PEPPERMINT CRISP ICE CREAM CAKE
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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