chocolate ice-cream pie

  • 250g store-bought plain chocolate biscuits, finely crushed
  • 100g unsalted butter, melted 
  • 1 litre store-bought chocolate ice-cream, softened
  • 2 cups (500ml) single (pouring) cream
  1. Place the crushed biscuits and butter in a medium bowl and mix well to combine. Reserve and set aside 2 tablespoons of the crumb mixture. Press the remaining mixture into the base of an 18cm round (1-litre-capacity) pie tin and freeze for 10 minutes or until firm. 
  2. Spoon the ice-cream into the base of the pie and smooth into an even layer. Freezer for 1–2 hours or until firm. 
  3. Place the cream in the bowl of an electric mixer and whisk until soft peaks form.
  4. Spoon the cream over the pie and sprinkle with the reserved crumb mixture. Serve immediately. Serves 8–10

Photography: Con Poulos

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