Rocky Road Ice-cream Pie

Preheat the oven to 180°C. To make the biscuit case, crush the biscuits by hand or in a food processor. Mix with the sugar and melted butter until it resembles wet sand.

Pour the biscuit mixture into a 22cm loose-bottomed, fluted tart tin and press it firmly into the bottom and sides. Make sure the mixture is as packed as possible and that it climbs at least 3cm up the sides of the tin. Bake for 10 minutes, then set aside to cool. Once cold, cover, and store in the fridge until needed.

For the filling, transfer the ice cream to the fridge 15 minutes before needed, to allow it to soften. Spoon it into a food processor (don’t tip the whole block in as it will be too hard to break down). Process until creamy and smooth. Scrape it into a bowl and fold in most of the marshmallows and nuts. Pour into the prepared case and freeze for 1 hour, or until firm.

To serve the ice-cream pie, remove it from the freezer and leave it in the fridge for 20-30 minutes to soften before serving, scattered with the remaining marshmallows and nuts.