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!
Chocolate ice cream pie
Ingredients
1
pie
-
- 250 g
- 65 g
- 500 g
- 50 g
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Preparation
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.
