chocolate ice-cream pie

serves 8-10

250g shop-bought plain chocolate biscuits, finely crushed
100g unsalted butter, melted
1 litre shop-bought chocolate ice cream, softened
500ml single cream

1 Place the crushed biscuits and butter in a medium bowl and mix well to combine. Reserve and set aside 2 tbsp of the crumb mixture. Press the remaining mixture into the base of an 18cm round, 1-litre 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. Freeze for 1-2 hours or until firm.

3 Place the cream in the bowl of an electric mixer and whisk until soft peaks form. Spoon the cream over the pie and sprinkle with the reserved crumb mixture. Serve immediately.