Chocolate mint & pistachio ice cream ‘cake’

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!