The ultimate South African classic in all it’s glory showcased as the perfect summer-y dessert. Some call it South Africa’s lazy man’s tiramisu. I say it’s rather more interesting how many ways in which this classic can be manipulated into making the most scrumptious desserts.

To celebrate Heritage Day in South Africa, 24 September, originally claimed as Shaka Day in KZN, was reclaimed as Heritage Day for the sake of Political compromise. Hence it came to be a day of ‘braai-ing’ (barbecue). These days it is so much more than just cooking meat on a fire, it celebrates all of South Africa’s fantastic foods.

This delicious ice cream cake turned out perfect for hubby’s birthday this past weekend. Turns out we’ve been celebrating Heritage Day all week thus far.
Oh and he loved it, every melting slice of it.
Perfect for parties too.

I know it will be the perfect ending to your braai (barbecue) this Heritage Day! Enjoy!

PEPPERMINT CRISP ICE CREAM CAKE

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Prep Time 20 mins

Cook Time 4 hrs

Course Dessert

Cuisine South African

Ingredients

  

• 1½ pkts tennis biscuits
• ¼ cup butter (melted)
• 2 cups fresh cream
• 1 can caramel treat I used plain. You could use the mint flavour if you prefer.
• ¾ tub chocolate and mint ice cream (softened)
• 1½ slabs peppermint crisp

Instructions

 

• Line the bottom of a 25cm springform cake tin with baking paper.
• Blitz biscuits and butter in a food processor to create a fine crumb.
• Spread half the biscuit mixture into the bottom of the baking tin.
• Now whip the fresh cream until thick.
• Whisk the caramel treat until smooth with a little milk.
• Fold 3/4 of the caramel into the thick cream. Reserve the balance for garnish.
• Pour the caramel cream onto the biscuit, layered in the tin.
• Close the tin loosely with baking paper and freeze for 4 hours.
• After 4 hours, remove top baking paper and pour the ice cream onto the frozen biscuit and caramel mixture. Cover again, leave to set overnight in the freezer.
• Carefully remove cake from springfoam tin and place onto a serving plate.
• Spread the remaining caramel onto the chocolate and mint ice cream layer.
• Chop 1 slab of the chocolate into thin slices and decorate the cake, using the other half to create the top design. Add fresh mint leaves (optional)
• Slice and serve with extra caramel and/or chocolate shavings.
• The perfect dessert to finish off your braai (barbecue).

Notes

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Keyword ice cream cake