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Ice Cream Pie

Serves 4

10 min

Method

  1. In a large bowl, combine the melted chocolate and Crisped Rice until the cereal is completely coated.

  2. Transfer to a lined 23cm/9-inch springform pan. Using the back of a spoon, press the mixture into the bottom of the tin and 4 cm up the sides of the pan to create a crust to hold the icecream. Freeze for 5 to 10 minutes or until just firm.

  3. Remove the ice cream from the freezer and allow to soften for 5-10 minutes.

  4. Spoon the ice cream into the firm chocolate shell, spread evenly and freeze, covered, until firm for at least 2 hours or overnight. Carefully remove from the springform tin and garnish with fresh raspberries to serve. Use within a week.

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Ingredients

Chocolate
230 g melted
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Raspberries
1 handful to serve
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Raspberry Ice Cream
1.5 litre slightly softened
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Rice Cereal
100 g such as Rice Krispies
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