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How to make Ice cream pie

Yield = 82
Prep time: 0:45
Cook time: 0:25
Total time: 1:10

Ingredients

  • 2 sheets frozen shortcrust pastry, partially thawed (or basic sweet shortcrust - see related recipe)
  • 150g dark chocolate melts
  • 2 litres vanilla ice-cream
  • 100ml pouring cream
  • 1/4 cup moist coconut flakes, lightly toasted

Method

  • Step 1 Preheat oven to 180°C. Grease a 3cm-deep, 23cm (base) fluted loose-based flan pan. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line pan with pastry. Trim excess pastry so it sits 5mm above the edge. Refrigerate for 10 minutes.
  • Step 2 Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.
  • Step 3 Place one-third of the chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium-high (70%) for 1 minute, stirring with a metal spoon after 30 seconds, or until smooth. Brush chocolate over pastry base. Allow to set. Place scoops of ice-cream over pastry base. Place pan in freezer.
  • Step 4 Combine cream and remaining chocolate in a saucepan over low heat. Cook, stirring, for 3 minutes or until chocolate melts. Remove from heat. Stand for 2 minutes to cool slightly, but not set. Drizzle chocolate sauce over ice-cream. Sprinkle with coconut. Return to freezer until ready to serve.