Serves 8

75g plain choc chips
40g butter
50g rice bubbles
1L mint chocolate chip ice cream (or any other flavour works just as nicely)
chocolate curls to decorate (I just use a flake or berries)

1) Line 23cm pie tin with foil and place a round of greaseproof paper over the foil in the bottom of the tin.
2) In a heatproof bowl set over a saucepan of simmering water melt chocolate chips with butter
3) remove bowl from heat and gently stir rice bubbles in little at a time
4) press mixture evenly over the base and up the sides forming a 1cm rim. Chill until completely hard
5) carefully remove the base from the foil and paper and return to the pie tin
6) remove ice cream from freezer and allow to soften for 10mins
7) spread ice cream evenly in the biscuit case crust, freeze until firm
8) scatter choc curls over the ice cream just before serving.

Enjoy!!!!