Peanut Butter Ice-Cream Pie

Photo by Julie O’Malley

Peanut Butter Ice-Cream Pie

Serves 10

250g packet chocolate chip cookies (see note)
2 Tablespoons unsalted peanuts
50g butter, melted
1 litre chocolate ice-cream, softened
2/3 cup crunchy peanut butter
(Chocolate fudge sauce)
200g dark chocolate, chopped
1/2 cup pure cream
20g butter

1. Preheat oven to 180°C/160°C fan-forced. Process biscuits and peanuts until mixture resembles fine breadcrumbs. Add butter. Process to combine.
2. Press mixture over base and side of a 3.5cm-deep, 24cm (base) loose-based round flan tin. Bake for 10 minutes or until base is light golden. Cool.
3. Combine ice-cream and peanut butter in a large bowl. Pour into prepared tin. Freeze until firm.
4. Make sauce Place chocolate, cream and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Serve pie with sauce.

Note: Depending on the brand you use, the fat content of cookies will differ, and they may soften and crumble slightly when baked. Carefully press cookie mixture against side of pan again while still warm.

Variation: You could replace chocolate ice-cream with vanilla or cookies and cream ice-cream. Allow overnight freezing time.

Photo by Julie O’Malley