Cookies and cream ice-cream pie New!

Cooking Time

30 minutes

Ingredients (serves 12)

• 250g packet choc ripple biscuits
• 125g butter, melted
• 2 litres Blue Ribbon vanilla ice-cream, softened
• 150g packet Oreo cookies, roughly chopped
• 2 litres Bulla chocolate chip ice-cream, softened
• 300ml tub thickened cream, whipped
• 1/2 x 155g packet Maltesers
• White chocolate curls and cocoa powder, for dusting

Method

1. Grease 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.
2. Meanwhile, 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).
3. Dollop 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.
4. Just 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.

Notes

Allow overnight freezing time.