Ingredients
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250g packet choc ripple biscuits
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125g butter, melted
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2 litres Blue Ribbon vanilla ice-cream, softened
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150g packet Oreo cookies, roughly chopped
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2 litres chocolate chip ice-cream, softened
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300ml thickened cream, whipped
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1/2 x 155g packet Maltesers
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White chocolate curls, to serve
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Cocoa powder, for dusting
Method
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1Grease a 3cm-deep, 24cm round (base) fluted, loose-based flan tin. Process choc ripple biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Freeze for 15 minutes.
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2Meanwhile, place vanilla ice-cream in a large bowl. Add chopped cookies. Stir until just combined (ice-cream should be soft, not melted at this stage).
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3Dollop vanilla ice-cream mixture and chocolate ice-cream, alternately, to fill (ice-cream will come up higher than the base). Smooth slightly to fill any large holes. Freeze, uncovered, overnight.
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4Just before serving, stand pie at room temperature for 5 to 10 minutes or until it can easily be removed from tin. Place on a plate. Dollop top with whipped cream. Sprinkle with Maltesers and chocolate curls. Dust with cocoa powder. Serve.
Source: taste.com.au
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