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Cookies and cream ice-cream pie
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Prep Time:
410 minutes
Cook Time:
Total Time:
410 minutes
Create an elegant frozen dessert pie using freezer magic.
Ingredients:
  • 250g packet choc ripple biscuits
  • 125g butter, melted
  • 2 litres vanilla ice-cream, softened
  • 150g packet Oreo cookies, roughly chopped
  • 2 litres chocolate chip ice-cream, softened
  • 300ml thickened cream, whipped
  • 1/2 x 155g packet Maltesers
  • White chocolate curls, to serve
  • Cocoa powder, for dusting
Instructions:
  • Prepare the flan tin by greasing a 3cm-deep, 24cm round (base) fluted, loose-based flan tin. Blend choc ripple biscuits into fine crumbs. Mix in butter until combined. Firmly press the mixture into the base and sides of the tin. Chill in the freezer for 15 minutes.
  • In a large bowl, combine vanilla ice cream with chopped cookies. Gently stir until just mixed (ice cream should be soft but not melted).
  • Alternate dollops of vanilla ice-cream mixture and chocolate ice-cream to generously fill, letting the ice-cream rise above the base. Smooth slightly to fill any large gaps. Freeze overnight without covering.
  • Allow the pie to sit at room temperature for 5 to 10 minutes until easily removable from the tin. Transfer to a plate, top with whipped cream, Maltesers, and chocolate curls, dust with cocoa powder, then serve.

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