Cookies & Cream Ice-Cream Pie

Step 1: Grease a 3cm-deep, 24cm round (base) fluted, loose-based flan tin.

Step 2: Process choc ripple biscuits until mixture resembles fine breadcrumbs and then add butter and process until combined and then press mixture over base and side of prepared pan and freeze for 15 minutes.

Step 3: Meanwhile, place vanilla ice-cream in a large bowl and add chopped cookies and stir until just combined (ice-cream should be soft, not melted at this stage).

Step 4: Dollop vanilla ice-cream mixture and chocolate ice-cream, alternately, to fill (ice-cream will come up higher than the base). Smooth slightly to fill any large holes and freeze, uncovered, overnight.

Step 5: Just before serving, stand pie at room temperature for 5 to 10 minutes or until it can easily be removed from tin and then place on a plate and dollop top with whipped cream and sprinkle with Maltesers and chocolate curls and dust with cocoa powder and serve.