25g plain chocolate wheatmeal biscuits crushed to crumbs
1 litre vanilla ice cream
50g bitter chocolate
This recipe can be adapted by using either coffee or chocolate chip ice cream (or toffee and almond) with a plain biscuit crust. If you use vanilla its lovely served with a chocolate fudge sauce poured over just before serving.
Preheat the oven to gas mark 5 3 75 ¡ F (190 ¡ C) . You will also need a sloping sided pie tin 24 cms. diameter (top measurement).
First crush the chocolate biscuits finely and put them into a mixing bowl. Then heat the butter gently in a small saucepan and mix this into the crumbs. Now press the crumbs into the base and sides of the tin and pop it into the oven to bake for 10 minutes.
After that remove it and leave to get completely cold. Empty the ice cream into a bowl and quickly whisk it to soften slightly and become spreadable (don’t let it melt completely though).
Then spread half the ice cream in the biscuit lined tin and grate half the chocolate over the surface. Now spread the remaining ice cream over and finish off with the rest of the chocolate on top. Cover the pie with foil or clingfilm and freeze for at least 11/2 hours before serving.