Pistachio and chocolate icebox cake

Remove the ice cream from the freezer to soften a little while you remove the fillings from the oreos and discard (you just want the biscuit).

Line a deep 18cm square or round springform or loose-bottomed cake tin with clingflim, and arrange a neat layer of the biscuits on the bottom. Spoon over a layer of the ice cream, packing it down until even. Add another layer of biscuits, then ice cream, and repeat, finishing with a layer of biscuits. Freeze the cake in between layers if the ice cream is melting too much.

Cover with another layer of clingfilm, then freeze for at least 3 hours, or until solid. To serve, tip the cake onto a plate and remove the clingfilm. Top with the whipped cream, drizzle over the melted chocolate, caramel sauce and scatter over chopped pistachios.