Chocolate ice-cream pie
INGREDIENTS
Serves 8
250g plain chocolate
digestive biscuits
65g unsalted butter
500g tub of cookies and
cream ice-cream
50g milk chocolate
METHOD
Place the biscuits in a thick plastic bag. Twist the top tightly then bash the biscuits with a rolling pin until they resemble fine breadcrumbs.
Melt the butter in a small pan and stir in the crumbed biscuits. Using the flat side of a spoon pack the biscuits down tightly on to the base and sides of a 20cm-23cm fluted round flan tin. Place in the fridge to chill for an hour until firm.
Mash the ice-cream with a fork, spoon into the biscuit case and place in the freezer for an hour. Run the blade of a vegetable peeler along the long edge of the chocolate to make curls.
Chill until firm then sprinkle over the pie just before serving.