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This vegan ice cream pie starts with a chocolate mint cookie crust, topped with a layer of chocolate ice cream, a layer of mint ice cream, dollops of whipped cream, peppermint sprinkles, and mint chocolate candy bars. It’s an ice cream version of grasshopper pie.

This recipe makes 1 dairy-free grasshopper ice cream pie.

Table of Contents

(click the links below to skip to the section you’re looking for)

• Pie Crust
• Chocolate Ice Cream
• Mint Chip Ice Cream
• Whipped Cream
• Optional Decoration
• Frequently Asked Questions
• Ingredient Substitutions
• Video
• Nutritional Information
• Contact Me with Questions
• Similar Recipes

What’s the difference between an ice cream cake and an ice cream pie? I have no idea if I’m missing something here, but I’m guessing it’s just the shape. If I’m wrong, please correct me. That’s what the internet is for, amiright?

I can’t remember where I first spotted an ice cream pie. I’m guessing it wasn’t vegan or else, logically, I’d have bought and consumed it on the spot. I only recall thinking, “THIS could make me like pie.” And it did. My inspiration for the decoration comes from lokokitchen. If you like art, you should definitely follow her account!

There’s a specific order of operations with this recipe since ice cream batter needs to chill overnight. This is what I did. Day 1: make crust and both ice cream batters Day 2: churn ice cream, assemble pie, make whipped cream, and decorate pie

Ingredients for Vegan Mint Chocolate Cookie Crust Recipe

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 13 ounces (365g) vegan mint chocolate cookies
• ¼ cup (44g) melted vegan butter or margarine

How to Make a Chocolate Mint Cookie Pie Crust

prep time: 10min | chill time: 20min

Crush 13 oz (365g) mint chocolate cookies into crumbs using any number of methods. I used a food processor. Some people use a ziplock bag and a rolling pin. It took me 4-5 cycles of 10 seconds each in my food processor before there were not more chunks of cookie and it was all processed into fine crumbs.

Drizzle ¼ cup (44g) melted vegan butter into the top hole of the food processor while it’s running. (If you don’t have a food processor, just mix with your hands.)

Press the cookie mixture into the bottom of your pie pan. If you have extra, you can press it up the sides of the pan too! I used a rather large pie pan, so my crust only goes halfway up the sides.

Chill the crust.

Ingredients for Vegan Chocolate Ice Cream Recipe

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 2 (13.5oz/400mL/383g) cans of full-fat organic coconut milk
• 2 tablespoons (16g) arrowroot powder
• ¾ cup (150g) vegan sugar
• ¾ cup (65g) cocoa powder
• 1 teaspoon (4g) vanilla extract

How to Make Dairy-free Chocolate Ice Cream

prep time: 20min | cook time: 20min | wait time: 5hours | churn time: 30min

Open two (13.5oz/400mL/383g) cans of organic full-fat coconut milk.

Pour ¼ of one can into a small bowl and pour the rest of the can into a medium sized saucepan or pot and turn heat to medium.

Whisk the 2 tablespoons (16g) of arrowroot powder into the ¼ can of coconut milk. Set aside.

Add ¾ cup (150g) vegan sugar, the contents of the other can of coconut milk, and ¾ cup (65g) cocoa powder to the saucepan.

Whisk all the ingredients in the saucepan until they start to boil (can take 10-30min, depending on your stove).

Remove from heat the second it boils.

Whisk in the arrowroot mixture.

Whisk in the teaspoon (4g) of vanilla extract.

Transfer to a heat-resistant glass or metal bowl, cover, and set aside to cool to room temperature.

Chill in the refrigerator for 4 hours or overnight.

Whisk the chilled chocolate ice cream and then transfer to an ice cream maker that has been freezing for 24 hours.

Churn the chocolate ice cream.

Fill the pie pan halfway with the chocolate ice cream, and smooth it out with a spatula.

Freeze the ice cream pie while you churn the mint chocolate chip ice cream.

Store the remaining ice cream in a tupperware and freeze for up to a month.

Hint: If an ice cream maker isn’t currently in your kitchen artillery, you can also just pour the ice cream mixture into a bowl and rest that bowl inside a bigger bowl that’s filled with ice. You’ll need to constantly stir it with a spatula, and you’ll likely have to restock your ice as it melts, but it works well enough. If you’re willing to purchase an ice cream maker on amazon, click on the link in this post (and it helps support this website), or you can usually find used ones at thrift stores for under $10.

Ingredients for Vegan Mint Chocolate Chip Ice Cream Recipe

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 2 (13.5oz/400mL/383g) cans of full-fat organic coconut milk
• 2 tablespoons (16g) arrowroot powder
• ¾ cup (150g) vegan sugar
• 1 tablespoon (13g) vanilla extract
• 1 tablespoon (13g) peppermint extract or flavor
• ½ cup (120g) vegan chocolate chips
• 1 teaspoon (1g) blue spirulina
• 1 teaspoon (3g) green spirulina

How to Make Dairy-free Mint Chip Ice Cream

prep time: 20min | cook time: 20min | wait time: 5hours | churn time: 30min

Open 2 (13.5oz/400mL/383g) cans of organic full-fat coconut milk.

Pour ¼ of one can into a small bowl and pour the rest of the can into a medium sized saucepan or pot and turn heat to medium.

Whisk the 2 tablespoons (16g) of arrowroot powder into the ¼ can of coconut milk. Set aside.

Add ¾ cup (150g) sugar and the contents of the other can of coconut milk to the saucepan.

Whisk all the ingredients in the saucepan until they start to boil (can take 10-30min, depending on your stove).

Remove from heat the second it boils.

Whisk in the arrowroot mixture.

Whisk in 1 tablespoon (13g) of vanilla and the tablespoon (13g) of peppermint extract.

(Optional): Whisk together a teaspoon (1g) of blue spirulina and a teaspoon (3g) of green spirulina with a few tablespoons of the ice cream mixture. Add that back to the pot and whisk well. Repeat until you have your desired color. If you don’t have any superfoods on hand and don’t want to buy any, you can check out my list of vegan food coloring for other options.

Transfer to a heat-resistant glass or metal bowl, cover, and set aside to cool to room temperature.

Chill in the refrigerator for 4 hours or overnight.

Whisk the chilled ice cream and transfer to an ice cream maker (without spilling if possible).

Churn the mint chip ice cream according to your ice cream maker’s instructions.

Add ½ cup (120g) vegan chocolate chips and mix in.

Fill the pie pan the rest of the way with the mint chip ice cream, and smooth it out with a spatula.

Freeze the ice cream pie while you work on the decorations.

Store any remaining ice cream in a tupperware and freeze for up to a month.

Hint: If an ice cream maker isn’t currently in your kitchen artillery, you can also just pour the ice cream mixture into a bowl and rest that bowl inside a bigger bowl that’s filled with ice. You’ll need to constantly stir it with a spatula, and you’ll likely have to restock your ice as it melts, but it works well enough. If you’re willing to purchase an ice cream maker on amazon, click on the link in this post (and it helps support this website), or you can usually find used ones at thrift stores for under $10.

Ingredients for the Vegan Whipped Cream Recipe

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 1 can (13.5oz/400mL/383g) of coconut cream that has been chilled overnight
• 1 tablespoons (13g) vanilla
• ¼ cup (30g) organic powdered sugar, sifted
• ¼ teaspoon (1g) xantham gum

How to Make Dairy-free Whip Cream

prep time: 10min | wait time: 20min

Whisk the ingredients until smooth in the stand mixer fitted with the whisk attachment (or using a handheld electric mixer). They are 1 can (13.5oz/400mL/383g) of chilled coconut cream, 1 tablespoons (13g) vanilla, ¼ cup (30g) organic powdered sugar, and ¼ teaspoon (1g) xantham gum.

Transfer into piping bag fitted with tip of choice.

Chill the bag overnight, or if you’re in a hurry, freeze it for 20 minutes.

How to Decorate a Mint Chocolate Ice Cream Pie (Optional)

You can be done with the ice cream pie right now. Or if you want to decorate it like I did, you can open up 2-3 Amy's Minty candy bars and slice each candy thinly. Lay them on your pie in any design you prefer. Top with vegan whipped cream and peppermint Hardcore Sprinkles.

Frequently Asked Questions

How can I convert this recipe into a gluten-free recipe?

To make a vegan gluten-free ice cream pie, use gluten-free cookies for the pie crust.

Ingredient Details and Substitutions

• Mint Chocolate Cookies: You can use any vegan mint chocolate cookies for the pie crust. I used mint Newman Os because they’re organic, but you can use thin mint girl scout cookies or the Back to Nature chocolate mint cookies. You can also save time by using one of the premade cookie crusts like the Mi-del chocolate cookie crust.
• Vegan Butter: I used organic whipped earth balance or the organic margarine that Trader Joe’s sells. You can use any type of vegan butter or margarine you prefer. Coconut oil works in a pinch, but it does make the crust harder to break through with a utensil.
• Coconut Milk: I use organic canned coconut milk, but you can use whatever kind you have that comes in cans. The important part is to make sure it’s not reduced fat. Ice cream needs a minimum fat content in order to be creamy and not icey.
• Arrowroot: I know arrowroot powder can be hard to find. If you dn’t have any, you can replace it with cornstarch.
• Vegan Sugar: For the sugar in this recipe, you can use any number of sugars, as long as they’re vegan: sucanat, coconut sugar, raw sugar, organic sugar, or demurara. If you’re not sure if your sugar is vegan, you can contact the company and ask, but basically, just avoid conventional white sugar or granulated sugar, and you should be ok.
• Vanilla and Mint: You can use vanilla and peppermint extract or flavoring. Both have the same effect, but one is in a base of alcohol and one is in a base of glycerin.
• Vegan Chocolate Chips: My favorite brand of chocolate chips is Pascha because they are organic, fair trade, and vegan. Trader Joe’s also sells vegan and dairy-free chocolate chips. Just make sure you read the ingredients to confirm that there’s no milk products or butterfat in them.
• Food Coloring: I used blue spirulina and green spirulina for the mint ice cream color, but you can look at my entire list of vegan food coloring for other options.
• Coconut Cream: Most stores sell coconut cream nowadays. Trader Joe’s is a good place to find it. If you can’t find it, you can chill 2 cans of coconut milk overnight. After opening the cans, you would just use the hard white part and not the liquid.
• Powdered Sugar: I always use organic powdered sugar from Trader Joe’s because it’s the cheapest. If you’re not sure if your powdered sugar is vegan, read my list of vegan powdered sugar brands.

Video

Here’s an instagram video you can watch of me making this pie.

Nutrition Facts

This nutritional information does not include the decorations on the top.

• Servings: 12
• Calories per serving: 711
• Calcium per serving: 42mg
• Cholesterol per serving: 0mg
• Dietary Fiber per serving: 5g
• Iron per serving: 6mg
• Potassium per serving: 463mg
• Protein per serving: 6g
• Total Carbohydrate per serving: 68g
• Total Fat per serving: 50g
• Total Sugars per serving:
• Sodium per serving: 192mg

Comments or Questions?

If you make this recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

Similar Recipes

If you like this vegan ice cream pie recipe, you might like my ice cream cake recipes as well. I have a strawberry ice cream cake recipe, as well as a banana split ice cream cake recipe.

For other fun ice cream recipes, check out my entire category of vegan ice cream recipes.

If you love the chocolate and mint flavor combination as much as I do, you might like my 9-inch 2-layer grasshopper cake recipe or my 6-inch 3-layer vegan chocolate mint cake.

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I mostly cook with organic ingredients, but only specify organic when it’s necessary to ensure the item is vegan.

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