mississippi mud pie ice cream cake

biscuit base:
100g butter
250g plain chocolate digestive biscuits, crushed
3 tbsp Bourbon
1 tsp caster sugar
1 batch of coffee ice cream
caremelised pecans:
100g caster sugar
50g chopped pecans
1 batch of chocolate ice cream 
bittersweet chocolate bourbon sauce:
125ml single cream
2 tbsp clear honey
75g plain chocolate
75g milk chocolate
1 tsp butter
1/2 tsp vanilla extract
3 tbsp Bourbon

biscuit base:

Melt the butter, add the biscuit crumbs, sugar and Bourbon and mix well.

Press the crumbs into a deep 20cm sandwich tin with a removable base, to coat the base and optionally, the sides of the tin. Chill until required

coffee ice cream:

Make up a batch of coffee ice cream.

Half fill the biscuit base straight from the ice cream machine and freeze for at least 1 hour

caremelised pecans:

Melt the caster sugar slowly in a small, heavy pan, then bring to the boil and heat until golden brown. Add the chopped nuts, shaking the caramel over them to coat them completely, then pour the mixture onto a lightly oiled baking sheet. leave until completely cold and hard, then chop roughly. Sprinkle onto the top of the coffee ice cream

chocolate ice cream:

Make up a batch of chocolate ice cream.

Spread it over the coffee ice cream and pecan base straight from the ice cream machine. Freeze for another hour

bittersweet chocolate bourbon sauce:

Heat the cream and honey until blended. add in the chocolate and  butter, and continue stirring over a low heat until the chocolate has melted. Add the vanilla and Bourbon

Bbefore serving, let the pie thaw in the refrigerator for half an hour (the time required will depend on how long the pie has been in the freezer - insert a thin knife in the centre to gauge how hard it still is) and then take it out if the tin, before spreading with the top with the cooled chocolate sauce. Leave for about 5 minutes before serving


OK, so it has a million calories per slice, takes forever to make, but this is a rich and stylish dessert with a real wow factor