250g plain chocolate digestive biscuits
65g unsalted butter
500g tub of Noblissima cookies and cream ice cream
50g milk chocolate
Method:
Place the biscuits in a thick plastic bag, then hit the biscuits with a rolling pin until they resemble fine breadcrumbs. Melt the butter in a small pan and then stir in the biscuit crumbs. Using the flat side of a spoon, pack the crumbs down tightly onto the base and sides of a 20-23cm fluted flan tin, then chill for 1 hour.
Mash the ice cream up with a fork, spoon into the biscuit case and place in the freezer for at least 1 hour before serving.
Using a vegetable peeler, run the blade along the long thin edge of the chocolate to make chocolate curls. Chill until firm then sprinkle over the ice cream just before serving.
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