Mint chocolate chip is my favourite ice cream flavour, and this healthier dairy-free version elevates it to a whole new level. This icy-cool Grasshopper Pie is incredible: a crunchy Oreo crust, a creamy mint-green filling thanks to spinach, and avocado for healthy fat and richness. It’s refreshing, simple to make, and perfect for serving straight from the freezer.
Healthy Dairy-Free Desserts
Creating a tasty dessert is one thing; making it healthier is another. This Grasshopper Pie achieves both: it’s dairy free and made with full-fat coconut milk, coconut cream, avocado and spinach. The flavour is bright mint and chocolate, while the ingredient swaps add nutrition without sacrificing texture or taste. The filling blends smoothly, is poured into a simple chocolate cookie crust, then chilled in the freezer until firm.
Other light, dairy-free treats to try include Coconut Mango Nice Cream and Raspberry Blended Frozen Yogurt.
Avocado in Desserts
A half avocado in the filling adds creaminess and heart-healthy monounsaturated fats, which can support healthy cholesterol levels when used as part of a balanced diet. Avocado’s mild flavour and velvety texture make it an ideal base for no-churn frozen desserts. If you enjoy avocado-forward treats, the Avocado Lime Nice Cream is another favourite.
If you love mint and chocolate chip, you’ll also enjoy the Mint Chocolate Chip Smoothie — a nutrient-rich blend of spinach, banana and avocado that tastes like a dessert despite being full of greens.
Grasshopper Pie
Grasshopper Pie
If you love mint chocolate chip, this recipe is for you. This healthier, dairy-free Grasshopper Pie gets its vivid green color from spinach and richness from avocado. Use peppermint leaves or peppermint extract for the mint flavor.
Dessert
American
Chocolate Chip, grasshopper, ice cream, Mint, Pie
Ingredients
For the Crust
-
1 ½
cups
Oreo cookie crumbs
(or crushed chocolate wafers) -
⅓
cup
melted vegan butter
(or coconut oil or butter)
For the Filling
-
400
ml
can full-fat coconut milk -
400
ml
can coconut cream -
½
ripe avocado -
½
cup
sugar -
¼
cup
peppermint leaves
or ¼ teaspoon peppermint extract -
½
cup
fresh spinach leaves
lightly packed -
2/3
cup
mini dark chocolate chips
divided -
coconut whip
for garnish (optional) -
shaved chocolate
for garnish (optional)
Instructions
Make the crust
-
Spray a 9” pie plate with cooking spray. In a medium bowl, mix the cookie crumbs with the melted butter and press the mixture evenly into the bottom and up the sides of the pie plate. Set aside.
Make the filling
-
In a blender, combine the avocado, coconut milk, coconut cream, sugar, spinach and peppermint extract or fresh mint. Stir in half of the chocolate chips. If you have an ice cream maker, process the mixture; otherwise blend until fully smooth. Pour the mixture into the prepared crust, spread evenly, and freeze until firm, about 4 hours or overnight.
-
Remove the pie from the freezer about 20 minutes before serving to make slicing easier. Top with coconut whip if desired. Melt the remaining chocolate chips and drizzle over the pie or garnish with shaved chocolate before serving.