Killinchy Gold Rock Hokey Pokey Pie



  • 1.5 litres Killinchy Gold Gold Rock Hokey Pokey ice cream
  • 100g honey roasted peanuts
  • 150g dark chocolate chips plus 50g for the topping
  • 1 Crunchie bar broken into shards
  • 100g Arnotts Creamy Chocolate biscuits broken up into crumbs and rubble plus 50g for the topping
  • Chocolate Sauce
  • Caramel Sauce


  • Let the ice cream soften either in the fridge or on the kitchen bench.
  • Line a 20cm spring form tin with glad wrap, both the bottom and the sides so you have some overhang at the top.
  • Empty the slightly softened ice cream into a bowl and mix in the peanuts, 100g chocolate chips, Crunchie bar shards and 100g of the Creamy Chocolate biscuit crumbs.
  • Scrape the ice cream mixture into the spring form tin, flattening the top like a cake. Cover the top with glad wrap and place in the freezer to set overnight.
  • Serve the cake straight from the freezer. Remove the pie from the tin and carefully pull the glad wrap away before putting on a plate.
  • Sprinkle the top with the extra 50g of chocolate chips and the 50g of biscuit crumbs.
  • Cut into slices and drizzle with the caramel and chocolate sauces over the top.