Arnott's Choc Ripple & Cherry Ice-cream Tart

Difficulty: * *      

Handy Hint

For a twist substitute canned, or frozen, raspberries or blueberries in place of the cherries or use chocolate ice cream in place of vanilla.

• Arnott's product: Choc Ripple
• Preparation time: 10 minutes
• Chill Time: 3 hours
• Serves: 8

Ingredients

1 x 250g packet Arnott’s Choc Ripple biscuits
60g butter, melted
1 tbsp milk
1 litre vanilla ice-cream
1 x 425g can black cherries, well-drained
Pre-prepared chocolate sauce

Method

• Place biscuits into a food processor and blend until resemble coarse breadcrumbs.
• Add melted butter and milk. Stir until combined. Press onto base, and sides, of a 22cm loose bottomed flan tin.
• Place ice cream into a large bowl, and let stand to soften slightly at room temperature.
• Stir in cherries then pour into biscuit base. Place into the freezer and freeze for at least 6 hours or overnight until frozen and hard. Serve with chocolate sauce, if desired.