Caramel Ice-Cream Pie

28 May


The summer has finally arrived and here is a dessert that will have everyone swooning!

What you need for the pie:
8 ounces chopped semisweet chocolate, melted
4 cups crisped Kellogg’s honey nut cornflakes and oaty hob nobs,
2 pints mint vanilla ice cream, slightly softened

What you do:
1) In a large bowl, combine the melted chocolate, cereal and biscuit mix until the cereal is completely coated.
2) Transfer to a 8-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.
3) Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.


What you need for the caramel:
250g caster sugar
142ml pot double cream
50g butter

What you do:
1) Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.
2) Turn up the heat and bubble for 4-5 mins until you have caramel.
3) Take off the heat, then carefully stir in the cream and butter.
4) Leave the sauce to cool, then tip into a squeezy bottle.

Decorate as you please, get the kids involved, make it messy!! Add bananas to the mix for a chunky monkey flavoured ice-cream pie!

Keep it delicious!


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