1pack of mint club biscuits
4- crushed digestives
80g melted butter
75 g pistachios blitzed
1liter good quality chocolate ice cream
1 flake bar crushed
Butter for greasing
Grease and line a 20-22” loose bottomed cake tin and line with baking paper. Blitz the club biscuits with the digestives and 2/3rds of the pistachio and mix with the softened butter then push gently into tin to form a base working gently to the sides. Chill in freezer 20-30 mins. Scoop slightly softened ice cream into tin and work around with spoon evenly. Freeze at least 2hrs. To serve decorate top with a crumbled flake and the rest of the pistachios serve in bowls and eat it quick!
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