Blackberry ice cream pie

1. Take the ice cream out of the freezer and leave for 15 minutes to soften. Put the Hobnobs and amaretti biscuits in a large food bag. Seal the top and gently bash with a rolling pin until in fine crumbs. (Or whizz in a food processor.)

2. Line a loose-bottomed 20cm tart case (or use a similar sized pie dish) with clingfilm. Mix the biscuit crumbs with the melted butter, then tip into the tin. Use the back of a spoon to evenly press over the base and up the sides, making sure you have a 1cm rim around the edge. Chill while you prepare the ice cream.

3. Tip the softened ice cream into a mixing bowl and break it up with a wooden spoon. Chop, then roughly crush half the blackberries. Swirl through the ice cream, then pile into the tart case. Cover with clingfilm and freeze for 3-4 hours before serving. It can also be left overnight.

4. Remove the pie from the freezer 10 minutes before serving and remove from the tin. Whip the cream to soft peaks and pile onto the ice cream. Top with the reserved blackberries and flaked almonds before serving.