This pie is completely kitsch and quirky. You can make it with any flavour of ice cream – or why not try mixing different flavours for a two-tone pie. As the pie contains ice cream it is important to work quickly and place it in the freezer as soon as possible for best results.

Serves 6

Ingredients

For the pie crust:

250g digestive biscuits
100g butter, melted

For the filling:

500ml ice cream (flavour of your choosing)
300ml double cream

To decorate:

50g dark chocolate, melted and cooled
chocolate confections
23cm/9in deep pie dish, greased

Method

Blitz the digestive biscuits to fine crumbs in a food processor or blender, or place in a clean plastic bag and bash with a rolling pin. Stir in the melted butter, ensuring that all the crumbs are well coated. Press the crumbs into the base and sides of the greased pie dish using the back of a spoon. Place the pie crust in the freezer and chill for 30 minutes. It is important to do this so that the case is cold, which will help prevent the ice cream mixture from melting.

For the filling, bring the ice cream just to room temperature, until it is soft enough to spoon out. Gently whip the double cream to soft peaks, then beat in the ice cream quickly. Working very fast, spoon the ice cream mixture into the frozen pie crust and transfer immediately to the freezer. Leave until the filling is frozen completely.

To decorate, drizzle the frozen pie with the cooled melted chocolate and fix chocolate confections on top with a little chocolate. You need to work quickly, as the chocolate will set very quickly on the frozen ice cream. It is also important that the melted chocolate is cooled; if it is drizzled while hot, it will melt the ice cream. Return the pie to the freezer immediately and freeze until you are ready to serve.

When you want to eat the pie, bring it to room temperature and then serve in large slices to your guests. This pie will keep for up to a month, wrapped in clingfilm, in the freezer.

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