A biscuit base layered with ice cream and cream, Donna Hay’s chocolate ice-cream pie will have everyone asking for seconds.
250g store-bought plain chocolate biscuits, finely crushed
100g unsalted butter, melted
1 litre store-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 tablespoons of the crumb mixture. Press the remaining mixture into the base of an 18cm round (1-litre-capacity) 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.
4. Spoon the cream over the pie and sprinkle with the reserved crumb mixture. Serve immediately.
Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November.