Toffee & Chocolate Ice Cream Pie

Updated at: Wed, 16 Aug 2023 21:12:28 GMT

Step 1

To make the biscuit base, break the biscuits into chunky pieces and blitz them to crumbs in a food processor. Melt the butter in a small saucepan. With the motor running, pour the butter onto the scuits and blitz until evenly combined. Alternatively crush the biscuits in a strong plastic food bag bashing with a rolling pin. Tip the crumbs into a bowl and stir in the melted butter.

Step 2

Line the pie dish with clingfilm, leaving it hanging over the edges this will help you remove the pie later. Press the biscuit mixture over the base and sides of a 23cm tart tin dish, making sure it is spread evenly. Cover with clingfilm and freeze for an hour.

Step 3

Take both ice creams out of the freezer and leave them to stand for 5 minutes. Take the biscuit base out of the freezer and scoop half the chocolate ice cream over the base. Spoon 2 tablespoons of toffee sauce over the ice cream. Then scoop half the vanilla or caramel ice cream over the pie and add 2 more tablespoons of toffee sauce, Freeze for 30 minutes.

Step 4

For the final layer, add alternating scoops of chocolate and vanilla Ice cream, dotting them with Maltesers and chunks of flaked chocolate as you go. Return to the freezer for at least an hour until solid, covering the pie with clingfilm after the first 30 minutes.

Step 5

When ready to serve, set the dish on the work surface. Take hold of the clingfilm lining the dish and gently lift the frozen pie out of the dish and onto a serving plate. Slide the clingfilm out from underneath. Drizzle the pie with the remaining toffee sauce and leave to stand for a few minutes to allow the ice cream to melt a te before serving.

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