Leave the ice creams in the fridge for 10 minutes before using them, so they’re easier to spoon into the pie. Store for up to a week, wrapped in clingfilm in the freezer.
Ingredients
- Maltesers 300g, lightly crushed with a rolling pin
- sea salt flakes
- chocolate ice cream 500ml
- malted milk powder (we used Horlicks) 1 tbsp
- vanilla ice cream 500ml
BASE
- unsalted butter 100g
- chocolate malted milk biscuits 250g
CARAMEL
- unsalted butter 30g, diced
- soft light brown sugar 150g
- double cream 180mlÂ
Method
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Step 1
Butter and line the base (not the sides) of a 22cm loose-bottomed, deep tart tin with baking paper. To make the base, heat the butter in a small pan or the microwave until melted. Put the biscuits and 100g of the crushed Maltesers in a sandwich bag and crush with a rolling pin, or blitz in a food processor, until you get crumbs.
![Crushing the biscuits and Maltesers]( "Crushing the biscuits and Maltesers")
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Step 2
Tip into a bowl, pour over the melted butter, add a pinch of salt and mix until it looks like damp sand.
![Adding the melted butter to the base]( "Adding the melted butter to the base")
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Step 3
Tip the mix into the tin and press into the base and sides to make an even crust about 5mm thick. Smooth with the back of a spoon if needed, to even it out. Put it in the freezer until needed.
![Adding the mixture to the tin]( "Adding the mixture to the tin")
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Step 4
To make the caramel, heat the butter, sugar, and cream in a pan, continuously stirring until it starts to simmer. (Be careful not to touch the caramel as it will burn!). Simmer for 2-3 minutes until thickened slightly and glossy. There should be no grains of sugar in the bottom of the pan. Add a generous pinch of salt and leave to cool to room temperature.
![Making the caramel]( "Making the caramel")
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Step 5
Spoon the softened chocolate ice cream into the biscuit base, and smooth over. If the caramel has stiffened too much when cooling, whisk in a splash of milk to loosen it. Cover the chocolate ice cream completely with a layer of caramel and freeze for 1 hour.
![Adding the chocolate ice cream and caramel sauce]( "Adding the chocolate ice cream and caramel sauce")
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Step 6
Add 100g crushed Maltesers and the malted milk powder to the softened vanilla ice cream and fold in with a spatula or wooden spoon.
![Adding crushed Maltesers and malted milk powder to icecream]( "Adding crushed Maltesers and malted milk powder to icecream")
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Step 7
Add this to the pie, on top of the frozen caramel. Smooth over the surface and freeze again for at least 2 hours before serving.
![Adding mixture over the frozen caramel]( "Adding mixture over the frozen caramel")
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Step 8
10 minutes before serving, carefully loosen the pie from the tin around the edges with a knife. Sit the pie on a small bowl or can, and push the sides of the tart tin down, away from the pie. Slide it off the base onto a serving tray, and leave for 10 minutes at room temperature (or 30 minutes in the fridge) until the ice cream begins to soften.
![Removing the baking tin]( "Removing the baking tin")
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Step 9
Scatter over the remaining 100g crushed Maltesers, and cut into slices to serve.
![Sprinkle more Maltesers]( "Sprinkle more Maltesers")
Nutritional Information
- Kcals 889
- Fat 53.7g
- Saturates 32.7g
- Carbs 90.7g
- Sugars 75.8g
- Fibre 1.5g
- Protein 10g
- Salt 0.7g
