Pistachio & chocolate icebox cake
40 MINUTES + FREEZING SERVES 8|EASY
The icebox cake is a US staple – the biscuits become pleasantly softened by the ice cream and the whole thing holds together so you can cut it into wedges.
pistachio ice cream 1.5 litres
mini Oreos 350g
double cream 200ml, softly whipped
melted dark chocolate
• Remove the ice cream from the freezer to soften a little while you remove the fillings from the oreos and discard (you just want the biscuit).
• Line a deep 18cm square or round springform or loose-bottomed cake tin with clingflim, and arrange a neat layer of the biscuits on the bottom. Spoon over a layer of the ice cream, packing it down until even. Add another layer of biscuits, then ice cream, and repeat, finishing with a layer of biscuits. Freeze the cake in between layers if the ice cream is melting too much.
• Cover with another layer of clingfilm, then freeze for at least 3 hours, or until solid.To serve, tip the cake onto a plate and remove the clingfilm. Top with the whipped cream, drizzle over the melted chocolate, caramel sauce and scatter over chopped pistachios.
PER SERVING 522 KCALS|FAT 26.1G|SATURATES 12.7G CARBS 59.8G|FIBRE 4.8G|PROTEIN 9.8G|SALT 0.8G