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Ice-cream pie
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Create a delectable ice cream pie fusion dessert.
Ingredients:
  • 2 sheets frozen shortcrust pastry, partially thawed (or basic sweet shortcrust - see related recipe)
  • 150g dark chocolate melts
  • 2 litres vanilla ice-cream
  • 100ml pouring cream
  • 13.75 gm moist coconut flakes, lightly toasted
Instructions:
  • 1. Preheat the oven to 180°C. 2. Grease a 3cm-deep, 23cm fluted loose-based flan pan. 3. Roll out the pastry to 3mm thickness between 2 sheets of baking paper. 4. Line the pan with the pastry, leaving 5mm above the edge. 5. Refrigerate the pan for 10 minutes before using.
  • 1. Preheat oven to 350°F (180°C) and position a pan on the middle rack. Line a pastry case with baking paper and fill it with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper, then bake for an additional 5 to 10 minutes until pastry is golden. Let it cool before using.
  • Melt one-third of the chocolate in a microwave-safe bowl until smooth, stirring halfway through. Brush over pastry base and let it set. Top with scoops of ice cream and freeze.
  • In a saucepan over low heat, combine cream and the rest of the chocolate. Stir and cook for 3 minutes until the chocolate melts. Take off the heat and let it sit for 2 minutes to cool slightly without setting. Drizzle the chocolate sauce over the ice cream, sprinkle with coconut, and return to the freezer until serving.

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