Chocolate Mint Ice Cream Pie2015-02-18
- Servings : 8
- Prep Time : 1:20 h
- Ready In : 1:20 h
- 85g plain chocolate chips
- 45g butter or margarine
- 55g crisped rice cereal
- 1 litre mint-chocolate-chip ice cream
- 85g plain chocolate
Line a 23cm pie tin with foil. Place a round of greaseproof paper over the foil in the bottom of the tin.
In a heatproof bowl set over a pan of barely simmering water, or in a double boiler, melt the chocolate chips and butter or margarine.
Remove the bowl from the heat and gently stir in the cereal, a little at a time. Let cool for 5 minutes.
Press the chocolate-cereal mixture evenly over the bottom and up the sides of the prepared tin, forming a 1cm rim. Refrigerate until completely hard.
Carefully remove the cereal base from the tin and peel off the foil and greaseproof paper. Return the base to the pie tin.
Remove the ice cream from the freezer and soften for 10 minutes.
Spread the ice cream evenly in the crust. Freeze until firm, about 1 hour.
For the decoration, use the heat of your hands to soften the chocolate slightly. Draw the blade of a swivel headed vegetable peeler along the smooth surface of the chocolate to shave off short, wide curls. Refrigerate the chocolate curls until needed.
Scatter the chocolate curls over the ice cream just before serving.