1.5 litres pistachio ice cream
350 g Mini Oreos or other chocolate biscuits
200 ml double cream, softly whipped
50 g dark chocolate, melted
⅓ cup caramel sauce
2 tbsp chopped pistachio kernels
- Remove the ice cream from the freezer to soften a little while you remove the fillings from the oreos (or your chocolate biscuits) 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.