Chocolate Mint Ice Cream Pie
2015-02-18- Cuisine: Family
- Course: Desserts
- Skill Level: Intermediate
Recipe Info
- Servings : 8
- Prep Time : 1:20 h
- Ready In : 1:20 h
Ingredients
- 85g plain chocolate chips
- 45g butter or margarine
- 55g crisped rice cereal
- 1 litre mint-chocolate-chip ice cream
- 85g plain chocolate
Method
Step 1
Line a 23cm pie tin with foil. Place a round of greaseproof paper over the foil in the bottom of the tin.
Step 2
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.
Step 3
Remove the bowl from the heat and gently stir in the cereal, a little at a time. Let cool for 5 minutes.
Step 4
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.
Step 5
Carefully remove the cereal base from the tin and peel off the foil and greaseproof paper. Return the base to the pie tin.
Step 6
Remove the ice cream from the freezer and soften for 10 minutes.
Step 7
Spread the ice cream evenly in the crust. Freeze until firm, about 1 hour.
Step 8
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.
Step 9
Scatter the chocolate curls over the ice cream just before serving.