Peanut Butter and Caramel Ice Cream Pie

INGREDIENTS

Base:
250g digestive biscuits
100g melted butter
70g Supreme Pink or Red Peanuts
Pinch of salt

Filling:
1 Lt soft serve ice cream, slightly thawed until softened
1 cup crunchy peanut butter
½ tsp Supreme Cinnamon Powder
½ cup tinned caramel
Topping:
100g snickers chocolate cut into chunks
Chocolate sauce

METHOD

Base:
Add digestive biscuits, salt and peanuts into a food processor and blitz to crumbs. Add melted butter and blitz again. Tip the mixture into a 23cm loose-bottomed tart tin and press into the base and sides to make an even crust. Place in the freezer whilst you make the filling.

Filling:
In a bowl mix together soft serve ice cream, crunchy peanut butter and cinnamon powder. Add half of the ice cream filling on top of the biscuit base, and smooth over. Then add half of the carmel and swirl into the ice cream. Add remaining half of the ice cream, and smooth over. Add remaining caramel and swirl into the ice cream. Freeze the pie for 4 hours before serving. To serve, remove from the freezer and carefully loosen the pie from the tin and push the sides of the tin down. Leave for 10 minutes at room temperature before slicing. Top with chopped chocolate chunks and drizzle with chocolate sauce. Slice and serve immediately.