Fudge & Ice Cream Pie

A little bit nostalgic, a little bit indulgent and very easy to make. A crunchy peanut butter Rice Bubbles base is layered with creamy vanilla ice cream and rich homemade chocolate fudge.

Serves: 12–16 Prep: 25 minutes Freezing: 6 hours, preferably overnight

Ingredients

Peanut Butter Crunch Base

2 litres vanilla ice cream, softened

1/2 cup smooth peanut butter

1/2 cup maple syrup

2 heaped cups Rice Bubbles

Chocolate Fudge Sauce

3/4 cup brown sugar

1/2 cup cocoa powder

1/2 cup thickened cream

80 g butter

1 tsp vanilla extract

Method

1. Soften the ice cream

Place the vanilla ice cream in the refrigerator until softened enough to spread easily, but not melted.

2. Make the crunchy base

Combine the peanut butter and maple syrup until smooth. Add the Rice Bubbles and gently mix until evenly coated.

3. Build the base

Press firmly and evenly into the base of a 23–25 cm square or rectangular serving dish.

4. Add the first ice cream layer

Spread half the softened ice cream over the base. Freeze for 1–2 hours, or until firm. ( can return the ice cream to the freezer to prevent from getting too soft).

5. Make the fudge sauce

Combine brown sugar, cocoa, cream and butter in a saucepan over medium heat. Stir until smooth and glossy. Remove from heat, stir through vanilla and cool for 10–15 minutes.

6. Add the fudge layer

Pour about 1¼ cups fudge sauce over the frozen ice cream. Freeze for about 20 minutes, until set.

7. Add the final ice cream layer

Spread remaining ice cream over the fudge layer.

8. Finish with fudge

Drizzle remaining fudge sauce over the top and gently swirl if desired.

9. Freeze

Cover and freeze for at least 6 hours, preferably overnight.

10. Slice and serve

For neat slices, run a sharp knife under hot water, wipe dry and slice. Allow to sit for a few minutes before serving.