|250 g g||plain chocolate digestive biscuits plain chocolate digestive biscuit|
|65 g g|| butter
|500 g g||Gelatelli American-Style Cookie Dough ice cream Gelatelli American-Style Cookie Dough ice cream|
|50 g g||chocolate chocolate|
Chocolate ice cream pie
This make-ahead dessert can be kept in the freezer until you’re ready to serve - perfect for those summer parties where food for the barbecue takes up all the space in your fridge!
- Place the biscuits in a thick plastic bag and hit them with a rolling pin until they resemble fine breadcrumbs.
- Melt the butter in a small pan, then stir through the biscuit crumbs. Pour the mixture into a 23cm tart tin and, using the flat side of a spoon, pack the crumbs down tightly onto the base and sides. Place in the fridge and leave to chill and set for 1 hour.
- Meanwhile, remove the ice cream from the freezer and leave to soften a little. Decant it into a bowl and mash with a fork until smooth, then spoon over the biscuit base and transfer to the freezer for at least 1 hour before serving.
- For the garnish, use a vegetable peeler to create chocolate curls by running the blade along the long, thin edge of the chocolate. Arrange over a tray and chill in the fridge, scattering over the pie just before serving.