No-Bake Chocolate Ice Cream Pie

Ingredients:

• 375 g of diet cookies
• 75g softened butter plus 85g.
• 50 g dark chocolate pieces or chips
• 50 g of milk chocolate pieces or chips
• 1 liter of coffee ice cream
• 300 g light molasses
• 100 gr. muscovado sugar
• 2 tbsp bourbon
• 125 ml cream
• 1/4 teaspoon Maldon handmade sea salt or a pinch of table salt (optional)

Preparation:

1. In a food processor, pulse the cookies with 3 ounces (85 g) of softened butter and chocolate chips or chips until you have a moist, crumb-like dough. Press the dough into a pie pan or serving dish. flan 23 cm in diameter. Form a rim of dough, if possible, slightly higher than the pan or dish. This process requires patience, as ideally, you want to form a smooth, even layer. Sorry. Freeze the cookie base for about an hour until it becomes very firm.
2. Meanwhile, place the ice cream in the refrigerator until it softens enough to be spooned. Spread the ice cream evenly over the hardened cookie crust. Then cover with plastic wrap and return to the freezer.
   
   Pour the syrup into a saucepan, add the sugar, the remaining 85g of butter, and salt, if using. Melt over low to medium heat, then increase the heat and simmer for 5 minutes. Turn off the heat and add the bourbon, which will begin to fizz in the pan. Add the cream and stir until a sauce forms, then remove from the heat and let cool.
3. When the sauce has cooled but not become cold, pour it into the mold to cover the ice cream layer, then return the pie to the freezer. Once it has set, cover it again with plastic wrap.
   
   Before serving, remove the pie from the freezer, unmold, and slice. If you have any leftover pieces, immediately return them to the pan, cover with plastic wrap, and return to the freezer.