Dulce de leche ice cream pie
Make the biscuits for the pie base first. You may have some left over – they’ll be great with a cuppa!
• 150ml dulce de leche sauce or Carnation caramel
• 1.2 litres vanilla ice crea
• 2 tsp icing sugar, to serve
• 250g plain chocolate (no more than 62% cocoa solids), chopped
• 3 medium egg whites
• 240g caster sugar
• 50g cocoa powder, sifted
• 1 tbsp cornflour
• 1 tbsp plain flour
• 45g unsalted butter, melted
• 3 medium egg whites
• 240g dark muscovado sugar
• ¼ tsp cream of tartar
- Start by making your chocolate biscuits. Preheat oven to 200C/gas 6 and line two baking trays with baking paper. Add half of the chocolate to a heatproof bowl and place it over a pan of simmering water for 5 minutes, remove from heat and leave to cool.
- Whisk the egg whites until stiff, then gradually beat in the sugar until you have a thick meringue. In a bowl, combine the cocoa powder, cornflour and ¼ teaspoon of salt. Fold it into the meringue mixture, followed by both the melted chocolate and remaining chopped chocolate.
- Divide the mixture into 12 mounds and place them on the baking trays, allowing room for spreading. Bake for 10–12 minutes, until puffed up and set. Leave to cool.
- Roughly chop 275g of the biscuits and add to a food processor. Blitz them into coarse crumbs, then tip into a bowl along with the flour and melted butter, mixing to combine. Press the mixture into the sides and base of a 23cm pie tin. Bake for 20 minutes, then leave to cool completely.
- Spread 2 tablespoons of dulce de leche sauce on the cookie crust base and top with scoops of vanilla ice cream, drizzling with dulce de leche in between. Drizzle over the remaining sauce, then pop the whole pie in the freezer until the ice cream is solid.
- For the meringue, combine the egg whites, muscovado sugar and cream of tartar in a heatproof bowl. Sit it over a pan of simmering water and stir until the sugar dissolves. Transfer it to the bowl of a freestanding mixer with a whisk attachment. Whisk it until a stiff meringue forms, the volume has tripled and the bowl feels cool.
- Spoon the meringue over the ice cream so you have a high dome in the centre. Draw a spiral with the back of a teaspoon, then freeze the pie until the ice cream is quite solid.
- To serve, dust the meringue with icing sugar and toast with a cook’s blowtorch. Serve immediately.
Per serving 599 cals, 25.8g fat (16g sat fats), 9.6g protein, 86.6g carbs, 80.8g sugars
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Photography by Myles New