Snickers Drumstick Pie

This is an absolute summer essential.

20 minutes prep

2 hours cook

Serves 8-10

Chris Cahill

Ingredients

7Waffle Cones (For base)

130gBiscuits

120gButter

1 TbspSugar

Pinch of Salt

250mlVanilla Ice Cream

Caramel

200mlDouble Cream (Hot)

200gMilk Chocolate

Chopped Roasted Peanuts

Extra Crushed Waffle ConesCones

Imagine an vanilla ice cream cake, with a sugar cone biscuit crust, filled with caramel and covered in milk chocolate ganache and peanuts...

Well you can stop because this is it.

Method

Make ganache: Place milk chocolate in a large glass bowl. Heat double cream in the microwave until bubbling, then pour over the chocolate. Let sit for 5 minutes. Whisk until smooth. Let cool while you prepare the rest of the ingredients.

Crush 7 sugar cones and your chosen biscuits until very fine crumbs. Transfer to a large bowl and stir in melted butter, sugar and salt. Grease a deep 9" pie dish, then press crust into the dish.

Spread half ice cream in a thick even layer, Freeze for 30 minutes.

Next spread over a layer of Caramel and pop back in the freezer for 5 mins.

Spread over the other half of your ice cream, freeze again if needed.

Pour ganache over ice cream and sprinkle chopped peanuts and crushed remaining waffle cone on top. Freeze until solid untill firm. (Can be anywhere from 4 hours to overnight, freezer dependant!)

Drizzle over more caramel if desired.