Creme de menthe cookie cakes

Ingredients

• 250g pkt oreo biscuits
• 30g melted unsalted butter
• 40ml (2 tbs) creme de menthe
• A few drops of green food colouring
• 1L vanilla ice-cream
• 30g dark chocolate, melted

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Preparation

• Preheat the oven to 180°C. Place the biscuits in a food processor and process until fine crumbs. Add the melted butter and combine.
  Place six 10 x 4cm round moulds on a flat baking sheet. Pack the biscuit crumbs into the base of each, letting some mixture come halfway up the sides. Bake in oven for five minutes, then cool completely.
  Add the creme de menthe and food colouring to the vanilla ice-cream mixture during the final beating or just before finished churning in ice-cream machine. (If using bought, soften in fridge for 15 minutes, then beat in creme de menthe and food colouring.)
  Fill moulds with the ice-cream and smooth the tops. Freeze until firm.
  Wash and dry the leaves thoroughly and brush the underside of the leaves with the chocolate. Refrigerate until hard. Peel away the leaf and discard.
  To serve, carefully push the ice-cream cakes from the moulds onto serving plates and decorate them with the chocolate leaves.

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