Espresso Ice Cream Pie

This is so ridiculously tasty and so easy to do, becouse you dont have to bake or whisk anything really, you just make the base in a foodprossessor, spread the softened ice cream over and pour the fudge on top. You can flavor and change this pie however you like and the possibilities are endless. You can use whatever flavor ice cream you like for example coffie, chocolate, strawberry, caramell......you get the idea . And you can flavor the fudge with cardomom or brandy or espresso coffie or or.......or or or....Cover the pie with clingfilm film and a double layer of foil and the pie will hold for 6 months in the freezer.

375g digestive biscuits
75g soft unsalted butter
50g dark chocolate
50g milk chocolate

1 1/2 L vanilla ice cream

2 shots espresso, cooled

300g golden syrup
100g brown sugar sugar
pinch of sea salt
75g butter
125ml double cream

Process the biscuits with the butter and chocolate until it forms a damp but still crumb-like clump. Press into a 23cm pie plate or flan dish. Form a lip of biscuit a little higher than the plate or dish if you can. This process takes patience as you need ideally to form a smooth even layer….. Sorry. Freeze this biscuit-lined layer for about an hour so it gets really hard.
In the meantime, let your ice cream soften in the fridge, then stir in the cooled espresso. Spread the ice cream into the hard-biscuit-lined dish to form a layer. Then cover in clingfilm and replace in the freezer.

Put the syrup, sugar, salt and butter into a saucepan and let it melt over a low to medium heat, before turning it up and boiling for 5 minutes, then turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then leave to cool. Once the sauce is cool pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with clingfilm again.

When ready to serve, remove from the freezer, take the whole pie out of its dish and cut into slices.