This gluten-free cookies and cream pie will be your ‘new favourite’ dessert

Instructions

Put 22 chocolate sandwich cookies in a food processor and pulse until finely ground. Add to a pie plate. Drizzle the melted butter over the crumbs, mixing together until all the crumbs are coated. Pack the mixture into the bottom of the pan with a cup.

Pulse eight more cookies in the food processor, keeping some bigger chunks. In a bowl, mix together cookie pieces and ice cream until combined. Pour mix in pie pan, cover with tin foil and freeze until solid.

Whisk heavy cream, sugar and vanilla bean paste in a mixer on high until stiff peaks form. When solid, take pie out of the freezer and serve in slices. Dollop a large spoonful of whipped cream on top.