START WITH THE CRUST. Preheat the oven to 350 F. Add gluten-free Oreos to the bowl of a food processor. Pulse until the cookies are fine crumbs and no lumps remain. Add melted butter (or vegan butter) to the crushed cookies and pulse to coat the cookies with butter. It'll be the texture of wet sand now. Pour the crust mixture into a 9" pie pan and use the bottom of a measuring cup, drinking glass, or your fingers to pat the crust down evenly around the bottom and up the sides of the pan. Even the top edge out with your fingers.

BAKE & COOL THE CRUST. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool completely.

SOFTEN THE ICE CREAM. When the crust is nearly cool, pull the ice cream out of the freezer to soften. You don't want it to turn liquid, but you want it soft enough to scoop and spread.

SCOOP & SMOOTH THE ICE CREAM. Scoop small amounts of ice cream into your cooled crust, bit by bit. Then, use an offset spatula to smooth out the softened ice cream evenly. You don’t want to have to do a lot of spreading (since this can break your crust), so just scoop small amounts evenly over the crust, and pat and smooth rather than spread. 

DRIZZLE WITH CHOCOLATE & FREEZE. When the ice cream is smooth, drizzle some chocolate sauce over the surface of the ice cream. Any sort of design will work--it'll be covered up by whipped cream anyway. Freeze gluten-free grasshopper ice cream pie at least 30 minutes to set.

DOLLOP WITH WHIPPED CREAM. When you're ready to serve it, remove the frozen pie from the freezer a few minutes in advance. Spread whipped cream over the top of the pie, or dollop whipped cream on individual slices.

CUT & SERVE. Cut the pie into slices (we get about 10 slices). Serve drizzled with additional chocolate sauce and sprinkled with crushed gluten-free Oreos, mini chocolate chips, or chocolate shavings.