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Remove the tub of ice cream from the freezer to soften a little. Line the bottom of a 19cm spring form cake tin with baking parchment.
Melt the butter in a pan, remove from the heat and set aside. Take 300g of the biscuits and blitz in a food processor to fine breadcrumbs. Tip into the butter and stir well making sure all of the crumbs are covered in butter. Tip into the prepared tin and flatten down with the back of a spoon to cover the base completely. Pop into the fridge for 5 minutes to harden.
Crack the chocolate layer and set aside from the tub of Magnum ice cream. Remove the cake tin from the fridge and spread the ice cream over the top to cover. Take the remaining biscuits and crumble them on top.
Remove the sticks from the Magnum ice creams and put the Magnum ice creams into the tin and then using the back of a spoon, flatten down the ice cream mix and pop it in the freezer to firm up for about 15-20 minutes. As this firms up, melt the chocolate in the microwave using 30-second bursts mixing well between each burst so there are no hot spots. Then leave it too cool a little.
Once cool, remove the tin from the freezer and pour the chocolate over the top. Pop in the freezer to firm up for few minutes. Following this take it out and crack the top layer of chocolate.
Then leave in the freezer to firm up. Take it out 5 minutes before you are ready to serve.
Dust with cocoa powder to serve - as you cut it into portions you will crack through the rich dark chocolate to reveal this cracking dessert!