|1 l||ice cream — vanilla|
|10||mince pies — finely chopped|
|120 g||dark chocolate — melted|
Line a 28cm x 20cm baking dish and baking tray with baking paper.
Whisk the ice cream lightly to loosen the mixture, stir in the mince pie pieces and spoon the mixture into the lined tray.
Smooth out the top and freeze until solid, at least 3-4 hours.
In the meantime spread the chocolate onto the base of each biscuit and allow to set.
Allow the ice cream mixture to sit at room temperature for a few minutes before cutting, or using a cookie cutter, to cut the ice cream into the shape of the prepared shortbread biscuits.
Sandwich each portion of ice cream together between 2 of the biscuits and freeze on the lined tray until firm, 1 hour or overnight.
Chocolate lovers can easily replace the shortbread biscuits with choc-chip cookies, if preferred.
Add the mince pies to a food processor to chop it all finely in one go without any effort.