Tuesday, 24 July 2018

Peppermint Crisp Tart Ice-Cream Cake

Peppermint Crisp Tart Ice-Cream Cake
(Fills 1 x 20 cm baking tin)
1 L softened good quality vanilla ice-cream
1 packet Chocolate & Peppermint Tennis Biscuits (or use the original ones)
1 x tin of Caramel Treat, softened

1 x slab of Peppermint Crisp, crushed or roughly chopped
Line one 20 x 20 cm baking tin with baking paper on the base.
Spread a layer of ice-cream on the base and swirl through some caramel and peppermint crisp crumbs.
Top with a layer of biscuits spread with caramel and a generous sprinkle of peppermint crisp crumbs.
Repeat until you’ve utilised all the ingredients and ended with a layer ice-cream.
Freeze for at least 4 hours until set.
Loosen the sizes with a sharp knife and turn out onto a serving board, peel off the baking paper cut into 12 portions.
Serve immediately.

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