STREAMING NOW: Taste in Translation

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Got this from my old recipe book. Different way to enjoy ice-cream.”

Ingredients Nutrition

  • 180 g plain chocolate digestive biscuits, crushed
  • 90 g butter, melted
  • 1 liter chocolate ice cream, slightly softened
  • 60 g chocolate, broken into squares
  • 150 ml double cream or 150 ml whipping cream
  • cigar wafer biscuit, to serve


  1. Put the crushed digestive biscuits into mixing bowl.
  2. Add the melted butter and stir well until the crumbs are evenly coated.
  3. Press the crumbs mixture against the base and sides of a 23cm pie dish.
  4. Chill for at least 15 min until firm.
  5. Put the ice-cream in a mixing bowl.
  6. Using an electric mixer at medium speed, beat until the ice-cream is soft and smooth.
  7. Spoon the ice-cream into the crumb base and smooth level.
  8. Freeze for 6 to 7 hours or until firm.
  9. Put the chocolate in a small heatproof bowl.
  10. Stand over a saucepan of gently simmering water.
  11. stirring occasionally, until the chocolate melts.
  12. Cool slightly.
  13. Drizzle the chocolate back and forth over the surface of the ice-cream, then return to the freezer.
  14. Whip the cream until it stands in soft peaks.
  15. Use to pipe a simple design round the edge of the pie.
  16. To serve- Allow the ice-cream pie to stand at room temperature for 15 min to soften slightly, then cut into wedges and transfer to serving plates.
  17. Serve with cigar wafers.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a