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Ice Cream Pie recipe

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Ingredients

250 g g plain chocolate digestive biscuits plain chocolate digestive biscuit
65 g g butter butter
(unsalted)
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

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20 min
(64)

Method

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!

  1. Place the biscuits in a thick plastic bag and hit them with a rolling pin until they resemble fine breadcrumbs.
  2. 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.
  3. 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.
  4. 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.

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