cook on HIGH for 1 minute—stir once in between.
  3. Add creme de menthe, cacao, and whipped topping—stir to blend.
  4. Spread the ice cream over the crust in the springform pan. Top with the marshmallow mixture.
  5. Freeze at least 6 hours.
  6. Drizzle with chocolate syrup before serving.

Easy Substitutions

  • Use Nabisco Chocolate Wafers for the crust—or substitute Oreo cookies for a delicious change
  • Use a graham cracker crust or chocolate graham cracker crust for the chocolate cookies
  • Use a combination of nuts, oats, and graham cracker crumbs or cookies to equal the 1 cup of cookie crumbs—make your crust with those ingredients
  • Make the pie in a 9-inch pie plate—line with parchment paper to aid in ease of removal and slicing when complete
  • Substitute margarine for the butter
  • Use nonfat (skim) milk in place of the 1% milk
  • Substitute nonfat frozen yogurt for the vanilla ice cream
  • Use a lower fat, nonfat ice cream—even a sugar free ice cream
  • Make your own vanilla ice cream—substitute that
  • Whip up homemade chocolate syrup and use that
  • Melt real chocolate and drizzle over the pie rather than using chocolate syrup—it will be less sweet and is just as simple as using chocolate syrup
  • Really simple solution—omit the creme de menthe and creme de cacao—use softened mint chocolate chip ice cream in place of the vanilla ice cream

Substitutes for Creme de Menthe and Creme de Cacao

For creme de menthe—substitute the following

  • Mint Italian soda syrup or
  • Non-alcoholic peppermint extract or
  • Peppermint oil 2 drops per 3 tablespoons water or grapefruit juice

For creme de cacao—substitute the following

  • Powdered white chocolate mixed with water or
  • Non-alcoholic vanilla extract mixed with powdered sugar

Substitute for Marshmallow Creme

It may seem like a "sin" of sorts to substitute for the marshmallow creme but I was just curious if it could be done—and indeed it can!

For 2-1/8 cup of marshmallow creme (equivalent to a 7-ounce jar of marshmallow creme)


  • Marshmallows—Roughly 32-35 large or 320-325 miniature
  • 4-1/8 teaspoons corn syrup


  1. Assemble double boiler—or use a glass or metal bowl set over a saucepan of boiling water—do not let bowl touch the water.
  2. Stir until melted—and you have marshmallow creme

Note: If you have a little bit more marshmallow creme than necessary, it won't hurt anything. It will just add a bit more fluffiness to the top of the pie. If you want to be 'precise' measure out 7 ounces of marshmallows on a cooking scale (or a tad more) and then proceed as above.

Substitute for Frozen Whipped Topping (Cool Whip)

If you want to use an organic version of frozen whipped topping, there is a new product on the market—Tru Whip made by Peak Foods. You might want to substitute that at the very least for the frozen whipped topping.

Some people say you can substitute plain whipping cream that has been whipped or whipped creme fraiche (buttermilk and heavy cream whipped together) - however, when I have tried plain whipping cream as a substitute for frozen whipped topping, it has separated and not held up to the task. This recipe is called Stabilized Whipped Cream and it does the trick!

Stabilized Whipped Cream—Substitute for Cool Whip

Makes 12-16 servings


  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 2 cups whipping cream (can use lower-fat)
  • 1/2 cup confectioners' sugar * (less if you prefer)


  1. In bowl or top of double boiler pan, sprinkle the gelatin over the cold water. Let sit for 5 minutes.
  2. If you do not have a double boiler, use a bowl that will fit on top of a saucepan - but don't let the bowl touch the boiling water.
  3. Bring saucepan or bottom of double boiler to nice simmer. Place softened gelatin mixture in bowl over pan of simmering water or top half of double boiler atop pan. Stir until the gelatin dissolves over the boiling/simmering water.
  4. Remove from heat—set aside and let cool for a bit.
  5. In a large bowl or mixer, beat the whipping cream until foamy. Add sugar 1 tablespoon at a time until cream is the desired sweetness. Soft peaks should begin to form.
  6. Add gelatin mixture and continue beating until cream is the consistency of frozen whipped topping.

Note: The addition of a bit of gelatin is the 'stabilizer' that will keep the whipping cream from separating!

Homemade Chocolate Syrup

Store in clean container in the fridge and you will have for ice cream toppings, to make chocolate milk, etc.


  • 1/2 cup cocoa
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla extract
  • Salt if desired


  1. Combine the cocoa, sugar and salt in saucepan
  2. Add water and mix until the mixture is smooth
  3. Bring the mixture in the pan to a boil
  4. Boil for 1 minute but be careful not to over boil
  5. Remove from heat and when cool, add vanilla - or almond extract

Substitute for Powdered Sugar

Confectioner's sugar (powdered sugar) can be made by combining the following

1 cup regular sugar

1 tablespoon cornstarch

Whir in a blender or a food processor until the consistency of powdered sugar!

Summing It Up on How to Make Grasshopper Ice Cream Pie

An ice cream pie is a delicious end to any meal—sometimes the perfect dessert for a heavier or spicier meal but especially in summer months, an ice cream pie is simply refreshing.

There are many hundreds of recipes out there for all kinds of ice cream pies from tin roof sundae pies to banana split pies. The sky's the limit on finding recipes!

Healthy recipes doesn't mean the same thing to every person of course! While the above recipe is quite convenient and would save you loads of time in the preparation of a culinary delight, I raised an eyebrow over how healthy the original version was and wanted to see if I could create a more 'natural' end product.

Even though perhaps my way would boost the calorie count of this recipe a bit, I feel it's well worth it to do away with the unknown products and additives in some of the foods used in the original lower calorie, lower fat recipe.

Perhaps even substituting some of the homemade recipes for part of the ingredients would be easier—and in the end more nutritious. We can all pick and choose what parts we would like to improvise on and that is the true beauty of cooking!

Nothing is ever set in stone and experimentation is how recipes are born. I hope you'll try some ice cream pies over the summer and discover the ease with which you truly can create a sumptuous dessert—no matter if you do the short-cut version or the long-way version!

Another Way to Make Grasshopper Pie

Mint Chocolate Chip Ice Cream Pie


Ingenira on October 19, 2011:

I love to make ice-cream, and grasshopper ice-cream intrigues me ! I'll give it a try. thanks for the comprehensive information !

PiaC from Oakland, CA on October 14, 2011:

This looks incredibly delicious! I've never had grasshopper pie ever, but with this simple recipe, I'm sure it wont be too long after this! I also love the extensive substitutions - this way I can decide exactly how decadent or healthy I want to be :) Thank you!

Audrey Kirchner (author) from Washington on August 07, 2011:

Thank you, Homer~!

HomerMCho on August 07, 2011:

I love it.. I am so happy to visit this page.

Audrey Kirchner (author) from Washington on July 21, 2011:

Me, too - and they are so cool and light in the summertime~

Sylvia Van Peebles from Southern California on July 21, 2011:

I love making ice cream, and these pies look delicious!

Audrey Kirchner (author) from Washington on October 21, 2010:

Thanks for stopping by, HT - I know what you mean. I could eat those ice cream pies like there's no tomorrow!

Laura Arne from Minnetonka, MN on October 21, 2010:

I am bookmarking this hub. I can't wait to get in the kitchen and try the grasshopper pie and the cherryicecream pie. I ate dinner and I am pining for this dessert.

Audrey Kirchner (author) from Washington on October 20, 2010:

Ironracer - that's hilarious - I think it's the green and the creme de menthe that gives it the grasshoppers for me! That would be kinda gross - I like crunchy as in nuts but no real bugs!

Ironracer from St. Louis, MO on October 20, 2010:

This looks pretty tasty. The title caught me - I thought it might actually contain grasshoppers - why is it called Grasshopper Ice Cream Pie? It would be hard though to make it a vegan recipe if it contained grasshoppers :)

Audrey Kirchner (author) from Washington on October 04, 2010:

Go Shellie, go! You should revamp it and then do a recipe on here for it as a vegan recipe!

theherbivorehippi from Holly, MI on October 04, 2010:

Good grief! I need to figure out a way to make this a vegan recipe. lol I know I can order vegan marshmallows online...I'm gonna have to work with this one. This is definitely a "MUST" make! My mouth is watering a little. lol

Audrey Kirchner (author) from Washington on June 21, 2010:

Crewman6, actually I'd better start sworking on another recipe - sledgehammer pie! In the meantime, a little bit of this won't hurt you. Thanks so much for commenting.

Crewman6 on June 20, 2010:

Sigh... I guess I'm going to have to put some weight back on. That looks seriously delicious!


Audrey Kirchner (author) from Washington on June 20, 2010:

Thanks, Katie - me, too - I always think it makes more sense when we 'see' what we are supposed to do!

Katie McMurray from Ohio on June 20, 2010:

Ewww Grasshopper ice cream pie sounds great, thanks for all the great videos, I enjoyed the tutorials being a visual person I watch and do. Thanks :)

Audrey Kirchner (author) from Washington on June 19, 2010:

BJ - you are just TOO dang funny! Mint chocolate chip ice cream used to be my very favorite in the whole world. Then I discovered I was allergic to chocolate - what kind of cosmic crap is that?

So now I live vicariously through my cooking...I pick up chocolate and mint chocolate things in the supermarket. People look at me like I am a cocaine addict or something - I guess I should really buy the sniffed items too but I just need a 'fix'! I actually cook chocolate for friends and family so I can smell it cooking - how pathetic is that? When my son got a mint chocolate chip ice cream cone last weekend, I almost slapped him- it was too much pressure!

All that said and done, you are sweet for muddling through what started out to be 'just the recipe - go easy on yourself - don't get carried away, Audrey'. happens every time. I started to think about the things I could make another way or cut out the processing from...and there you go. I was exhausted myself by the time I finished thinking of all the things that could be replaced!

After this contest, I am probably going to have to go to rehab for recipes - I seriously have a problem and I know it. Thanks for are supporting my habit at the moment!

drbj and sherry from south Florida on June 19, 2010:

Almost passed this one up, Audrey. I have never enjoyed grasshoppers, ingested or otherwise.

But your hub is so beautifully laid out and pictorial I read the whole thing. Took almost 20 minutes. Had to rest my finger which got tired moving from word to word.

Ah - then I came to the video recipe for the mint chocolate chip ice cream pie - my favorite flavor. So I quickly drove to the store, brought home the ice cream. And ate it. Couldn't wait. But pretended it was the pie so all is well. Thanks for all your trouble.

Audrey Kirchner (author) from Washington on June 19, 2010:

Thanks viryabo - and glad to have you join the dessert making troupes! It is never that hard but the first ones always make you nervous. Thinking positive thoughts and wish you many happy desserts!

viryabo from Lagos, Nigeria. on June 19, 2010:

Ahhhh! these look sooo good. Yummy!!!

Never tried to make icecream because it always seemed a bit complicated for me. (love cooking meal type foods, but lousy when it comes to making desserts).

I think im inspired. You are going to make me carry out my 1st try. But first, i'll go get one of those lovely ice cream making machines i see in the stores.

Thanks for sharing Akirchner.


Audrey Kirchner (author) from Washington on June 19, 2010:

I hate using Cool Whip so I was determined there had to be another way! I actually have tried whipping cream but I couldn't figure out why it I know! Thanks Judy for stopping in.

Hello, hello - I know - what kind of pie would THAT be? Yuck! Poor there would be butterfly way!

Hello, hello, from London, UK on June 19, 2010:

Gosh, you nearly made me delete it. I really thought that cruel akirchner and these poor little gasshopper. She is going to give them an untimely death. I am glad you proved me wrong.

judydianne from Palm Harbor, FL on June 19, 2010:

The pie looks and sounds fantastic. I'm so glad to see a substitute for Cool Whip. I'll definitely try it. You and Holle are going to fatten me up.

Audrey Kirchner (author) from Washington on June 19, 2010:

Spanky - NO grasshoppers were harmed in the making of this pie...I thought about putting one on as a pic but that would just seem somehow sick - and then people might think I was weird(er)....ha ha!

Pamela - Thanks for stopping in - it does look so cool and inviting I just have to make it too!

Pamela Oglesby from Sunny Florida on June 19, 2010:

This pie looked so good that I knew instantly I was going to try it.

Holle Abee from Georgia on June 19, 2010:

How many grasshoppers do we use? lol

I love this dessert!

Audrey Kirchner (author) from Washington on June 18, 2010:

I know - it started out as the healthy version and then I think I rebeefed it up! But if you think about it I guess healthy is all in how you look at it. Lower calories and fat doesn't mean anything if we are loading up our bodies with processed foods that we have no idea what they are? At least that's what I'm going with! Thanks Lela for stopping by!

Lela from Somewhere near the heart of Texas on June 18, 2010:

Wow, all this for one pie! I would think you'd work off the calories doing all this work. Sounds yummy anyway. I would make it.

Audrey Kirchner (author) from Washington on June 18, 2010:

I would send you one via FedEx but I fear it might melt! I am allergic to chocolate you know, and the thought of that mint blended so delicately with the chocolate is causing me to go into a state of boo hoo! I truly wish I had a little restaurant where I could cook to my heart's content! This is also as good though - living vicariously through my recipes!

Darlene Sabella from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ... on June 18, 2010:

Okay enough said, I want this and I want it now, you show me sweets with no hand outs, how can I live another day with out this all about. Your are the kitchen queen without a doubt, so now that I confessed this you much shoot out, "Pies for sale" should be you motto, so we can all rush to taste the bravo...

Audrey Kirchner (author) from Washington on June 18, 2010:

Thanks Pamela - congrats on your win today!!!!!

Pamela Oglesby from Sunny Florida on June 18, 2010:

akirchner, This is a fantastic hub and I will try that pie as it looks so wonderful. These recipes will be copied for my file. Thanks.

Audrey Kirchner (author) from Washington on June 18, 2010:

Thanks T. elia for commenting and it sounds like something that would be good to do on a summer day!

t.elia from Northern Ireland on June 18, 2010:

An excellent hub with recipes and instructions. I most certainly will give this a go as I haven't made ice-cream in a long time. Thankyou

Audrey Kirchner (author) from Washington on June 18, 2010:

Thanks, Sandy - try it again - just for old time's sake!

Sandy Mertens from Wisconsin, USA on June 18, 2010:

I haven't had a grasshoper Ice cream pie in years. This looks yummy!

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