Mississippi Mud pie the gluten free way

This is delicious! It satisfies the most of chocolate cravings! With delicious fudge sauce and icecream.

Mississippi Mud Pie

1 Packet of chocolate gluten free biscuits - Tru Free bourbons are the best
Some Vanilla Icecream

FUDGE SAUCE

• 150.0g plain chocolate (at least 50% cocoa)
• 142.0ml pot whipping cream
• 3.0 tbsp golden syrup
• 1½ tsp vanilla extract
• 180.0g icing sugar

1. To build the pie, Crush the biscuits and add some melted butter and press into a loose bottom tin. Place in fridge to set slightly for a few minutes.
   

2. To make the fudge sauce, put the chocolate, cream and golden syrup in a small pan and heat gently, stirring occasionally, until the chocolate has melted. Stir in the vanilla extract and icing sugar. Cool.

3.Spread 1/2 the cooled fudge sauce over the base of the tart. Cut the ice cream into slices and press them in to make the bottom layer of the pie, filling any gaps with ice cream. Cover with clingfilm and return to the freezer for at least 1 hour.

4. Spread more fudge sauce over the icecream and more icecream over that. Follow this by more fudge sauce and place in freezer for at least 1 hour before serving.

5. Allow to slightly melt before serving. Can be kept for up to 1 week with cling film on the top in the freezer.